Description
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
Scale
- 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
- 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.
- In a small bowl, combine the ground flax seeds with 3 tablespoons of water. Stir and set aside for 5 minutes to thicken.
- 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.
- 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.
- 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.
- Pour the batter into the prepared pan and smooth the surface using a spatula.
- 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.
- 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
- Once cooled, store in an air tight container at room temperature for 3 days or in the fridge for up to 7 days.
- 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.
- Coconut Sugar may be substituted for brown sugar.
- 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.