Pumpkin Gingerbread Loaf (vegan, gluten-free, oil free)
This Pumpkin Gingerbread Loaf is the coziest loaf there is, great for breakfast, snack or dessert. It's vegan, gluten-free, oil free and refined sugar free.
Servings: 8 -12 servings
Ingredients
- dry ingredients
- 2 cups oat flour*
- 1/2 cup almond flour
- 1/3 cup coconut sugar can use brown sugar
- 2 tsp gingerbread spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- wet ingredients
- 1 cup pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup creamy roasted almond butter or alternative nut or seed butter of choice
- 1/2 cup almond milk
- 2 flax eggs 2 tbsp ground flax + 5 tbsp warm water
- 1 tsp apple cider vinegar
Instructions
- Preheat your oven to 350F degrees while you prepare your batter. Line a loaf pan with parchment paper and set aside.
- In a large bowl, whisk together wet ingredients until smooth.
- Next, sift all dry ingredients into the bowl, and mix with a spatula until even and smooth. The mixture should be quite thick, and not too wet. Not your typical cake batter texture.
- At this point you can taste the batter and add more or less spice as you'd like (perks of vegan baking, am I right?).
- Transfer mixture to loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean and loaf is baked through.
- Remove from oven, remove loaf from baking pan and let cool on a cooling rack. Once completely cool, use a bread knife to slice into pieces.
Notes
If using homemade oat flour, please process until super fine, and sift into the bowl. Chunky oat flour will result in a lumpy loaf.