This bread has been a long time in the making.
I posted about it weeks ago on Instagram and have since tested it a few more times to perfect it. The first attempt yielded moist, flavorful bread that was a bit too crumbly. The second attempt seemed hopeful, but it failed to remedy that problem once again. Third time was a charm! I think I’ve nailed it.
So excited to share this simple 1-Bowl Vegan AND Gluten-Free Pumpkin Bread with you guys!
It starts with the vegan miracle – flax eggs.
And then an additional natural binder: mashed banana. I’ve found that banana binds otherwise crumbly baked goods when they’re both vegan and gluten-free. Even though it’s the tiniest bit detectable in the overall flavor, the texture is spot on and the pumpkin and pie spices really shine through.
When you bake this up, two things happen:
1) Your house will smell like pumpkin heaven.
2) Dancing will ensue when you peer inside the oven and see how beautifully it rises and turns deep golden orange in color.
Huzzah! But you must, and I repeat, must, resist the urge to slice in right away. Let it cool completely before slicing or it can be a tad on the crumbly side.
Now the important part. What’s it taste like? AMAZING. It’s
Studded with pumpkin seeds
In testing this recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so delicious it didn’t wear on me one bit and I even struggled to give the last loaf away to friends. That’s how good this bread is!
This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.
If you give this recipe a try, please let us know! We loving hearing about what you make and enjoy. If you do, be sure to tag a picture #minimalistbaker on Instagram so we can check it out. Cheers and happy baking!
1-Bowl Pumpkin Bread (V + GF)
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (plus more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (plus more to taste)
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 heaping cup almond meal (ground from raw almonds)
- 1 1/4 cup gluten-free flour blend*
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
- Add water and whisk again.
- Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
*You can also substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the gluten-free flour blend in this recipe.
*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.
*Nutrition information is a rough estimate.
*Adapted from my V/GF Carrot Apple Muffins
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