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The Best Vegan Gluten-Free Pumpkin Bread


MW4M Palmdale

This gluten-free, vegan pumpkin bread is moist, tastes great, and is very simple to make. You can eat it as a sweet treat any time of the year or on a fall morning. Plus, it only takes one bowl to make, so its easy to clean up

Ingredients:
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts optional

Instructions:

Warm the oven up to 175F 350C

Either grease or line a loaf pan with parchment paper

Put pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract in a large bowl

Use a whisk to mix the ingredients well

You can mix in gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and baking powder

Dont mix any further than that

If you want, fold in chopped nuts

When the loaf pan is ready, pour the batter into it and spread it out evenly

Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean

Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through

Cut and serve

Have fun


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