One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF

• Vegetarian
• Gluten free

• Produce

  • 1 cup 100% pure pumpkin puree, Pure

• Refrigerated

  • 1 Flax egg

• Condiments

  • 3/8 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 3/8 cup Coconut sugar
  • 2 cups Gluten free oat flour
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
• ¼ cup melted coconut oil
• ¼ cup + 2 tablespoons pure maple syrup
• ¼ cup + 2 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
• 1 teaspoon pure vanilla extract
• 2 cups gluten free oat flour
• ½ cup almond meal
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Directions

• Preheat the oven to 350°F. Line an 8.5x4.5 or 9x5 inch loaf pan with parchment paper or greased foil. Set aside.
• Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
• In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain.
• Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
• Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!