Moist Vegan Gluten Free Pumpkin Bread Recipe without Oil
Perfectly moist and fluffy vegan gluten-free pumpkin bread recipe without oil and refined sugar. It’s a healthy alternative to those enjoying the indulgence of baked goods. #glutenfreepumpkinbread #veganpumpkinbreadoilfree #veganglutenfreepumpkinbread
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Vegan Gluten-Free Pumpkin Bread Recipe without Oil
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110g (3.9oz) oat flour
110g (3.9oz) coconut flour
½ tbsp. cinnamon
½ tsp. cardamom
½ tsp. ginger
¼ tsp. allspice
⅛ tsp. cloves
⅛ tsp. nutmeg
1 tsp. turmeric
1 tsp. baking soda or 3 tsps. low sodium baking powder
½ tsp. Himalayan salt
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3 tbsps. ground flaxseeds + 90g (3.2oz) water
100g (3.5oz) peanut butter at room temperature
4 tbsps. date sugar (see substitutions below)
180g (6.3oz) oat milk
1 tbsp. apple cider vinegar
150g (5.3oz, 1½ cup) grated pumpkin
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1. Preheat the oven to 350°F (175°C).
2. Start by combining 3 tbsps. of ground flaxseeds with 90g water in a small bowl. Set aside.
3. Then, grate pumpkin or butternut squash.
4. Next, in a large mixing bowl, mix together all the dry ingredients.
5. Now add date sugar into the flax mixture and stir until the sugar dissolves. Then, pour in peanut butter and mix until well incorporated. At this point start adding oat milk gradually until you have a nice and smooth mixture. Finally, mix in apple cider vinegar.
6. Pour the wet ingredients into the bowl of dry and mix really well with spatula until everything is well incorporated.
7. Finally, fold in grated pumpkin. Don’t worry, the batter is supposed to be quite thick.
8. Transfer the batter into the prepared loaf pan or tin (lined with parchment paper) and bake at 175°C (350°F) for 70 minutes until golden brown and toothpick inserted comes out clean or almost clean. Remove from oven and lift the bread out of the tin. Place it for cooling on a wire rack or on folded kitchen paper on a chopping board.
Let the pumpkin bread cool completely before slicing or it’d deflate and end up being less fluffy.
Tips on my vegan gluten-free pumpkin bread recipe
Spiced Maple Paleo Pumpkin Bread Recipe (Sugar Free)
This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin.
Get the printable recipe here:
Starbucks Pumpkin Loaf Bread Copycat Recipe | Pumpkin Loaf Cake Recipe
????In today's video, I have yet another Starbucks copycat recipe for you all - and this time it's the Pumpkin Loaf Cake or pumpkin loaf bread Copycat Recipe.
You all love my copycat recipes, and I know you will love this one too. Comment below and let me know what you guys think of this seasonal pumpkin dessert. And subscribe if you're new here to join the foodie family.
Another great pumpkin recipe:
Starbucks Cranberry Bliss Copycat Recipe:
Starbucks Coffee Cake Recipe:
????Ingredients List for your convenience:
Dry Ingredients:
1-1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt or a pinch
1 tbsp. pumpkin pie spice (make your own by combining cinnamon, all-spice, cloves, nutmeg, and ginger)
Wet Ingredients:
1/2 cup olive oil - coconut oil, or canola oil work well too
1 cup granulated sugar - you can use 1/2 cup light brown, and 1/2 cup regular sugar
1 tsp. vanilla extract
(1) 15 oz. can of pumpkin puree (you can make your own at home using fresh pumpkin too)
3 eggs at room temperature
Homemade Pumpkin Pie Spice
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
Mix them all up and you have your own pumpkin pie spice
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Pumpkin Banana Nut Bread (EASY)
Welcome in the Fall Season the right way with my Pumpkin Banana Nut Bread. This recipe transforms the classic banana nut bread into a flavor packed seasonal treat. Honestly if the , looks, and taste don't sell you on this bread the aroma of it baking in the oven will, literally fills your home with the scent of Thanksgiving.
