1-Bowl Pumpkin Bread (V + GF)

Name: 1 Mangkuk Roti Labu (V + GF)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 1 ½ Tbsp flaxseed meal ((to make flax eggs)); 4 Tbsp water ((to make flax eggs)); 1/4 cup olive oil; 1/4 cup maple syrup ((or honey if not vegan)); 3/4 cup pumpkin puree; 2 Tbsp mashed ripe banana ((primarily for binding)); 2/3 cup packed brown sugar ((plus more to taste)); 1/2 tsp sea salt; 2 tsp baking soda; 1/2 tsp ground cinnamon; 1 tsp pumpkin pie spice ((plus more to taste)); 1/2 cup water; 1 heaping cup gluten-free rolled oats; 1/2 heaping cup almond meal ((ground from raw almonds)); 1 1/4 cup gluten-free flour blend*; 3 Tbsp raw pepitas ((I mixed in a couple pecans))

1-Bowl Vegan Gluten-Free Pumpkin Bread that's moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking, and fall gatherings.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

10 servings

1 ½ Tbsp flaxseed meal ((to make flax eggs))
4 Tbsp water ((to make flax eggs))
1/4 cup olive oil
1/4 cup maple syrup ((or honey if not vegan))
3/4 cup pumpkin puree
2 Tbsp mashed ripe banana ((primarily for binding))
2/3 cup packed brown sugar ((plus more to taste))
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice ((plus more to taste))
1/2 cup water
1 heaping cup gluten-free rolled oats
1/2 heaping cup almond meal ((ground from raw almonds))
1 1/4 cup gluten-free flour blend*
3 Tbsp raw pepitas ((I mixed in a couple pecans))

Steps

Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
Prepare loaf pan by lightly greasing or lining with parchment paper.
To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
Add water and whisk again.
Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
Scoop into loaf pan and top with raw pepitas (and/or pecans).
Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
Also, slice gently, as it’s rather tender.
Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

Nutrition Facts (per serving)

Macronutrients

Calories23512% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.700

Per Serving Rp 470/serving

🏠 Save ~Rp 9.400 compared to buying!

📋 Price Breakdown (19% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
flaxseed meal	1.5 tbsp	-	-
water	4 tbsp	-	-
olive oil	0.25 cup	-	-
maple syrup	0.25 cup	-	-
pumpkin puree	0.75 cup	-	-
mashed ripe banana	2 tbsp	Rp 40.000/kg	Rp 1.200
packed brown sugar	0.6666666666666666 cup	-	-
sea salt	0.5 tsp	-	-
baking soda	2 tsp	Rp 8.000/100g	Rp 800
ground cinnamon	0.5 tsp	-	-
pumpkin pie spice	1 tsp	-	-
water	0.5 cup	-	-
heaping cup gluten-free rolled oats	1	-	-
heaping cup almond meal	0.5	-	-
gluten-free flour blend*	0.25 cup	-	-
raw pepitas	3 tbsp	Rp 60.000/kg	Rp 2.700