A wholesome and flavorful vegan and gluten-free pumpkin bread recipe, perfect for a cozy fall treat or snack. Made with oat flour, real pumpkin puree, maple syrup, and a blend of warming spices.
1. Preheat oven to 350°F (175°C).
2. Prepare the flax eggs by mixing 2 tablespoons of ground flax seed with 6 tablespoons of water. Set aside to thicken.
3. In a medium bowl, mix all the dry ingredients: oat flour, baking soda, baking powder, pumpkin spice, cinnamon, and sea salt.
4. Add the wet ingredients (pumpkin puree, pure maple syrup, plant milk, and the thickened flax eggs) to the dry ingredients and mix until fully combined.
5. Pour the batter into a non-stick loaf pan.
6. Bake at 350°F (175°C) for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing and enjoying!
