I've been on a mission for the past few days to find the perfect, healthy pumpkin bread...Of course I wanted it to be vegan and preferably gluten-free. And I didn't want any sugar...
1 1/2 c. flour of your choice
1/2 tsp. sea salt
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. freshly ground ginger
1 1/2 cups cooked & pureed pumpkin
1/4 c. unrefined virgin coconut pil
3 tbsp. flaxseed meal mixed with enough hot water to make 1/2 c.
1/4 c. water
1/2 c. agave
2 tbsp. applesauce
handful of chopped walnuts for topping (optional)
Notes: I used Bob's Red Mill Gluten-Free Baking Mix Flour, Apple Pie Spice Mix, no cloves, honey instead of agave, and no applesauce.
Preheat oven to 350 degrees and lightly grease loaf pan. Sift together flour, salt, baking soda, and spices. Set aside. Puree pumpkin, flaxseed meal mixture, coconut oil, water, agave nectar, fresh ginger, and applesauce in blender until smooth. Mix flour mixture with puree until just combined and pour into the pan. Sprinkle a few walnuts on top, if desired. Bake for 40-45 minutes, until an toothpick inserted in the bread comes out clean.