It’s that time of year again! You know that pumpkin-obsessed-sweater-weather-bake-all-the-things time of year? My favorite! I love all the fall aromas from cinnamon apples to pumpkin pie ❤
Fills my heart…. and my stomach 😉
I made this DEE-licious gluten-free, vegan pumpkin bread and my oh my it was fabulous while it lasted! Even my dad was eating a slice every night 🙂
- 1 1/4 cup oat flour
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 1/2 Tbsp ground flaxseed
- 4 oz unsweetened applesauce
- 3/4 cup pumpkin
- half of a small banana, mashed
- 3 Tbsp agave syrup (can sub maple syrup)
- 1/2 cup coconut palm sugar
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
In a large bowl, mix ground flaxseed with 4 Tbsp water and let sit 5 minutes to thicken.
Preheat oven to 375 F and line a loaf pan with parchment paper or spray with cooking spray.
Add pumpkin, mashed banana, agave, and applesauce to flax mixture and whisk.
Next, add coconut sugar, baking soda, cinnamon, and nutmeg and whisk again until combined. Add 1/2 cup water and stir.
In another bowl, combine oats, oat flour, and almond meal. Then add that mixture to the wet and stir. The mixture should be thick and pourable. Add a tiny bit more water if too thick.
Pour into loaf pan and sprinkle with chopped nuts if desired. Bake for about 40 minutes until a toothpick comes out clean in the center.
Remove and allow to cool in pan for at least 20 minutes before cutting.
Keep in fridge to last up to a week! I personally loved this bread eaten chilled because it made it even more dense ❤
What’s your favorite fall flavor?