Vegan Pumpkin Oat Bread

Monday, October 2, 2017

Last year, before I was vegan, I made this pumpkin oat bread and it was so amazing I even put it in one of my "monthly favorite" posts. Recently I was craving it and was searching vegan pumpkin bread recipes, but none of them were what I was wanting. So I decided to use the recipe I used last year and make it vegan!

Even before I was vegan I was already baking completely dairy free. I can't remember the last time I've had a baked good with actual butter in it. It's so unnecessary and so much healthier when coconut oil is used instead! It was the eggs that was the tricky part to get used to after I made the transition away from animal products. My brother has been allergic to eggs his whole life so although I was familiar with eggless baking, I hadn't tried it for myself.

Veganizing recipes seems scary but it's actually so easy once you get the hang of it! I've made quite a few things recently, some even without an "egg substitute" and thought to myself, "why did I ever think I needed egg in this?" In this recipe, I used a "flax egg" which I'll explain how to make! It's super easy and adds healthy benefits to the recipe that eggs do not.

I am so thankful everyday to have access to vegan recipes and vegan alternatives. Seriously guys, it's so easy and it's right at our fingertips! There's no excuse.

Let's bake bread!

 What you need:
3/4 cup of organic rolled oats, blended into flour
1 cup or organic flour
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of organic cinnamon
1/2 teaspoon of organic ground nutmeg
1/2 teaspoon of organic ground ginger
1/2 crushed pecans, walnuts, or both!
1 cup of organic pumpkin puree
1/4 cup + 2 tablespoons of organic maple syrup
1/4 cup + 2 tablespoons or organic coconut sugar
1/3 cup of organic coconut oil, melted
2 flax "eggs" (2 tablespoons of ground flax + 6 tablespoons of filtered water)
Oats + nuts to top

1. Preheat your oven to 350℉

2. Before starting, make your flax egg so it has time to thicken. Mix 2 tablespoons of ground flax seeds with 6 tablespoons of filtered water. Set this aside for now.

3. In a blender or food processor, blend your oats until they turn into flour. (Or you can use pre-ground oat flour from the store, but I like making my own because I know it's fresh!)

4. Place oat flour into a bowl with the regular flour, baking soda, sea salt, cinnamon, nutmeg, ginger, and nuts.

5. In a separate bowl, combine the pumpkin puree, maple syrup, coconut sugar, coconut oil, and the flax "egg" that you set aside earlier.

6. Combine the wet and dry ingredients and mix just until combined.

7. Grease a glass bread pan with coconut oil (I do not recommend aluminum pans because aluminum leeches into your food and it detrimental to your health. Stick with glass!) and pour the batter. Top with more nuts and oats.

8. Bake for 50-60 minutes or until a knife comes out clean.

9. Remove from baking pan and let cool on a rack before transfering to the fridge. This bread is yummy fresh out of the oven but also good cold, too!

This stuff is so good guys. It's pumpkin-y and spicy but not too over powering. Each bite tastes like fall. It's healthy, cruelty free, and white sugar-free! I like to eat this bread just plain, but it's yummy with vegan butter or almond butter as well.

If you try this, I'd love to hear how it turns out!

*Recipe adapted and veganized from here.

1 comment

  1. I've been meaning to make a loaf of pumpkin bread lately, and this looks so delicious!

    Mia |


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