Epic Vegan and Gluten-free Pumpkin Bread
6-8 pieces depending on size
Servings 6 servings
Calories 300kcal
Ingredients
- 1 entire can of pumpkin puree (15 ounce can)
- 1/2 cup runny almond butter (important that it's runny, if not, melt with some coconut oil)
- 1/2 cup apple juice (have also tried with oat milk)
- 1/2 tbsp vanilla extract
- 3/4 cup organic cane sugar or sugar free 1:1 sub
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups gluten free all purpose flour
- 1/2 cup oat flour
- 2 tbsp arrowroot powder
Instructions
- preheat the oven to 350 degrees.
- in a mixing bowl, mix the wet ingredients first and then add in the dry ones.
- pour into a greased bread loaf pan and bake at 350 degrees for 50 minutes.
- let the loaf cool completely before cutting into it. store in the fridge or freezer in an airtight container and enjoy/!