Gluten-Free Pumpkin Bread
Some of my favorite activities for the fall and winter are staying in and baking some seasonal goods. Make it a point to partake in some baking therapy with this gluten-free pumpkin bread that’s also refined sugar free and vegan… great for seasonal depression, trust me 😉
This recipe is great to make for potluck gatherings or a sweet treat for those nights of the week you indulge in dessert post dinner. All of the ingredients are clean so is it really an indulgence though?
Ingredients for this gluten-free pumpkin bread recipe
Gluten-free flour, baking soda, baking powder, salt, pumpkin spice, cinnamon, brown sugar monk fruit, melted coconut oil, maple syrup, vanilla extract, almond milk, apple cider vinegar, ground flax seed, pumpkin puree.
Optional toppings: vegan cream cheese frosting + raw pumpkin seeds
Clean, simple and healthy ingredients
Method to make this recipe
Preheat Oven to 350°F
In a small bowl mix almond milk + apple cider vinegar and set aside for 1 minute. Then mix ground flax seed and set aside for 5 minutes to make vegan buttermilk flax egg.
In a medium bowl, add in GF Flour, baking soda, baking powder, salt, pumpkin spice and cinnamon.
In a large bowl, mix together brown sugar monk fruit and melted coconut oil. Then mix in maple syrup, vanilla, pumpkin puree. Whisk together until well combined.
Using a rubber spatula, slowly mix the dry ingredients into the wet ingredients until well combined and smooth.
Pour into a bread pan lined with parchment paper and bake for 1 hour and 20 minutes.
Once the bread is fully baked through (check with a toothpick and make sure it comes out clean) then transfer the loaf over to a cooling rack.
While the pumpkin bread is cooling, make the frosting by whisking powdered stevia, vegan butter, vegan cream cheese and coconut milk until all clumps are smooth into a frosting consistency. Spread it onto the cooled pumpkin bread and top with raw pumpkin seeds.
MORE PLANT-BASED RECIPES TO TRY
- vegan chocolate covered strawberries
- chocolate macadamia chunk cookies
- rose petal lavender cookies
- homemade no refined sugar twix bars
Gluten-Free Pumpkin Bread
Ingredients
Dry Ingredients
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1/2 tsp cinnamon
Wet Ingredients
- 1 cup brown sugar monk fruit
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp maple syrup
- 1/4 cup almond milk
- 1 Tbsp apple cider vinegar
- 2 Tbsp ground flax seed
- 1 16 oz pumpkin puree
Topping
- 1/4 cup powdered stevia
- 2 Tbsp vegan butter
- 2 Tbsp vegan cream cheese
- 2 Tbsp coconut milk
- 1 Tbsp raw pumpkin seeds