Vegan Pumpkin Bread

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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!

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.

Calories

160 kcal
Protein

9 g
Fat

9 g
Carbohydrates

5 g

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.