Pumpkin bread may be an annual fall favorite, but this recipe is unlike any other. Not only is it vegan and gluten-free, but it incorporates an extra-special ingredient: dairy-free frozen dessert. Plus, it features flax seed and pumpkin puree so you won’t feel so guilty going back for seconds. Get the recipe below, brought to you by Evite in partnership with So Delicious® Dairy Free.
- 6 tablespoons warm water
- 4 tablespoons ground flax seed
- 1 cup pumpkin puree
- 1/2 cup melted So Delicious® Dairy Free Cashewmilk Frozen Dessert in Creamy Cashew
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1/4 cup vegetable or grapeseed oil
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
In a large mixing bowl, combine the warm water and flax seed. Set aside.
Preheat oven to 350 degrees and arrange the oven rack to the middle.
Prepare loaf pan by lightly greasing or lining with parchment paper.
Add pumpkin, melted So Delicious® Dairy Free Cashewmilk Frozen Dessert, brown sugar, white sugar, oil and vanilla to flax mixture. Whisk to combine.
Next, add gluten free all-purpose flour, baking powder, salt, and pumpkin pie spice and whisk until combined.
Scoop into loaf pan and bake for 40-45 minutes or until deep golden brown. Tip: To check if the bread is ready, insert a toothpick into the center. If it comes out clean, it’s ready to take out of the oven.
Remove from oven and let set in pan for at least 20 minutes, then gently transfer to a plate to cool. Let cool completely before slicing.
Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh.
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