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Vegan Pumpkin Bread
 
Cooking time: 1 hour
Servings 12
This healthy Gluten-Free Vegan Pumpkin Bread recipe is packed with protein, fiber and healthy fats. It's also low in sugar and is the perfect breakfast!

Ingredients
servings

  • Flaxseed meal divided
    0,2 cups
  • Water
    6 tbsp.
  • Blanched almond flour
    1,6 cups
  • Quinoa flour
    0,5 cups
  • Arrowroot powder
    2 tbsp.
  • Coconut sugar
    2 tbsp.
  • Coconut flour
    2 tsp.
  • Baking powder
    2 tsp.
  • Baking soda
    0,5 tsp.
  • Sea salt
    0,5 tsp.
  • Pumpkin pie spice
    1 tsp.
  • Pumpkin puree
    0,5 cups
  • Maple syrup
    0,2 cups
  • Plant milk
    0,2 cups
  • Olive oil
    1 tbsp.
  • Apple cider vinegar
    1 tbsp.

Nutrition facts per serving

  • Calories

    160 kcal

  • Protein

    9 g

  • Fat

    9 g

  • Carbohydrates

    5 g

Method

  • Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.

  • Whisk together 2 tablespoons flaxseed meal with the water. Set aside.

  • Meanwhile, add the dry ingredients to the bowl and whisk to combine.

  • To the bowl with the flaxseed eggs, stir in pumpkin, syrup, milk, oil and vinegar and beat until smooth. Fold in chocolate chips if desired.

  • Pour the dough into a prepared bread pan, sprinkle with sugar and pumpkin seeds, if using, and bake on the center wire rack for 50-60 minutes, until the top is golden brown. Use a toothpick to poke through the center of the bread through doneness. If it's dry, the baked goods are ready!

  • Cool in the pan for 1 hour, then transfer to a wire rack and cool completely before slicing.

Bon Appetit!

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