Vegan Rosemary Pumpkin Bread | Vegan rosemary and pumpkin bread

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When autumn arrives here in California, it is inevitable not to enjoy the crop of pumpkins and explore even more the recipes that bring this tasty vegetable and with such an interesting nutritional profile. Anyone who has followed me for some time already knows that I am one of the biggest pumpkin fans that exists, at this time of year my will is even greater and the abundance of types of pumpkins is incredible. In this recipe I used Cabotiá, but I imagine that any type of pumpkin will work.

important to say that in most of my breads I use a form smaller (7.75 inch x 3.75 inch x 2.75 inch / in centimeters: 19 cm x 9.5 cm x 7 cm). If it has a bigger shape, it might be even lower.

This recipe is vegan, I used gel flaxseed as an egg substitute. You can make the sweet version of it by adding 1/3 of some type of sugar, preferably more liquid like Maple Syrup, honey, molasses, etc. I also recommend including 1/2 teaspoon of the following ingredients powder: nutmeg, ginger and cardamom or has this spice of pumpkin spice which I use a lot and 1/2 to 1 teaspoon will give a special touch to the sweet version.

Recipe

Makes: 12 pieces

Dry Ingredients:

• 2 cups oatmeal (I beat whole oatmeal in my blender to make the flour, super simple)
• 1/2 cup almond flour
• 1 teaspoon baking soda (baking soda)
• 1/2 tsp of baking powder
• 1 teaspoon of sea salt
• 1 teaspoon of cinnamon
• 1 tablespoon dried or fresh rosemary

Wet ingredients:

• 1 cup pumpkin puree (cook the pumpkin until soft. – I usually cook bamboo steamer, but it can also be cooked in the water and then with the help of a fork mash until the puree texture. You can use a mixer or blender to make the puree more easily).
• 1/4 cup oil (coconut or olive oil or avocado)
• 1 Flax Egg (1 tablespoon of flaxseeds + 3 tablespoons of water – soak for 5 minutes)
• 1 teaspoon Apple cider vinegar
• Optional: 2 tablespoons of maple syrup or honey

Instructions:

1. Mix the dry part separate from the wet and then join both mixtures in a bowl.
2. Preheat oven to 350F/180C.
3. Pour the mixture into the form* greased with coconut oil or covered with parchment paper.
4. Bake for 60 to 80 minutes or until the toothpick comes out drier.

Tip: Make a cut in the middle of the dough with a spatula, so it will grow with a beautiful shape!

how to conserve: This bread will last about 03 days out of the fridge, 07 days in the fridge and up to 3 months inside your freezer. Remember to slice it before freezing!

Nutritional value per slice:

Kcal: 138 | Fats: 8.6 | Carb: 13.1 ; Fiber 2.1 | Protein: 3.5

*Vitamin A: 24.8% | Vit C: 4.1% | Calcium: 3.2%

% based on a 2000kcal/day diet.

vegan pumpkin bread

Whoever Follows me for a while already know that I’m a hug fan of Pumpkin! at this time of the year my cravings for picking cozy recipes really start to kick in, especially because it’s pumpkin season and the weather starts to cool down! so i take advantage of this season to explore as many pumpkin recipes as i can! for this recipe I used the \”kabocha squash\” but I am pretty sure that any type of pumpkin will work greatly as well!

Important Note: I like to bake all my gluten free breads in a small pan. (7.75 inch x 3.75 inch x 2.75 inch / in centimeters: 19 cm x 9.5 cm x 7 cm). if you only have bigger loafs you might get a flatter bread.

This is a vegan recipe, I used flaxseed gel as a substitute for egg. You can make the sweet version of this recipe by adding 1/3 of any kind of sweeter (preferably more liquid ones such as maple syrup, honey, coconut nectar, etc). i also recommend including 1/2 teaspoon of the following powdered ingredients: nutmeg, ginger, and cardamom or you can try this pumpkin spice (I love this seasoning and I use it a lot!). using 1/2 to 1 teaspoon of pumpkin spice will add a very special flavor to your bread!

reciprocate

Dry Ingredients:

• 2 cups oatmeal flour
• 1/2 Cup Almond Flour
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Sea Salt
• 1 Teaspoon Cinnamon
• 1 tbsp fresh or dried rosemary

Wet Ingredients:

• 1 cup of Kabocha Squash Purée – Cook or Steam The Butternut Squash Until Soft (I like to use a bamboo steamer) than process it until puree consistency.
• 1/4 cup oil (coconut or olive or avocado)
• 1 Flax Egg (1 Tablespoon Flaxseeds + 3 Tablespoons Water – Let It Soak for 5 Minutes)
• 1 Teaspoon Organic Apple Vinegar
• Option: 2 Tablespoons Maple Syrup or Honey

instructions:

1. in a bowl Stir dry ingredients very well. in a different bowl, combine wet ingredients. Dough.
2. Preheat the Oven to 350f or 180c and prepare your bread pan coated with oil or parchment paper.
3. place the donugh in the bread* and inside the oven for 80 minutes.
4. allow it to cool down before slicing it.

how to store: This Bread Will Last 03 Days Out Of The Refrigerator, 07 Days Inside Your Fridge And Up To 1 Month Inside Your Freezer. Remember to Slice Your Bread Before Freezing It!

Nutrition Facts (1slice):

Kcal: 138 | FAT: 8.6 | Carbs: 13.1 ; Fiber 2.1 | Protein: 3.5

*Vitamin A: 24.8% | Vit C: 4.1% | Calcium: 3.2%

% value based on a 2000kcal calorie diet. Your Daily Value Might Be Higher Or Lower Depending on Your Individual Needs.