Pumpkin Bread

By GuidingVegan

Ingredients

• 1.51.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
• 1/4cup1/4 cup olive oil
• 1/4cup1/4 cup maple syrup
• 3/4cup3/4 cup pumpkin puree
• 2Tbsp2 Tbsp mashed ripe banana (primarily for binding)
• 2/3cup2/3 cup packed brown sugar (+ more to taste)
• 1/2tsp1/2 tsp sea salt
• 2tsp2 tsp baking soda
• 1/2tsp1/2 tsp ground cinnamon
• 1tsp1 tsp pumpkin pie spice (+ more to taste)
• 1/2cup1/2 cup water
• 1cup1 cup + 1 Tbsp gluten free rolled oats
• 1/2cup1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
• 1 1/4cup1 1/4 cup gluten free flour blend
• 3Tbsp3 Tbsp raw pepitas (I mixed in a couple pecans)

Details

Servings 10
Preparation time 15mins
Cooking time 60mins
Adapted from p4.zdusercontent.com

Preparation

Step 1

Prepare flax eggs in a large mixing bowl and preheat oven to 375.

Prepare loaf pan by lightly greasing or lining with parchment paper.

To flax eggs add pumpkin, mashed banana, agave or maple syrup, olive oil and whisk to combine.

Next add brown sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.

Add water and whisk again.

Add oats, almond meal, gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable

Scoop into loaf pan and top with raw pepitas (and/or pecans).

Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.

Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.

Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.

Also, slice gently, as it’s rather tender.

Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.