My Favorite Fall Recipe: Gluten Free Vegan Pumpkin Bread

November 11, 2020 | by Tess

During quarantine, I have found a new passion for baking. I enjoy finding new recipes and making healthy desserts. My favorite recipe I have found during the fall season is gluten free dairy free pumpkin bread. I took inspiration from a recipe I found online and added/substituted some ingredients. I will add a link to the recipe I took inspiration from, a picture of my creation, and the steps I used to make this bread! https://nattwrobel.com/healthy-oatmeal-pumpkin-bread-with-cashew-frosting-gluten-free/

Ingredients:

2 cups almond flour

⅓ cup brown sugar

2 eggs, room temperature

2 tbsp maple syrup

¼ cup + 2 tbsp vegetable oil

¾ cup vegan chocolate chips

1 cup pumpkin puree

2 tsp pumpkin spice

1 tsp cinnamon

Pinch of salt

1 tsp baking soda

Cashew Frosting

½ cup raw cashews, soaked in hot water for an hour

¼ cup full fat coconut milk (may have to add more depending on the amount of cashews)

1 tbsp maple syrup

2 tsp vanilla extract

Instructions:

1. Soak the cashews in hot water for an hour and preheat the oven to 350 degrees.
2. In a mixing bowl, whisk brown sugar, eggs, maple syrup, pumpkin puree, and vegetable oil.
3. Gradually add almond flour, spices, salt, baking soda, and chocolate chips. Mix to combine.
4. Use vegan butter to lightly grease a loaf pan and pour batter into your loaf pan. Bake for 55 minutes.
5. While bread is in the oven, rinse cashews and place in a blender with coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and place in the freezer for 15 minutes to chill.
6. Once the bread is cooled off, frost it with the cashew frosting.