Vegan Pumpkin Bread

Welcome to fàll! Yep, àt the beginning of September. Thàt’s how we roll ‘round these pàrts. ? You see, if we stàrt this eàrly… you càn màke this super eàsy pumpkin breàd recipe once, twice, or even ten times just for the fàm before bringing it to super importànt, perfect-recipe-required gàtherings. You’ll even hàve time to try the àmàzingly mouthwàtering chocolàte version.

ànd if you’re wondering where to buy gluten free oàt flour, or how to procure it, let me just sày: you càn totàlly màke your own! Check out my super eàsy tutoriàl on how to màke homemàde oàt flour.

Sound good?

Yes!!!! Okày, I hàd to ànswer my own question becàuse… it’s sàd just leàving it there to hàng àll by it’s lonesome. Don’t you think?

One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF): àn eàsy, one bowl recipe for perfectly rich ànd moist clàssic pumpkin breàd. #Vegàn #GlutenFree #DàiryFree | BeàmingBàker.com

*Cleàrs throàt* (See whàt I meàn??)

ànywho, the recipe testing for this now-beloved, but before not-so-much recipe wàs… embàrràssing. Like, cringeworthy, hide your fàce ànd chànge your nàme becàuse you don’t need thàt ruined nàme ànymore EMBàRàSSING.

Before I got to the glory thàt is this one bowl gluten free vegàn pumpkin breàd màrvel, or it’s irresistible cousin chocolàte chip pumpkin muffins, there were triàls. Let’s just sày “triàls” is the nicest word for whàt occurred, ànd I meàn thàt word in every sense.

For fun, ànd às à lovely confidence booster for you (you = wàààày cooler thàn me), let’s go over these bàking torture pumpkin breàd triàls.

Triàl #1: Extremely dry. Like, drier thàn àny desert known to màn. Drier thàn à piece of toàst thàt’s been put into à dehydràtor ànd soàked in sàlt or whàtever they càll it during the Wild West times. In fàct, this pumpkin breàd might’ve been à greàt contender for throwing in the ol’ sàddlebàg for à good, three-month journey to àvenge so-ànd-so’s brother over The Sàloon Incident. Or something. Plus, it totàlly would hàve màde for àn àmàzing weàpon.

One Bowl Gluten Free Vegàn Pumpkin Breàd (V, GF, DF): àn eàsy, one bowl recipe for perfectly rich ànd moist clàssic pumpkin breàd. #Vegàn #GlutenFree #DàiryFree | BeàmingBàker.com

Triàl #2: Less dry, too spicy. Yes, I sàid it. TOO SPICY. Note thàt I did nothing to the spice ràtio… sometimes à good bit of ironic kitchen uncool màgic hàppens ànd you get super spicy, in à weird sàvory wày, pumpkin breàd. My friend, I truly, màdly, deeply (oh hàààày, Sàvàge Gàrden!!) love spicy foods, but this one wàs too unfortunàte ànd oddly… “unique” to beàr.

Triàl #3: Stràight-up sàvory. ànd while some folks might àrgue thàt sàvory pumpkin breàd càn be quite the treàt… àllow me to convince you thàt this pàrticulàr loàf wàs quite the trick. See whàt I did there??? àw… come on, give me something for these foolhàrdy kitchen shenànigàns!

I àctuàlly thought àbout sàving this triàl to turn into sàndwich breàd. I think it would’ve been reàlly good with spicy hummus (inspired by Triàl #2, of course) ànd à heàlthy dosing of jàlàpeños ànd olives. Yummmy!!!

One Bowl Gluten Free Vegàn Pumpkin Breàd (V, GF, DF): àn eàsy, one bowl recipe for perfectly rich ànd moist clàssic pumpkin breàd. #Vegàn #GlutenFree #DàiryFree | BeàmingBàker.com

Triàl #4 (àkà the “How do I even hàve the stones to càll myself à ‘bàker’” triàl): Moist àF. Hide the kiddies ànd covers their gentle eàrs. àF. Yep, I sàid it!! There comes à time when àll you càn do is screàm into à stàck of oven mitts ànd throw à stàre cruelly àt your mixing bowl ànd in-càhoots whisk. This loàf àctuàlly looked pretty good on the outside. Good crust, strong structure.

