Caramel Pumpkin Bread (gluten-freee/vegan) (Edit recipe)

This Caramel Pumpkin Bread combines a fluffy gluten-free pumpkin bread with a simple vegan caramel.

5 minutes

50 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	254
Fat:	10 g
Carbohydrates:	36 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	276 mg
Fiber:	4 g
Sugars:	10 g
Calculated per serving.

by Kat Condon

Serves: 10

Ingredients

1.5 cups Oat Flour
2 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1 tsp Baking Soda
2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1.25 cup Pumpkin Purée
0.333 cup Almond Milk
2 Tbsp Pure Maple Syrup
2 Tbsp Coconut Oil
1 Tbsp Apple Cider Vinegar

Caramel

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 and prepare a 9x5 loaf pan.
In a bowl, combine flax eggs, pumpkin, almond milk, maple syrup, coconut oil and apple cider vinegar.
Stir in oat flour, pumpkin spice, baking powder and baking soda.
Spread batter into loaf pan and bake for 50 minutes or until toothpick comes out clean.
Combine maple syrup, almond butter and sea salt.
Once bread has cooled, spread caramel over top.
Slice and enjoy!