Vegan Pumpkin Bread (Gluten-free and Oil-free!)

Step 1

Preheat an oven to 350°F (177°C) 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.

Step 2

Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed.

Step 3

In a separate large bowl, combine the pumpkin, syrup, almond butter and 1/4 cup aquafaba and 1/4 cup water. Whisk well. You don't want any chunks of almond butter in the batter.

Step 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.

Step 5

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.

Step 6

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.

Step 7

Bake for 45-55 minutes (see next step for muffins) until a toothpick comes out clean. It's 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.

Step 8

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.

Step 9

To make as muffins (SO good!), 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. 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. Cool 20-30 minutes before eating.

Step 10

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. Store the loaf/muffins at room temperature. I like to rewarm leftovers just slightly and then drizzle some glaze on.