Healthy Pumpkin Bread (Vegan/GF)

MOIST. FLUFFY. A LITTLE SWEET. A HINT OF PUMPKIN SPICE. OMG.

This pumpkin bread is not only delicious but it’s also nutritious. This bread is perfect for a snack, a great dessert for when guests are over, or even for breakfast (I won’t tell). I used applesauce in this recipe instead of oil to keep the fat and calories a bit lower and I didn’t use any refined sugar. Coconut sugar is a great sweetener because it has a low glycemic index (won’t cause a huge spike to your blood sugar) and maple syrup is amazing as well because it’s completely pure and unrefined – it’s unprocessed and in its natural state. Cozy up with some tea, a blanket, a slice of pumpkin bread, and your favorite movie or book…doesn’t that sound so nice?!

✔️Plant-based

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️100% delish


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Recipe:

Ingredients

  • 1 Flax Egg (1.5 tbsp flax + 4 tbsp water)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup 
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana 
  • 1/3 cup coconut sugar
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice 
  • 1/2 cup water
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal 
  • 1 1/4 cup gluten free flour
  • Raw pumpkin seeds (to sprinkle on top)

How t0:

  1. Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Get loaf pan ready by lining it with parchment paper
  3. To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine.
  4. Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix.
  5. Add water and mix again.
  6. Now add the oats, almond meal, and gluten-free flour blend and mix together.
  7. Pour the batter into loaf pan and sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want)
  8. Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
  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, at least an hour.
  11. Slice it gently – don’t be too rough.
  12. Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.

If you make this recipe, I would love to see your creations! Post on Instagram and tag me @CodeGreenWellness.

*Adapted from Minimalist Baker


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