The banana mashed is a natural binder. When baked goods are both gluten-free and vegan, bananas help to bind them together. Although it is only the smallest amount that can be detected in the overall taste, the texture and pumpkin and pie spice really shine.
Two things happen when you bake this:
2) You will dance when you see the pumpkins rising and turning a deep golden color.
I have eaten more pumpkin loaf than anyone should in a month. It was so good that I didn’t feel a thing and even had to struggle to give away the last loaf to friends. This bread is so good!
It’s the perfect bread for fall parties, Thanksgiving, or Friendsgiving. You can also make it for pumpkin carving. Imagine you: chai lattes, pumpkin bread, an oversized sweater, pants that stretch, and a book. HEAVEN.
Ingredients
- 1 1/2 Tbsp flaxseed meal (to make flax eggs)
- Use 4 tbsp of water to make a flax egg
- 1/4 cup olive oil
- 1/4 cup maple syrup or honey (if you are not vegan).
- 1/4 cup pure pumpkin purée
- Use 2 Tbsp of mashed banana (primarily as a binding agent)
- Add more sugar to taste.
- Half a teaspoon of sea salt
- 2 tsp baking soda
- 1 tsp cinnamon powder
- 1 tsp Pumpkin Pie Spice (plus more to your taste)
- Half a cup of water
- One heaping cup of gluten-free rolled Oats
- Almond meal (ground from raw almonds), 1/2 cup
- 1 1/4 cup gluten-free flour blend*
- 3 Tbsp pepitas raw (I added a few pecans).
Instructions
- In a large bowl, mix flaxseed and water. Let it rest for five minutes. Preheat oven to 375°F (190°C).
- Prepare the loaf pan by lightly greasing or lining it with parchment paper.
- Add pumpkin, mashed bananas, agave syrup or maple syrup, and olive oil to the flax egg and whisk together.
- Add brown sugar, baking powder, cinnamon, salt, and pumpkin pie spices and whisk.
- Add more water and whisk it again.
- Stir in the oats and almond meal. Add another couple of Tbsp oats or the GF flour mix if it seems too wet. It should be semi-thick and pourable.
- Top with pepitas or pecans.
- Bake for 40-47 mins or until golden brown. A toothpick inserted in the middle should come out clean.
- Remove from the oven, let cool in the pan for at least 20 minutes, and then transfer gently to a plate.
- Allow to cool completely, preferably for several hours. It can become a little crumbly if you don’t.
- Slice it gently as well since the meat is quite tender.
- Store in a container with a lid or wrap it in plastic at room temperature. After that, freeze to keep the food fresh for up to one month.
