1 Bowl Pumpkin Bread (V + GF

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Banana, Ripe
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 1/2 Flax eggs

• Breakfast Foods

  • 1 1/16 cup Rolled oats, gluten free

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 9/16 cup Almond meal
  • 2 tsp Baking soda
  • 2/3 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1 1/4 cup Gluten-free flour blend
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 3 tbsp Pepitas, raw

• Liquids

  • 1/2 cup Water

Found on minimalistbaker.com

Description

Ingredients

• 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
• 1/4 cup olive oil
• 1/4 cup maple syrup (or honey if not vegan)
• 3/4 cup pumpkin puree
• 2 Tbsp mashed ripe banana (primarily for binding)
• 2/3 cup packed brown sugar (+ more to taste)
• 1/2 tsp sea salt
• 2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice (+ more to taste)
• 1/2 cup water
• 1 cup + 1 Tbsp gluten free rolled oats
• 1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
• 1 1/4 cup gluten free flour blend
• 3 Tbsp raw pepitas (I mixed in a couple pecans)

Directions

• 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 (see photo).
• 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.

Nutrition