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Healthy Pumpkin Bread (MOIST AND INDULGENT!)
Healthy Pumpkin Bread
Today I'm going to show you how to make pumpkin bread from scratch.
It's a healthier twist on traditional pumpkin bread, made without oil, all-purpose flour and white sugar.
This moist pumpkin bread is bursting with fall flavors, and it's moist in every bite.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Healthy Molten Lava Cake:
✅Healthy Oatmeal Carrot Cake:
✅Low-calorie Chocolate Chip Cookies:
✅1-minute Brownie in a Mug:
This is why you'll love this easy pumpkin bread:
It's really moist and indulgent.
It's so easy to customize (different spice combination and mix-ins).
It's lower in fat and calories.
It makes a great breakfast option.
????Get a FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
PUMPKIN BREAD RECIPE
Ingredients:
1.5 cups ground oats or oat flour (150g)
1 cup quick cooking oats (90g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice
2 eggs (or 2 flax eggs)
1/3 cup maple syrup, agave or honey (80ml)
1/4 cup unsweetened applesauce (65g)
1 tsp vanilla extract
1 cup pumpkin puree
1/4 cup dark chocolate chips (50g)
NUTRITIONAL INFO (per slice):
136 calories, fat 2.9g, carb 24.2g, protein 4g
Preparation:
In a bowl, mix together the ground oats, quick cooking oats, baking powder, baking soda, salt and pumpkin spice. Set aside.
In another bowl, beat the eggs and add the liquid sweetener (maple syrup, honey or agave), applesauce, vanilla extract, and pumpkin puree, and whisk well until combined.
Pour this mixture into the dry ingredients and stir just until combined, no more than that.
Gently fold in the dark chocolate chips.
Grease your loaf pan with some butter or coconut oil, pour in the batter and smooth the top. Sprinkle with some pumpkin seeds on top.
Bake for 55-60 minutes at 350F (180C), tent with aluminum foil to prevent excess browning.
When baked let it cool in the pan for at least 10 minutes, then turn it onto a wire rack to cool completely.
Serve with pumpkin whipped cream (1 cup heavy cream, 1/2 cup pumpkin puree, 1 tbsp honey).
Enjoy!
PUMPKIN BREAD IN A MUG
Ingredients:
4 tbsp ground oats or oat flour
1/2 tsp baking powder
1/2 tsp pumpkin spice
2 tbsp milk
1 tbsp maple syrup, honey or agave
2 tbsp pumpkin puree
Preparation:
Mix all the ingredients in a coffee mug and microwave on high for 1 minute.
HOMEMADE PUMPKIN SPICE
4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves, 1 tsp allspice
Pumpkin Banana Bread
Pumpkin banana bread is moist, tender, and bursting with fall flavor. Make this recipe with pumpkin butter, then enjoy it all year long!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1 cup pumpkin butter
1 banana (ripe and peeled)
1/3 cup butter browned (See below)
1 large egg
1 tsp vanilla extract
1 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
Instructions
Preheat the oven to 350°F (175°C), and coat a 4x8-inch loaf pan with butter or cooking spray.
To Make Brown Butter
Melt butter over medium heat and swirl the sauté pan to be sure the butter melts evenly.
The butter will begin to foam and the color will change from yellow to golden to brown. Once you smell that nutty aroma, take the pan off the heat and allow to cool. It takes a few minutes total.
Bread
Mash the ripe bananas in a large bowl with a fork by hand until smooth or in a mixing bowl with paddle. Add the pumpkin butter, browned butter, sugar, beaten egg, and vanilla.
Sift together the flour, baking soda and salt. Add to the bowl of wet ingredients and mix thoroughly to blend.
Pour batter into prepared loaf pan. Bake for 55 -60 minutes, or until a tester inserted into center comes out clean. If the bread is browning too quickly, tent the pan with aluminum foil.
Remove from oven and let cool in the pan for a 5 minutes. Then run spatula along sides of pan and bread, tilt pan sideways and remove bread from loaf pan. Let cool on wire rack for at least 15-20 minutes before slicing.
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