Eosinophilic Esophagitis Friendly Vegan Pumpkin Bread
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 5 min
4.9(18)
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Learn more →Ingredients
10 servings
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 can (15 oz) pumpkin purée
- ½ cup neutral oil (such as canola or vegetable oil)
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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