1-Bowl Pumpkin Bread (V + GF)

Name: 1-Bowl Pumpkin Bread (Vegan + Gluten-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 ½ Tbsp flaxseed meal ((to make flax eggs)); 4 Tbsp water ((to make flax eggs)); 1/4 cup olive oil; 1/4 cup maple syrup ((or honey if not vegan)); 3/4 cup pumpkin puree; 2 Tbsp mashed ripe banana ((primarily for binding)); 2/3 cup packed brown sugar ((plus more to taste)); 1/2 tsp sea salt; 2 tsp baking soda; 1/2 tsp ground cinnamon; 1 tsp pumpkin pie spice ((plus more to taste)); 1/2 cup water; 1 heaping cup gluten-free rolled oats; 1/2 heaping cup almond meal ((ground from raw almonds)); 1 1/4 cup gluten-free flour blend*; 3 Tbsp raw pepitas ((I mixed in a couple pecans))

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This 1-Bowl Vegan Gluten-Free Pumpkin Bread uses flax eggs, pumpkin puree, and a blend of oats and almond meal to deliver a moist, naturally spiced loaf with no refined flour or animal products required.

More like this:🥗Vegan 🥗Gluten-Free 🏷️Pumpkin bread

Total

1h

Servings

10

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

16 Ingredients

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Instructions

1
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
2
Prepare loaf pan by lightly greasing or lining with parchment paper.
3
To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
4
Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
5
Add water and whisk again.
6
Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
7
Scoop into loaf pan and top with raw pepitas (and/or pecans).
8
Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
9
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
10
Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
11
Also, slice gently, as it’s rather tender.
12
Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

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Tips & Notes

Pro tips

Let the flax egg mixture rest for 5 minutes before mixing to achieve proper binding.
Batter consistency matters: it should be semi-thick and pourable. If too wet, add another couple tablespoons of oats or gluten-free flour blend.
Top with raw pepitas or pecans before baking to add crunch and visual appeal.
Cool the loaf in the pan for at least 20 minutes before transferring to avoid breaking; avoid slicing until completely cooled (several hours recommended) to prevent crumbling.

Substitutions

Maple syrup → honey (note: removes vegan designation)
Almond meal → additional gluten-free flour blend (note: slightly less nutty flavor)
Pumpkin pie spice → 1/2 tsp cinnamon + 1/4 tsp nutmeg + pinch of clove (note: fine-tune to taste)

Storage & make-ahead

Store cooled bread in a covered container or wrapped in plastic at room temperature for up to several days, then freeze in an airtight container for up to one month.