Vegan Gluten-Free Pumpkin Loaf

The most successful gluten-free and vegan quick bread I've ever managed.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1⁄2 cup applesauce
• 3⁄4 cup pumpkin puree
• 1  banana, mashed
• 1⁄4 cup coconut oil
• 1⁄4 cup maple syrup
• 1⁄2 cup water
• 1 1⁄4 cups  gluten-free flour, blend
• 1  cup  gluten free rolled oats
• 1⁄2 cup  quinoa flour
• 2⁄3 cup  coconut sugar
• 1⁄2 teaspoon sea salt
• 2  teaspoons baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves

Directions

1. Preheat the oven to 375 °F.
2. Mix together all the wet ingredients till there are no lumps.
3. In a seperate bowl, mix together all the dry ingredients.
4. Slowly pour the dry ingredients into the wet while mixing. Continue mixing until fully combined, without lumps.
5. Pour the batter into a loaf pan.
6. Bake for 45 - 55 minutes or until a toothpick comes out clean. (A sticky sheen on the toothpick is fine as long as there are no wet crumbs).
7. Place the pan on a cooling rack for 1-2 hours or until completely cool.
8. Run a spatula along the edge of the pan until the loaf comes free.
9. Cut, serve, and enjoy!