Eosinophilic Esophagitis Friendly Vegan Savory Pumpkin Bread
Total time1 hr 20 min
Prep time15 min
Cook time55 min
4.8(24)
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Learn more →Ingredients
10 servings
Flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Dry ingredients
- 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 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- 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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