I posted about it weeks ago on Instagram and have since tested it a few more times to perfect it. The first attempt yielded moist, flavorful bread that was a bit too crumbly. The second attempt seemed hopeful, but it failed to remedy that problem once again. Third time was a charm! I think I’ve nailed it. So excited to share this simple 1-Bowl Vegan AND Gluten-Free Pumpkin Bread with you guys! It starts with the vegan miracle – flax eggs. And then an additional natural binder: mashed banana. I’ve found that banana binds otherwise crumbly baked goods when they’re both vegan and gluten-free. Even though it’s the tiniest bit detectable in the overall flavor, the texture is spot on and the pumpkin and pie spices really shine through. When you bake this up, two things happen:
- Your house will smell like pumpkin heaven.2) Dancing will ensue when you peer inside the oven and see how beautifully it rises and turns deep golden orange in color. Huzzah! But you must, and I repeat, must, resist the urge to slice in right away. Let it cool completely before slicing or it can be a tad on the crumbly side. Now the important part. What’s it taste like? AMAZING. It’s TenderMoistPumpkin-yPerfectly sweetSubtly spicedStudded with pumpkin seedsLightSatisfying& Shareable In testing this recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so delicious it didn’t wear on me one bit and I even struggled to give the last loaf away to friends. That’s how good this bread is! This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN. If you give this recipe a try, please let us know! We loving hearing about what you make and enjoy. If you do, be sure to tag a picture #minimalistbaker on Instagram so we can check it out. Cheers and happy baking!
