After baking 3-4 'tester' loaves (and demolishing all of them), I am so excited to share this successful pumpkin bread recipe! It’s gluten free, vegan, and oil free, with a lot of options to get crazy (pecans, chocolate chips, pumpkin seeds- ya feel me). Most importantly though? This loaf is MOIST. It’s not too sweet as well, so it can be enjoyed for breakfast like this with nut butter and coconut yogurt. Makes 8-10 deliciously spiced slices.
• 1 ¾ cup gluten-free flour blend (I use ½ cup oat flour, ½ cup sorghum flour, ½ cup brown rice flour, and ¼ cup tapioca starch)
• ½ cup + 2 tablespoons coconut sugar (I omit the 2 tablespoons, but if you want a sweeter loaf, add 'em in!)
• 1 ½ teaspoons baking soda
• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom (optional!)
• 1 cup pumpkin puree
• 2 tablespoons maple syrup
• ¼ cup almond milk, unsweetened
• ¼ cup applesauce, unsweetened
• 1 teaspoon vanilla extract
• 2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons warm water)
• 1 tablespoon lemon juice
• ½ cup dairy-free chocolate chips
• ⅓ cup chopped pecans or walnuts
• ⅓ cup pumpkin seeds (pepitas)
• ANY nut butter - cashew, almond, etc!
1. Preheat the oven to 350 degrees F. Spray/lightly coat a loaf pan with coconut oil (or parchment paper for 100% oil free option) and set aside.
2. In a large bowl, add all dry ingredients and stir until evenly mixed. In a smaller bowl, add wet ingredients (pumpkin puree, applesauce, lemon juice, vanilla extract, almond milk, etc). Pour wet ingredients into dry and stir well. Make sure there are no clumps of dry flour! At this point you can fold in fillings such as chocolate chips or nuts, if using.
3. Pour pumpkin batter into loaf pan, then make a tent-like cover with aluminum foil, and bake in the oven for about an hour. At the 50-55 minute mark, check to see if bread is ready by inserting a toothpick. If it comes out clean, the bread is ready! If it's a little bit sticky, continue baking for about 10 more minutes. The aluminum foil trick REALLY helps the bread cook evenly and allows it to retain more moisture.
4. Take pumpkin bread out of oven and let cool for 20-30 minutes before slicing. In the meantime, sprinkle some coconut sugar and cinnamon on top, maybe throw in some pumpkin seeds, and enjoy!