Vegan GF Pumpkin Spice Loaf
Updated: Nov 7, 2020
It is a beautiful Fall in Narnia this year and this past weekend I was in the mood to bake a scrumptious treat! So I decided to make a Pumpkin Spice Loaf! Mmmmmmm!
This delicious pumpkin oatmeal bread is sweetened with mashed bananas and maple syrup. It’s a gluten free, healthy pumpkin bread recipe that makes a great breakfast, dessert, or snack!
Here are the delicious details!
2 cups of organic gluten free oats
1 tsp organic baking powder
1/2 tsp of aluminum free baking soda
1/2 tsp Himalayan salt
2 tsp pumpkin spice
2/3 cup organic mashed banana
1/2 cup organic pumpkin puree
2 chia eggs (1 chia egg is 1 tbsp of chia seeds mixed with 2.5 tbsp of water mix and put in fridge for 5 minutes until gelatinous)
1/3 cup of organic maple syrup (or honey)
1 tsp vanilla (optional)
1/2 cup of vegan chocolate chips
Preheat the oven to 350 degrees F. Grease a 9x5" loaf pan and set aside.
To prepare the oat flour, grind old fashioned oats in a food processor or high-powered blender until they resemble a fine flour. Combine the oat flour, baking soda, baking powder, salt, and pumpkin pie spice in a small bowl.
In a large bowl, combine the bananas, pumpkin, chia eggs, vanilla, and maple syrup. Add the dry ingredients to the wet ones and whisk until well combined. Fold in the chocolate chips.
Pour the batter into the greased loaf pan and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for a few minutes before slicing.
Store the bread in an airtight container at room temp or in the fridge for up to 5 days.
Serve cold or warm with butter, nut butter, or cream cheese. You can heat the bread in a toaster or in the oven for 2-3 minutes under the broiler.
To freeze this bread, let it cool completely then wrap it tightly in plastic wrap followed by aluminum foil. Put the wrapped bread in a freezer bag, seal, and store in the freezer for up to 3 months. Let it thaw in the fridge before eating.
UPDATE! I made this loaf again this weekend but instead of 2 tsp of Pumpkin Spice I did:
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
This gave it a more gingerbread taste!! SO Good!!!
*Original recipe adapted from Lizzie Streit ~ itsavegworldafterall.com