Pumpkin Bread

Oct 3, 2017 | Daily Blogs | 0 comments

🍂 This Pumpkin🎃🍞 Bread is perfect for Pumpkin season an is dairy free🥛 , gluten free🌾, and nut free🥜 .

Ingredients
Vegetarian, Gluten free, Dairy free, Nut free
∙ Makes 1 loaf Produce
  • 1 cup 100% pure pumpkin puree, pure
Refrigerated
  • 1 Flax egg
Condiments
  • 3/8 cup Maple syrup, pure
Baking & Spices
  • 1/2 cup Almond meal or Cassava flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 3/8 cup Coconut sugar
  • 2 cups Gluten free oat flour
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
Oils & Vinegars
  • 1/4 cup Coconut oil
    Instructions
    Mediavine
    1. Preheat the oven to 350°F. Line an 8.5×4.5 or 9×5 inch loaf pan with parchment paper or greased foil. Set aside.
    2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
    3. In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain.
    4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
    5. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
     
    Notes
    – *Bake time for each loaf: In an 8.5×4.5 inch loaf pan, mine took about 60 minutes. In a 9×5 inch loaf pan, mine took about 55 minutes.
    – Adapted from my Chocolate Banana Nut Bread (Vegan, Gluten Free, Dairy Free).
    – Storage notes: Cool completely, then store in an airtight container for up to 1 week.
    – This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 20-second increments until warm.

https://beamingbaker.com/one-bowl-gluten-free-vegan-pumpkin-bread-v-gf-df/

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