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Gluten Free Vegan Pumpkin Bread by The Allergy Chef

Gluten Free Vegan Pumpkin Bread (Top 8 Allergy Free)

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Cook Time: 45 minutes
Keyword: Baking, Chocolate Chips, Corn Free, Easy, Fall, Holiday, Pumpkin, Vegan

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Muffin Pan

Ingredients

Flax Gel/Egg

  • 5 TBSP Golden Flax Meal (Gerbs for Proper Results)
  • 10 TBSP Water

Part 1

  • 420 g Organic Pumpkin Purée (15 ounces)
  • 110 mL Organic Extra Virgin Olive Oil (4 ounces)
  • 1 TBSP Pumpkin Pie Spice
  • 2 tsp Organic Vanilla Extract
  • 1 tsp Organic Ground Cinnamon

Part 2

  • 200 g Sorghum Flour, superfine OR Brown Rice Flour, superfine
  • 130 g Organic Maple Sugar
  • 70 g Millet Flour, superfine
  • 30 g Arrowroot
  • 3 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1/2 tsp Baking Soda

Optional

  • Chocolate Chips of Choice

Instructions

  • Combine your flax and water, and set aside.
  • In your mixing bowl, whisk together your pumpkin, oil, vanilla, cinnamon, pumpkin pie spice.
  • Add the rest of your dry ingredients and mix again.
  • When the batter has come together some, add your flax gel.
  • Mix until everything is well combined.
  • If you'd like chocolate chips, now's the time to fold them in.
  • For Pumpkin Bread, add your batter to your loaf pan.
  • For Pumpkin Muffins, scoop batter into your muffin pan (use liners)
  • Bake at 325f/160c for 40 - 50 minutes. Bake time will vary based on how much batter you've used and the size of your pan.

Video

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