Gluten Free Pumpkin Bread - Health & Nutrition Kildare

This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It’s great for breakfast, brunch, a snack or dessert!

60 g (1/4 cup) coconut oil
150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)
225 g (1 cup) pumpkin purée
1 teaspoon apple cider vinegar
8 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
4 teaspoons baking powder (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda (baking soda)
2 teaspoons mixed spice to taste (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
1/2 teaspoon ground ginger

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda, mixed spice and ground ginger
Mix well, adding a splash more milk if looking too dry
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
Scatter over pumpkin seeds to decorate, if desired
Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool on a wire rack before slicing
Keeps covered in the fridge for up to a few days – best reheated in the toaster

For a no added sugar/savoury version you can omit the maple syrup.