Pumpkin spice and everything nice, that's what we love about fall, right? Yes, my second favorite season of the year is in full swing. PSLs have been in Starbucks for two months. Leaves are falling. Pumpkins are showing up on doorsteps. So, it seemed fitting to make some pumpkin bread. This double loaf recipe is both gluten free and vegan, but what it's lacking in wheat and eggs, it makes up for in flavor. Moist and moderately dense, this bread strikes that right balance between sugar and spice. You could easily freeze one loaf, or simply watch the slices disappear in 48 hours as they did in my house.
Here's the recipe.
Pumpkin Bread
Ingredients*
2 cups pumpkin puree (not pumpkin pie mix--that's a different thing)
1/2 cup melted coconut oil
1/2 cup + 4 tablespoons maple syrup
2 flax eggs (2 tablespoons ground flax + 3 tablespoons water, whisked together and set for 5 minutes)
1 1/2 teaspoons pure vanilla extract
1/2 cup sugar
3 cups gluten free flour (scant)
1 cup almond meal
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
Method
Preheat the oven to 350 degrees. Line two loaf pans with parchment paper and set aside.
Whisk the wet ingredients, plus the sugar together in a large bowl. Then, add the dry ingredients and stir until well incorporated. The batter will look drier than you may be used to when making loaf breads, but don't be alarmed. It will turn out!
Divide the batter between the two pans and bake at 350 degrees for 50 minutes. A toothpick should come out dry when inserted into the center of the loaves.
Remove from oven and allow to cool on a cooling rack for 2-3 hours. Then, lift out and remove the parchment paper. Slice and enjoy.
Store in an air-tight container at room temperature for up to 5 days. To freeze, wrap in fresh parchment paper and store in a freezer bag. Thaw at room temperature for about a half hour and then microwave at 20 second increments until slightly warm.
*When I make this the next time, I might add some finely chopped pecans or even some dark chocolate chips for flavor variety. You could even separate the batter into two bowls and add different toppings/mix-ins to each loaf. Pumpkin seeds would also be a good addition as a topping.
This recipe was adapted from one found at Beaming Baker.
Here's the recipe.
Pumpkin Bread
Ingredients*
2 cups pumpkin puree (not pumpkin pie mix--that's a different thing)
1/2 cup melted coconut oil
1/2 cup + 4 tablespoons maple syrup
2 flax eggs (2 tablespoons ground flax + 3 tablespoons water, whisked together and set for 5 minutes)
1 1/2 teaspoons pure vanilla extract
1/2 cup sugar
3 cups gluten free flour (scant)
1 cup almond meal
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
Method
Preheat the oven to 350 degrees. Line two loaf pans with parchment paper and set aside.
Whisk the wet ingredients, plus the sugar together in a large bowl. Then, add the dry ingredients and stir until well incorporated. The batter will look drier than you may be used to when making loaf breads, but don't be alarmed. It will turn out!
Divide the batter between the two pans and bake at 350 degrees for 50 minutes. A toothpick should come out dry when inserted into the center of the loaves.
Remove from oven and allow to cool on a cooling rack for 2-3 hours. Then, lift out and remove the parchment paper. Slice and enjoy.
Store in an air-tight container at room temperature for up to 5 days. To freeze, wrap in fresh parchment paper and store in a freezer bag. Thaw at room temperature for about a half hour and then microwave at 20 second increments until slightly warm.
*When I make this the next time, I might add some finely chopped pecans or even some dark chocolate chips for flavor variety. You could even separate the batter into two bowls and add different toppings/mix-ins to each loaf. Pumpkin seeds would also be a good addition as a topping.
This recipe was adapted from one found at Beaming Baker.
