Fun recipe to bake for the fall! The buttercream frosting is my favorite part. I like to use Miyokos butter, and let it sit on the counter to room temperature. For the powdered sugar, you can use regular or Lakanto monk fruit if you want a lower sugar option. This recipe can be make 100% nut free by using coconut or flax milk instead of almond. (Tigernuts aren’t actually nuts!)
Gluten Free Pumpkin Bread with Vegan Vanilla Buttercream Frosting
Ingredients
- 1 cup oat flour
- 1 cup tigernut flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup maple syrup
- 1 cup pumpkin purée
- 1/3 cup coconut oil melted
- 2 tbs flaxseeds
- 1/2 tsp vanilla
- 1 cup almond milk
- 1 package unsalted vegan butter softened
- 2.5 cups powdered sugar
Instructions
Pumpkin bread
- Prep flax egg by mixing the flaxseeds with 1/3 cup water and refrigerate for 10 minutes
- Mix dry ingredients in a large bowl: flours, baking soda, salt, sugar and spices
- Mix wet ingredients in a separate bowl: syrup, pumpkin, coconut oil, flax egg, vanilla and almond milk
- Add wet ingredients to dry ingredients and mix until a smooth batter
- Spray a bread pan with coconut oil and spread the batter evenly
- Bake at 350 for 60 minutes
Buttercream icing
- Whisk softened butter and powdered sugar in a bowl, add 1/2 cup of sugar at a time
