Pumpkin Bread, Gluten-Free Vegan
This pumpkin bread is gluten-free and vegan, super moist and filled with autumn spices.
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Gluten-Free All-Purpose Flour
flax seed meal
gluten-free flour blend*
OR use 1½ tsp pumpkin pie spice instead of above spices
can pumpkin puree
or 1⅔ c fresh pumpkin puree
sunflower, canola, avocado
Pre-heat the oven to 350°F
Stir the flax seed meal and warm water together in small bowl and set aside for 10 minutes.
Stir the dry ingredients (except sugar) together in a large mixing bowl.
In a separate mixing bowl, beat the pumpkin, sugar, oil and vanilla extract together until smooth.
When the flax and water has thickened to a gel-like consistency, stir it into the liquid ingredients.
Add the liquid ingredients to the dry and stir until smooth.
Let the batter sit for 10 minutes. This will help the rising process significantly.
Grease an 8.5" loaf pan and pour in the batter. Smooth and level the top.
Bake for 45 minutes, then add a foil tent over the loaf and bake an additional 30-35 minutes.
Cool in the pan for 10 minutes then transfer to a wire rack to cool at least another 2 hours.
Omit the xanthan gum in the recipe if your flour blend already contains it.
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