Vegan Gluten Free Pumpkin Bread 1 Bowl Oat Flour Recipes
VEGAN GLUTEN FREE PUMPKIN BREAD (1-BOWL, OAT FLOUR)
Oat flour pumpkin bread is the best gluten free dairy free pumpkin bread & made in just 1-bowl! Moist, classic pumpkin bread that's lightly sweet, with perfect pumpkin spice flavors. It's secretly the best vegan gluten free pumpkin bread!
Provided by Demeter | Beaming Baker
Categories Breakfast
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line an 8-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.
- Add the dry ingredients to the same bowl: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
- Whisk as long as you can-the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids-the batter is meant to be very thick.
- Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center-mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
- Using a butter knife, cut a slit down the center (or off center, based on your preference, this is mine). Bake for 55-65 minutes. Mine took 60 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!
Nutrition Facts : ServingSize 1 slice, Calories 161 calories, Sugar 10g, Sodium 49mg, Fat 8g, SaturatedFat 4g, Carbohydrate 23g, Fiber 2g, Protein 3g, Cholesterol 0mg
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