Vegan Pumpkin Bread (Gluten-Free and Oil-Free!)

thevegan8.com

Margie

Whole Foods, plant based, vegan, no oil.

1 cup 2 tablespoons (144g) white sorghum flour

¾ cup (96g) fine oat flour

1 tablespoon (15g) baking powder

1 ½ tablespoons pumpkin pie spice (I use my homemade blend)

½ teaspoon salt

1 cup (240g) pumpkin puree

¾ cup 2 tablespoons (280g) pure maple syrup

¼ cup (64g) creamy roasted almond butter (not stiff or too thick, see Notes for nut-free)

¼ cup (60g) aquafaba (liquid from a can of chickpeas)

¼ cup (60g) water

subheading: CARAMEL GLAZE (You'll probably want to double this, it's so good!):

2 tablespoons (32g) creamy roasted almond butter

2 tablespoons (40g) maple syrup

2 teaspoons pumpkin pie spice

pinch sea salt

water if needed to thin

subheading: NOTE:

To make different versions of this loaf, add in any of your favorite ingredients. I also baked one with chocolate chips and it was to die for. Raisins or cranberries or even nuts would be nice too.

Directions at thevegan8.com

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