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Gluten free Pumpkin Bread

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Super easy Vegan Gluten free Pumpkin Bread that is moist, fluffy, perfectly spiced and lightly sweetened. Enjoy with a cup of tea for a delicious Fall breakfast, comforting snack or healthy dessert.

Ingredients

  • 1 cup oat flour
  • 3/4 cup buckwheat flour
  • 2/3 cup almond meal
  • 2 tbsp coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground ground star anise
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1/8 tsp ground coriander
  • 1/4 tsp salt
  • 2 tbsp ground flax seeds
  • 2 tbsp almond milk
  • 2/3 cup pure pumpkin puree (canned or homemade)
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Grease the sides of a 9×5 loaf pan and line with bands of parchment paper. Make sure that the paper comes up and over the pan to make it easier to lift out.
  2. In a small bowl, combine the ground flax seeds with 3 tablespoons of water. Stir and set aside for 5 minutes to thicken.
  3. In a large mixing bowl, whisk together all the dry ingredients (oat flour, buckwheat flour, almond meal, coconut sugar, baking powder, baking soda, spices and salt). Set aside.
  4. In a separate bowl, mix together the pumpkin puree, maple syrup, coconut oil and vanilla. Use an electric mixer or a whisk to combine and emulsify. Then mix in the thickened flax seed mixture.
  5. Mix half of the dry ingredients and the almond milk into the pumpkin mixture and stir using a spatula until combined. Then mix in the remaining dry ingredients until you get en even and thick batter.
  6. Pour the batter into the prepared pan and smooth the surface using a spatula.
  7. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick comes out clean. If it needs more baking time, keep adding 5 minutes and check the texture until it’s ready. 
  8. Allow to cool down for 10 minutes, then remove from the pan and allow to completely cool down, for at least 1 hour, before slicing. 

Notes

  1. Once cooled, store in an air tight container at room temperature for 3 days or in the fridge for up to 7 days.
  2. To make your own oat flour, mix rolled oats in a high speed blender until you get a very fine flour. For best results, sift the flour to remove coarse bits of oats that could create a grainy texture.
  3. Coconut Sugar may be substituted for brown sugar.
  4. The baking time can vary depending on your oven and the size of your pan. To make sure the pumpkin bread is perfectly baked, insert a toothpick or a knife into the banana bread and pull it out. If it comes out clean, it’s ready.

Find it online: https://earlybrawd.com/gluten-free-pumpkin-bread/