Imagine sinking your teeth into a moist, perfectly spiced slice of pumpkin bread that's not only completely gluten-free and vegan but also bursting with fall flavors that will make your taste buds dance with joy! This isn't just another boring bread recipe - this is a game-changing, diet-friendly treat that proves healthy eating can be absolutely delicious. Whether you're managing dietary restrictions or simply looking for a wholesome autumn treat, this pumpkin bread will become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 cup gluten-free flour blend
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until smooth and well combined. Ensure the coconut oil is at room temperature to prevent clumping.
- In a separate bowl, sift together the gluten-free flour blend, baking soda, cinnamon, nutmeg, and salt. This helps remove any lumps and ensures even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense and tough bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 50-55 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- Use a high-quality gluten-free flour blend for the best results and texture.
- For extra moisture, consider adding a handful of chopped nuts or dairy-free chocolate chips.
- Check your bread early - ovens can vary, so start checking doneness around 45 minutes.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For maximum flavor, let the bread sit overnight - the spices will develop a deeper, richer taste.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
