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Gluten-free & Vegan Pumpkin Bread

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8-10 slices 1x

Scale

Ingredients

Dry ingredients

  • 2 c. Cara’s All Purpose GF Flour
  • 3/4 c. brown sugar
  • 1/2 c. sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. xanthan gum
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves (optional)
  • 1/2 tsp. salt

Wet ingredients

  • 1 c. canned pumpkin puree (not the pie mix)
  • 1/2 c. oil
  • 1/2 c. boiling water
  • 1 Tbsp. apple cider vinegar
  • 1/2 c. walnuts, chopped (optional)
  • Raw pepitas for garnishing the top

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan.
  2. In a large bowl, mix all of the dry ingredients together.
  3. In a medium bowl, thoroughly mix the wet ingredients together.
  4. Pour wet ingredients into the dry. With a wooden spoon, mix until just combined. Fold in walnuts.
  5. Pour batter into the loaf pan (if garnishing, place pepitas on top of batter). Bake for 50-60 minutes or until knife comes out smooth when inserted.
  6. Allow to cool for 10 minutes and transfer to cooling rack.


Nutrition

  • Serving Size: 1 slice
  • Calories: 303
  • Sugar: 27g
  • Sodium: 123mg
  • Fat: 10g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 3g