top of page
  • Writer's pictureKaylee Cubbison

Vegan Pumpkin Bread (nut free + gf)

The texture on this baby is out of this world! Super fluffy + dense + I'm honestly obsessed. This loaf won't last two days in my house, I'm serious

THE RECIPE yields: 9 ish pieces

prep time: 10 min

cook time: 44 min

total time (including cooling): 1 hr 10 min


1 chia egg/flax egg (1 tbsp ground flaxseed/normal chia seeds + 3 tbsp water, mix, and let sit for 5-10 min)

1/4 cup melted coconut oil

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla

3/4 cup pure pumpkin purée

1 1/4 cup gf oat flour (1 1/4 cup blended gf oats)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tbsp pumpkin pie spice

1/2 cup chocolate chips


1. Preheat oven to 350 F and line or grease a loaf pan, set aside

2. In a large bowl mix together the flax/chia egg, coconut oil, coconut sugar, maple syrup, vanilla, and pumpkin purée

3. Add in the oat flour, baking soda, baking powder, salt, and pumpkin pie spice

4. Then fold in the chocolate chips and pour the batter evenly into the loaf pan, bake in the oven for 42-44 min, let cool for 15, slice and enjoy!

22 views0 comments


bottom of page