1 Bowl Pumpkin Loaf (Vegan)
This pumpkin loaf is one of my favourite recipes to make for when we have guests over in the fall, or to have with a cup of tea on a cool morning! It’s easy, vegan, and can be made gluten free with 1 simple swap.
Try it out, and let me know what you think!
Ingredients:
Flax egg (1.5 tbsp ground flax mixed with 1/4 cup water)
1/4 cup olive oil
1/4 cup maple syrup
3/4 cup pumpkin puree
1/2 ripe banana, mashed
2/3 cup brown sugar
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1-2 tsp pumpkin pie spice*
1/4-1/2 cup water
1.25 cup rolled oats
1.5 cup all purpose flour
Raw pumpkin seeds or other nuts, for topping (optional)
*For pumpkin spice: combine 3 tsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 tsp allspice, and 1 tsp cloves. Mix and store extra in an airtight container - can be used in baking, added to coffee or tea, or sprinkled on morning oatmeal or toast!
To make gluten-free: swap the all purpose flour for a 1:1 gluten free flour, like Bob’s Red Mill, and ensure the oats are labelled as gluten free.
Instructions:
Preheat oven to 375F, and lightly oil a loaf pan and line with parchment paper.
Mix flax and 1/4 cup water together in a bowl and set aside for 5-10 minutes, until slightly thickened.
To the same bowl as the flax eggs, add 1/2 banana, pumpkin, maple syrup, and olive oil - mash banana and mix all together to combine.
Add salt, brown sugar, baking soda, cinnamon, pumpkin spice, oats, and flour to same bowl, mix until well combined.
Stir in water, 1/4 cup at a time, until mixture is a slightly thick but pourable consistency.
Scoop mixture into prepared loaf pan, top with pumpkin seeds or other nuts or seeds, and bake for 45-55 minutes - until a toothpick inserted in the middle comes out clean.
Remove and let sit in pan for 10-15 minutes before transferring to a plate to cool. Enjoy once it has cooled! Slice gently, as it may be slightly crumbly.
Store in a covered contained at room temperature or in the fridge for a few days, or freeze for up to 1 month.
