Caramel Pumpkin Bread (gluten-freee/vegan)
This Caramel Pumpkin Bread combines a fluffy gluten-free pumpkin bread with a simple vegan caramel.
Ingredients
- 1.5 cups1.5 cups1.5 cups Oat Flour
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 2 whole2 whole2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
- 1.25 cup1.25 cup1.25 cup Pumpkin Purée
- 0.333 cup0.333 cup0.333 cup Almond Milk
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Almond Butter
- 0.25 tsp0.25 tsp0.25 tsp Maldon Sea Salt Flakes
Caramel
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Process
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!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Dairy Free Egg Free Gluten Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 110 |
Fat: | 6 g |
Carbohydrates: | 12 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 269 mg |
Fiber: | 2 g |
Sugars: | 9 g |
Calculated per serving. |
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