Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Pumpkin Bread [Vegan/Gluten Free]

by Chelsea @ Make Real Food on October 12, 2013, one comment

One of the first fall traditions Nathan and I began was making pumpkin bread.  We would make a triple batch, bake it in small loafs, and pass it out to everyone.

Last year was the first year I didn’t feel comfortable making our original recipe (which contained 6 cups of dry sugar), and so I skirted around it – I made whole wheat pumpkin muffins a few times (we weren’t gluten free yet), and some other treats, but not as ‘all out’ as we normally do.

This year, I’ve been wanting pumpkin bread since sometime in September, so I knew I had to come up with an alternative.  I tried 3 other, disastrous,  attempts before this one, but I’m glad I stuck with it, because this one is totally worth it.

Pumpkin Bread [Vegan/Gluten Free]

Let’s Make It!

Pumpkin Bread [Vegan/Gluten Free]

Adapted from a recipe on 100 Days of Real Food

Click Here for a Printable Version

Yields one loaf, or about 10 – 12 muffins

Ingredients:

  • 1 + 1/2 cup gluten free flour blend (or blend of choice)
  • 1 + 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 flax eggs (or 2 real eggs if not vegan) (2 tablespoons of flax meal mixed with 6 tablespoons warm water, let stand for 5 minutes)
  • 1/2 a cup coconut oil (or oil of choice), melted
  • 1/2 cup of honey, maple syrup, or date paste* (I used date paste, see note below)
  • 1/2 teaspoon vanilla
  • 1 + 1/2 teaspoon apple cider vinegar
  • 1 cup pumpkin puree
  • 1/2 cup chopped nuts (optional)

*Date Paste – place 20 dates in a bowl and cover with warm water for at least 20 minutes.  Drain.  Add to food processor with 1 tablespoon of water.  Blend until jelly consistency.  This should make right at 1/2 a cup.

  1. Preheat the oven to 350 degrees
  2. In a large mixing bowl, mix together flour blend, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt (all of the dry ingredients)
  3. Make a hole in the center of the dry ingredients and add the eggs (flax or real), coconut oil, honey (or maple syrup, or date paste), vanilla and apple cider vinegar.  Mix thoroughly, but do not over mix.
  4. