Low Sodium Vegan Savory Pumpkin Bread

Total time1 hr 20 min

Prep time15 min

Cook time55 min

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Ingredients

10 servings

Flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

Dry ingredients

1 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tsp fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
¼ tsp red pepper flakes (optional)

Wet ingredients

1 can (15 oz) pumpkin purée
⅓ cup olive oil
2 tbsp apple cider vinegar
2 tbsp nutritional yeast

For serving

2 tbsp pepitas (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides.
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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