Oh.
My.
Pumpkin Bread.
Oh my delicious Fresh Vegan Pumpkin Bread. Oh my delicious Fresh Vegan Pumpkin Bread that is also gluten-free.
This one is a real fall treat, folks. It has a moist and dense crumb, with an ever-so-slightly crisp crust. It’s only a couple inches high, but this little shorty packs a serious punch of pumpkin yum.
The flavor is sweet, but not overly so. The sweetness is balanced with the warm and spicy autumnal flavors or cinnamon and ginger. Plus it is a great way to use some of the fresh pumpkin you made using the How to Cook and Use the Whole Pumpkin guide!
A Simple Process
The process of making this pumpkin bread was delightfully easy – see recipe below for step-by step-instructions. I recommend making your flax egg first so it can set properly in the fridge. See my How To Make Flax and Chia Eggs guide.
What Makes Fresh Vegan Pumpkin Bread Revolutionary?
1. We are going to be very careful about the ingredients we purchase. We will only buy sugar and spices with a fair trade certification. Find more information on why in my Guide on Foods to Buy Fair Trade.
2. We’re making the whole thing vegan, including a flax egg and all!
3. We are using up that fresh pumpkin from How to Cook and Use the Whole Pumpkin in one of the most delicious ways possible.
So now that we can feel good about this recipe, let’s get to baking so we can get to eating! I recommend pairing a slice (or two or three) with a cup of coffee or tea. Note that coffee and tea are also on the list of items we need to be careful about purchasing. Learn more in my Guide on Foods to Buy Fair Trade.
Enjoy and please leave a comment below to let me know how you liked it!
Fresh Vegan Pumpkin Bread
Ingredients
- 1 cup gluten-free all-purpose flour 4.5 ounces
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp aluminum-free baking powder
- 1/2 tsp ground Fair Trade cinnamon
- 1/2 tsp ground Fair Trade ginger
- 1/2 tsp ground Fair Trade nutmeg
- 1 cup Fair Trade sugar
- 1/3 cup Fair Trade coconut oil
- 1 flax egg
- 1/2 tsp Fair Trade vanilla extract
- 1 cup fresh pumpkin puree (canned will also work – make sure it is pure pumpkin and not pumpkin pie mix)
Instructions
- Preheat the oven to 325°F. Grease one 8 x 4-inch loaf pan with oil and dust with a small amount of gluten-free all-purpose flour.
- Make your flax egg (see How To Guide here: http://www.revolutionarychef.com/2019/10/09/how-to-make-flax-and-chia-eggs/)
- In a medium bowl, sift the flour and whisk together with salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and sugar. Set aside.
- In a large bowl, beat your coconut oil and flax egg together using a hand or stand mixer
- Add the fresh pumpkin puree and vanilla extract. Mix on low speed until combined.
- Add the dry ingredients and mix on low speed until just combined.
- Add mixture to greased 8×4 bread pan. The mixture will be thick – smooth into pan with spatula.
- Bake on 325°F for 65 minutes or until toothpick comes out clean. Cover with aluminum foil if top begins to brown too deeply.
- Remove the pan from the oven and let cool on wire rack for 15-20 minutes. Carefully turn loaves out of pan onto rack to cool the rest of the way. Let cool completely before slicing.
This pumpkin bread tastes SO good, and I really liked the soft inside and crusty outside!
Thank you, Patrick! I’m glad you liked it!