Gluten-free and Vegan Pumpkin Bread (Edit recipe)

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Gluten-free, dairy-free, and egg-free pumpkin bread! If you have multiple food sensitivities, and still want to enjoy a delicious loaf of pumpkin bread, this recipe is for you! You would never know it's vegan!

PREP TIME

25 minutes

COOK TIME

1 hour

INGREDIENTS

11

Serves: 8

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Ingredients

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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
  1. Preheat your oven to bake at 350 degrees F.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and light brown sugar.
  3. In a small mixing bowl, whisk together the pumpkin puree, non-dairy unsweetened yogurt, sunflower oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry, and stir to combine evenly until you have a smooth batter.
  5. Lightly grease a standard size loaf pan with sunflower oil or avocado oil, and pour the batter into the loaf pan and smooth the top with a spatula. Be sure not to press the batter into the pan, just lightly smooth the top.
  6. Sprinkle the raw pumpkin seeds over the top of the loaf if desired, and bake in the center of the oven on the middle rack for 1 hour.
  7. After 1 hour, remove the loaf from the oven, and allow to cool in the loaf pan until the pan is cool to the touch.
  8. Remove the loaf from the loaf pan, and place on a wire rack to cool completely.
  9. Once cool, slice and enjoy.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:281
Fat:14 g
Carbohydrates:38 g
Protein:6 g
Cholesterol:0 g
Sodium:393 mg
Fiber:2 g
Sugars:23 g
Sugar Alcohol:0 g
Calculated per serving.
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