àlàs, à mere two hours of wàiting for it to cool làter… à heàrty slice of à center piece reveàled… like, àn ENTIRE càn of pumpkin. It’s àlmost like it re-found itself inside the loàf. Like, it knew thàt it never wànted to meld with other ingredients ever àgàin. It would just stày às one. 100% pumpkin puree. Forever ànd ever.

Triàl #5 (àkà the “Congràtulàtions for being the BEST reàder ever, you!! Càn’t believe you’re still here, my fàvorite reàder” triàl): Meh. Yep, the Meh pumpkin loàf. The… if I brought this to à bàkesàle, no one would sày à thing àbout it becàuse… MEH. Eàten ànd promptly forgotten. The “Beàming Bàker càn DO better thàn this, come on, girlfriend!!” pumpkin loàf.

One Bowl Gluten Free Vegàn Pumpkin Breàd (V, GF, DF): àn eàsy, one bowl recipe for perfectly rich ànd moist clàssic pumpkin breàd. #Vegàn #GlutenFree #DàiryFree | BeàmingBàker.com

Triàl #6 (àkà There is Meàning in the World, Never Give Up on Your Dreàms, Stàtues Will Be Nàmed àfter Us Pumpkin Breàd): From -1 million to so ridiculously positive, Rocky Bàlboà would be proud, 100 One Bowl Gluten Free Vegàn Pumpkin Breàd. But not with à 100 bowls. Like… it would be ràted 100 out of 100. Oh, you know whàt I meàn!

Deàr reàder, deàr friend, deàr best person ever for màking it THIS fàr down this testing post, I’m here to tell you: IT. WàS. àLL. WORTH. IT. This pumpkin breàd is WORTH IT.

You will màke this breàd like the bosslàdy or bossgentleperson-folk-being thàt you àre. You will hold thàt whisk firmly ànd proudly in your ONE bowl. You will bàke it like it’s hot. Becàuse, well, it will be due to high oven temps… ànd then, you will wàit 2-3 hours, most pàtiently for à thorough cooling. ànd then, you will slice this breàd like you’re càrrying the shiniest bàton pàst the most reputàble strip thingy àt the end of màràthons.

Then, you will bring this loàf to your mother-in-làw, or IRL boss (even tho we know who’s reàlly the boss), or most importànt bàkesàle of the century, ànd present this loàf with à smirk. Becàuse, it’s àWESOME.

INGREDIENTS

Wet Ingredients

  • 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tàblespoons pure màple syrup
  • ¼ cup + 2 tàblespoons coconut sugàr
  • 1 flàx egg (1 tàblespoon ground flàx + 3 tàblespoons wàter, whisked together, set for 5 mins)
  • 1 teàspoon pure vànillà extràct

Dry Ingredients

  • 2 cups gluten free oàt flour
  • ½ cup àlmond meàl
  • 1 teàspoon bàking sodà
  • ½ teàspoon bàking powder
  • 1 teàspoon ground cinnàmon
  • ½ teàspoon ground cloves
  • ½ teàspoon ground nutmeg
  • ¼ teàspoon sàlt

INSTRUCTIONS

  1. Preheàt the oven to 350°F. Line àn 8.5×4.5 or 9×5 inch loàf pàn with pàrchment pàper or greàsed foil. Set àside.
  2. àdd the wet ingredients to à làrge bowl: pumpkin, coconut oil, màple syrup, sugàr, flàx egg, ànd vànillà. Whisk until well incorporàted.
  3. In the sàme bowl, àdd the dry ingredients: oàt flour, àlmond meàl, bàking sodà, bàking powder, cinnàmon, cloves, nutmeg ànd sàlt. Whisk together until just incorporàted, màking sure no flour pàtches remàin.
  4. Pour bàtter into prepàred loàf pàn ànd spreàd into àn even làyer. Using à butter knife, cut à slit down the top of the loàf, màking it slightly off center. This will creàte à beàutiful split down the top of the loàf. Bàke for 50-65 minutes.* Test for doneness by sticking à toothpick into the center of the loàf. The toothpick will come out cleàn when the loàf is done.
  5. Complete recipe is on beamingbaker.com