This gluten free & vegan pumpkin bread really hits the spot in the Fall inspired dessert department. It’s fluffy and moist and makes a wonderful breakfast, snack, or dessert. If you love a pumpkin spice moment, go nuts with it, but feel free to leave out the pumpkin spice and just use cinnamon instead! I also have the option of adding chocolate chips (because why not?) but feel free to omit and leave your pumpkin bread au naturale. The cinnamon cream cheese icing makes it taste like a cinnamon roll — also optional, but highly recommended.
RECIPE
Dry Ingredients:
1 cup oat flour
1 cup almond flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
dash of pumpkin spice blend (to taste), optional
1/3 cup chocolate chips, optional
Wet Ingredients:
1 cup canned pumpkin
1/4 cup maple syrup
1/4 cup melted coconut oil or butter
2 chia or flax eggs (2 tablespoons ground chia or flax seeds, mixed with 1/3 cup of oat milk)
1/2 cup coconut sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
First, mix the 2 tablespoons of ground chia seed with 1/3 cup of oat milk and stir to combine then let sit for 5 minutes to get gelatinous and egg-like.
Mix together the dry ingredients and wet ingredients separately, then add them together and stir into a batter. Stir in chocolate chips, nuts, or anything else you want to add in.
Add batter to a greased or parchment lined loaf pan and bake for 45 minutes or until a knife comes out clean.
CINNAMON CREAM CHEESE ICING
8 oz vegan cream cheese (I used plain kite hill)
1.5 cups organic powdered sugar
1/4 cup oat milk
1/2 teaspoon cinnamon
Stir all ingredients together until a smooth icing forms. Refrigerate until ready to use.
