Pumpkin Spice season wouldn’t be what it is without a Pumpkin Spice & Oat Loaf. What better to go with your Pumpkin Spice Chai Latte than Pumpkin Spice Oat & Loaf? This dish is not only hearty, filling, and spicy but also incredibly versatile and delicious. Indulge in the creamy richness of almond butter as a satisfying mid-day pick-me-up, or elevate your dessert game by combining it with molasses, vegan yogurt, and sweet, juicy peaches.
Pumpkin Spice & Oat Loaf [Vegan]
Ingredients You Need for Pumpkin Spice & Oat Loaf [Vegan]
- A simple mixture of ground flaxseed and water to create a vegan substitute for eggs in baking.
- 1/4 cup grapeseed oil
- 1/2 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 2/3 cup brown sugar packed
- 1/2 teaspoon sea salt
- 2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon agar powder
- 1 teaspoon pumpkin spice
- 1 cup rolled oats
- 1 1/2 cups of a gluten-free flour blend
How to Prepare Pumpkin Spice & Oat Loaf [Vegan]
- Preheat the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper for easy removal.
- In a spacious mixing bowl, prepare the flax eggs and blend them with pumpkin, rich maple syrup, and grapeseed oil until well combined.
- Adding brown sugar, baking soda, salt, cinnamon, and pumpkin spice to the mixture, followed by the incorporation of oats and flour, I ensure a thorough combination. If the mixture seems overly moist, consider adding an additional 1-2 tablespoons of flour to achieve the desired consistency. It should thick yet pourable.
- Bake the mixture in the prepared loaf pan at a moderate temperature for approximately 40 to 47 minutes, or until a toothpick or sharp knife inserted into the center emerges clean.
- After removing from oven, allow the dish to set undisturbed in its pan for a minimum of 10 minutes before slicing. Enjoy!
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