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Vegan Gluten-free Caramel Pumpkin Bread

This Vegan Gluten-free Caramel Pumpkin Bread is so delicious and topped with a crispy, sweet coating and caramel spice glaze that makes it addictive. This can also be made into muffins.

Course Dessert
Cuisine American
Keyword vegan gluten-free caramel pumpkin bread, vegan pumpkin bread, gluten-free vegan pumpkin bread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 loaf or 12 muffins
Author Brandi Doming

Ingredients

  • 1 cup + 2 tablespoons (144g) white sorghum flour
  • 3/4 cup (96g) fine oat flour
  • 1 tablespoon (15g) baking powder
  • 1 1/2 tablespoons (11g) pumpkin pie spice (store-bought or my DIY blend)
  • 1/2 teaspoon salt
  • 1 cup (240g) pumpkin puree
  • 3/4 cup + 2 tablespoons (280g) pure maple syrup
  • 1/4 cup (64g) super creamy roasted almond butter (not stiff or too thick, for nut-free, use sunbutter if you don't mind a slight sunbutter taste)
  • 1/4 cup (60g) aquafaba (liquid from a can of chickpeas)
  • 1/4 cup (60g) water

CARAMEL GLAZE (You'll probably want to double this, it's so good!)

  • 2 tablespoons (32g) creamy roasted almond butter, see note below how to make this easily (for nut-free, use sunbutter)
  • 2 tablespoons (40g) maple syrup
  • 2 teaspoons pumpkin pie spice
  • pinch sea salt
  • water if needed to thin

NOTE

  • To make different versions of this loaf, add in any of your favorite ingredients. I also baked one with chocolate chips and it was to die for. Raisins or cranberries or even nuts would be nice too.

NOTE

  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
  • I use this scale.

Instructions

  1. Preheat an oven to 350 degrees and spray a 9x5 ceramic or glass loaf pan with nonstick flour spray, or grease and flour. OR, this will make 12 fabulous fluffy tall muffins.
  2. Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed. Make sure to break up any lumps.
  3. In a separate large bowl, combine the pumpkin, syrup, almond butter and 1/4 cup aquafaba and 1/4 cup water. Stir well. If your almond butter is really thick, slightly warm it up so it is completely smooth and pourable when measuring and it blends well. Use an immersion blender or beater to blend so it is completely smooth. I used my hand immersion blender. You don't want any chunks of almond butter in the batter.
  4. Slowly add in the dry ingredients into the wet ingredients and whisk until completely smooth and no lumps remain. The batter should be smooth and fairly thick. Pour the batter into the prepared pan (or 12 muffin liners) and smooth out the top with the back of a spoon. Take your pan and rock it back and forth a few times, so the batter settles and flattens out.
  5. Mix together the caramel ingredients with a fork until smooth. Using only about a heaping tablespoon, drop little dollops over the top of the batter. The more you add, the crispier it will be. Drag with the tip of a knife to create swirls. When it bakes, it will spread some and form a nice, sugary crust on top. Save the remaining glaze to drizzle over the baked loaf later.
  6. Bake for 45-55 minutes (see next step for muffins) until a toothpick comes out clean, ok if there are a few dry crumbs, but it shouldn't be wet batter. The top should be firm and shiny and slightly springy. Let cool in the pan for at least 30 minutes before removing, as it will be firming up a lot and still cooking as it cools. Flip the loaf over on a cooling rack to cool completely. Use a very sharp knife to gently slice into several slices.
  7. If making them as muffins (SO good!), then divide the batter between 12 muffin liners, the batter will be filled high. Smooth out the tops with the back of a spoon. Drop a dollop of the glaze on each one and just slightly swirl it around the top with a toothpick. It will form a nice crust on top as it cooks. Bake for 20-25 minutes or until a toothpick comes out clean. Mine were done at about 23 minutes. The tops will not spring back because of the caramel crust but it should be fairly firm. Let them cool AT LEAST 20 minutes, as they are too moist to eat right away and still cook as they are cooling off.
  8. Drizzle remaining glaze over the top of individual slices when you are ready to eat. If you want the glaze thinner, add a tiny amount of water. I stored the extra glaze at room temperature. It's important to wrap the loaf/muffins tightly in plastic wrap to keep them moist. Store at room temperature. I like to rewarm my slice slightly and then drizzle some glaze on.

Recipe Notes

Nutrition based on a loaf with 9 slices, 1 slice is: 265 calories, 6.1 g fat, 46.7 carbs, 6.3 g protein, 23.6 g sugar

Nutrition based on 12 muffins, 1 muffin is: 198.7 calories, 4.6 g fat, 35 carbs, 4.7 g protein, 17.7 g sugar