• Kat

Vegan GF Pumpkin Spice Loaf

Updated: Nov 7


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!



Ingredients

  • 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




Instructions

  • 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.



Notes

  • 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


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