If you’ve looked for a pumpkin bread recipe that is vegan friendly, with no egg substitutions, and gluten-free with no unusual flours…but still tastes great, this is the one for you! The boys were very happy with it, and it disappeared quickly.
Vegan & Gluten Free Pumpkin Bread
- 1 cup pumpkin puree
- ¼ cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1½ cups oat flour*
- 1 cup coconut sugar
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp fine sea salt
- 1 Tbsp raw apple cider vinegar
Preheat oven to 350°, lightly oil a standard bread pan with a little coconut oil. Cut a strip of parchment paper and oil it as well, drape across pan for easy bread removal.
In a mixing bowl, whisk together the pumpkin, oil, and vanilla.
Add in the oat flour, sugar, cinnamon, baking soda, ginger, cloves, and salt. Whisk till smooth.
Ass in the vinegar, whisk quickly together, then scrape into prepared pan. Smooth out top with a spatula.
Bake for 45 minutes, until a knife comes out clean.
Let cool throughly, lift out using parchment paper.
For best taste and texture, chill in refrigerator, and serve cold.
Makes 1 loaf.
*To make oat flour, grind all-purpose oats into flour, using a high-speed blender. I don’t mind a chunkier flour, so I didn’t over process it. However, if you want it finer, really process the oats. Measure after grinding. Use gluten-free oats if necessary.