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Gluten Free Pumpkin Bread with Vegan Vanilla Buttercream Frosting

Print Recipe
Course Sweets
Prep Time 1 hr
Cook Time 1 hr
Servings 12 servings

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