Vegan & Gluten-Free Pumpkin Bread

We recently discovered a gluten-free pumpkin bread mix in the bulk section of our grocery store and decided to give it a try! As you read in the 10 Sustainable Tips for Grocery Shopping Trips post, buying from the bulk section is an easy way to reduce your plastic use and also save money. Instead of buying a whole package of pumpkin bread, pancake, or brownie mix, you can buy the exact amount that you need for a recipe and bring your own container to fill it with! This also works for spices, seasonings, and baking ingredients that you may only need ~1 tsp of.

We made our pumpkin bread gluten-free & vegan, but feel free to swap out our suggestions for your favorites!

Ingredients

1 3/4 cup gluten-free pumpkin bread mix

1 tsp baking powder (if making a vegan version)

1 cup pumpkin puree (or pumpkin pie filling...this will already have sugar & spices incorporated)

1/3 cup plant-based milk (we used unsweetened Ripple)

1/4 cup oil (we used avocado oil)

1/3 cup sugar (we used brown sugar)

1/2 tsp vanilla

1 egg substitute (see step 1):

• 1/4 cup water

• 1 tbsp chia seeds (ground flax seeds work as well, or you can purchase a pre-made egg substitute)

**Optional add-ins...we thought these added a little more flavor when using only pumpkin puree**

• Nutmeg, cinnamon, and allspice to taste...start with 1 tsp and adjust to your liking

• Chocolate chips and/or nuts are also a super yummy addition!

Instructions

1. Preheat oven to 350 F.

2. Combine water and chia seeds to make egg substitute. Let sit for 15 minutes.

3. Combine egg substitute and all other ingredients into one large mixing bowl and stir until smooth...no mixer necessary!

4. Pour into a greased bread loaf tin.

5. Bake for 50 minutes.

6. Serve warm & fresh out of the oven! (we used Melt Organics vegan butter to spread on top and it was sooo delicious!)

Happy baking!