It’s fall. That obviously means I immediately want warm socks, sweaters, and pumpkin everything! It’s also been pretty rainy and disgusting the last few days, which means I want to do nothing more than curl up in my house and bake yummy treats all day. Shocker, I know.
Therefore, I introduce you to my new friend, vegan pumpkin oat bread!
A few weeks ago my church had a craft fair and Oktoberfest, which included a bake sale for the benefit of the youth group. I made this bread in several small loaf plans, and all seven sold immediately! It’s safe to say being vegan in Richmond is popular. Fortunately, I kept one loaf for myself, and thus can confirm that this bread is truly delicious. (The streusel topping alone is to die for!)
Without any white sugar, flour, butter, or eggs, you can feel a little bit better about cutting yourself a thick slice of this perfect autumn bread, and even slathering some (vegan) butter on top! If you’re willing to share, this recipe would also make for an excellent gift around the upcoming holidays, because no one will feel any guilt about devouring something so healthy and delicious.
I have not done a very good job of slowing down this fall, but I encourage you to try and find the time to slow down and make this bread. The fresh pumpkin smell in your house, matched with a warm loaf of bread will make you so grateful for October.
It’s a wonderful world after all, isn’t it?
Happy October, and happy baking!
- 2 Cups oat flour (homemade from rolled oats – see directions)
- ¾ teaspoon salt
- 1 heaping Tablespoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger powder
- 1/8 teaspoon nutmeg
- Pinch cayenne (optional)
- 1 cup almond milk (room temperature, or slightly warm)
- 3 teaspoon ground flax seeds (or substitute with chia seeds)
- 1 teaspoon vanilla extract
- 1 ½ Cups canned unsweetened pumpkin puree
- 1/3 Cup coconut oil, melted
- 3/4 teaspoon apple cider vinegar (OR orange juice/ lemon juice)
- 1/2 Cup maple syrup (or agave syrup; OR 1/2 cup sugar)*
- 1 Tablespoon brown sugar
- 1/4 teaspoon fresh orange zest (lemon zest works too)
- Topping: sprinkle of brown sugar + oats + orange zest
- Preheat the oven to 415˚ F and lightly grease a loaf pan with coconut oil or coconut spray.
- Blend the whole rolled oats in a food processor until you have two cups of fine powder oat flower.
- Combine the oat flour, salt, baking powder, and spices in a large bowl; mix well.
- Microwave the wet ingredients until they are warm, or at least room temperature. (If any of the ingredients are cold, the coconut oil will solidify).
- Combine the wet ingredients in a separate large bowl and beat with a beater for a two minutes. (This will help activate the flax seeds as an egg replacer).
- Fold the wet ingredients into the dry ingredients, and stir until completely mixed.
- Pour the batter into the pan and sprinkle with brown sugar, oats, and orange zest.
- Bake for 20 minutes at 415˚ and then reduce the heat to 395˚ and bake for an additional 25 minutes. About 40-50 minutes total should be enough.
- Allow the bread to cool in the pan for 30 minutes, and then remove, slice, and enjoy! (Notes: The dense pumpkin texture will firm up as it cools and the oats continue to absorb the moisture).
Notes and Tips!:
- Yield: 1 standard loaf
- Note, I made this bread for a bake sale, which meant instead of making one large loaf I made several small loaves. Thus, the pictures portray a smaller loaf, but the notes are for a regular large loaf.
- Using the maple syrup adds a nice flavor, however is not overwhelmingly sweet. If you want a sweeter bread, add a few extra tablespoons of brown sugar!
- This bread recipe creates a moist dense pumpkin bread. For a lighter, fluffier bread, use half homemade oat flour and half basic store bought wheat flour (or a gluten free alternative).
- Source: Lunch Box Bunch
- If you like this recipe, check out these other recipes from ‘a rented kitchen’! Click on the recipes below for more info!