almost-vegan & gf pumpkin loaf
hi folks! we are BACK with another recipe woohoooo!
last week i was really feeling the autumn vibes & had a huge can of pumpkin puree that i got to play around with in a few different recipes!
one morning, i had a particular craving for a nice warm loaf of some sort, and wound up making my own recipe for pumpkin loaf! i was out of eggs and typically don’t have regular flour laying around, so it turend out to be (almost) vegan & gluten free! i based it off of my favourite banana bread recipe from Sophie Jayne’s recipe e-book.
i admit, my version is not the best it could be, but i still wanted to share anyway with suggested modifications! if you end up trying it out with your own adjustments, let me knoooooow!
without further ado, let’s get into it!
ingredients
1 ½ cup oat flour (easily made by blending up some oats!)
1 cup almond flour
1 ½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
1 cup pumpkin puree
¾ cup maple syrup (but i’d perhaps add a bit more)
1 tbsp melted butter (or coconut oil if vegan + more for greasing pan)
⅓ cup pumpkin seeds (optional)
i did not have any, but i’d suggest 1 tsp of vanilla!
to make it:
preheat your oven to 350F, grease your loaf pan with a bit of butter or coconut oil (or in my case, a small square baking dish).
in a medium mixing bowl, add your 1 cup pumpkin puree, ¾ cup (or more) maple syrup, 1 tbsp melted butter / coconut oil, and suggested 1 tsp vanilla. mix well until thoroughly combined!
add in your 1 ½ cup oat flour, 1 cup almond flour, 1 ½ tsp baking powder, 1 tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp cardamom, and incorporate-well into the mixture, but be careful to not overdo it!
scrape the mix into your loaf pan / baking dish, top it off with the pumpkin seeds, and toss into the oven for about 45 mins! be sure to check on it to make sure it’s baked to your preference :)
let it cool before slicing it up, and enjoy with nice cuppa joe, if you so wish!
