Vegan Pumpkin Bread (Fluffy & Gluten-Free!)

Step 1

Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.

Step 2

In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.

Step 3

Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”.  Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.

Step 4

Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.

Step 5

Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.