This gluten-free pumpkin bread is simple to make with a moist and firm crumb that you’ll love. Required fields are marked *, Rate this recipe Bake in The preheated oven for 50 to 60 minutes until a long skewer (a long piece of uncooked spaghetti works great) inserted in the center comes out clean. We’ve already decided this is a new staple in our home. Learn how your comment data is processed. This vegan pumpkin bread is the perfect healthy snack to enjoy during the cooler fall months! Yes! I often like to use a meat thermometer here. Hi Felicia, Gluten Free Vegan Pumpkin Spice Bread jillymom There is nothing that says Fall is here more than Pumpkin Spice. From sweet recipes such as gluten-free pumpkin scones and gluten-free vegan pumpkin cheesecake, to savory recipes such as creamy pumpkin soup, and hearty pumpkin thyme risotto, there are just so many pumpkin recipes to experiment with! A vegan pumpkin bread is a dairy-free and egg-free moist bread made with pumpkin puree. If you don’t have all these flours on hand, simply use 2 1/4 cups of gluten-free all purpose flour blend. The flavors of pumpkin puree, cinnamon and nutmeg take me right back to fall in D.C., and the toasted pumpkin seeds add a rich contrast in flavor and texture. Necessary cookies are absolutely essential for the website to function properly. Especially during fall and pumpkin season, when fresh pumpkins are plentiful, it’s really very simple to make your own! Your email address will not be published. Hey there plant based foodies! This modified recipe is so refreshing and educational in all respects. Are you also obsessed with pumpkin recipes during the fall months? Allow the pumpkin bread to cool for at least 10 to 15 minutes before removing it from the loaf pan, and then let it cool for at least 30 minutes on a cooling rack before slicing. First, grab a large mixing bowl and mix together the wet ingredients: canned pumpkin puree… Required fields are marked *. This moist bread is great for breakfast or dessert, lathered with a healthy layer of nut butter. Pumpkin Pie Spice – Depending on the type of pumpkin pie spice you have, you may wish to either add more, or add in some cinnamon. Required fields are marked *. The flavors of pumpkin, cinnamon and nutmeg are synonymous with fall, and the pumpkin seeds give a savory, crunchy contrast. Lovely recipe, perfect flavours, thank you again. Pour into a parchment lined bread pan or silicone bread pan and smooth the top. Your email address will not be published. Depending on the type of pumpkin pie spice you have, you may wish to either add more, or add in some cinnamon. Pan Size Determines Bread Height: I usually prefer to use a 9″ x 4″ loaf pan before it results in a higher loaf. I also love to wrap and freeze individual slices for quick pumpkin bread portions. Line an 8-inch loaf pan with parchment paper or greased foil. No-bake fruit pizza vegan + gluten free ». Pour the batter into a lined loaf pan. In a large bowl, combine the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, cinnamon, nutmeg and salt, and mix well. Reduce the oven temperature to 350 degrees and bake for an additional 45-55 minutes, or until the top is golden and the bread feels firm. Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter. Yep, going forward I’m planning to add a photo the ingredients with the names of the ingredients so it is more helpful and easier to understand what ingredients are required! Simply wrap it in freezer-safe plastic wrap and it will keep for up to 3 months in the freezer. If so, how would I adjust the baking time? Step 4: Fold in the chocolate and 2 tablespoons of pumpkin seeds. Bake the batter for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean. This vegan pumpkin bread is not only a healthy gluten free snack that is packed with fibre, but it has all the yummy goodness of pumpkin and pumpkin spice flavour. Actually, all you need are a few simple pantry ingredients: It is recommended to store vegan pumpkin bread in the fridge. I experimented with cooking for the first time for the first time back then, and I’ve got to say that pumpkin has its charm. Marketing Permissions: Abbey’s Kitchen Inc. will use the information you provide on this form to be in touch with you and to provide updates and marketing. Sprinkle the top with the remaining pumpkin seeds. P.S. And there shouldn’t be any need to adjust the ratio’s but you may need to experiment there and see how it turns out. Add this mixture to the dry ingredients and mix well. Let the batter sit for a few minutes which will help the flaxseed absorb some of the liquid. Please read my, « Mushroom, Pumpkin & Rosemary Mini-Burgers {vegan, grainfree}, Healthy Pecan Pie Bites {4-ingredients, vegan} ». Spread batter in prepared pan; if using, sprinkle top with. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. Jump to Recipe. Welcome to the Conscious Plant Based Kitchen, we are happy to meet you here! There’s nothing complicated, and it always results in a beautiful gluten-free loaf that’s egg-free, dairy-free, and vegan too! When you’re ready to eat, simply thaw and enjoy. I really loved the pictures of all the different types of ingredients that can be used in your recipe – I find this especially useful when I can see how the ingredients (listed in the recipe) look like when the name sounds unfamiliar to me. Gluten-Free Vegan Pumpkin Bread is incredibly delicious eaten alone, but you can add some chopped nuts, raisins, cranberries, dried figs or other dried fruits, and chocolate chips (I use … I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. Use a meat thermometer to check the doneness of the pumpkin bread, aim for a center temperature of 195-205 degrees Fahrenheit.

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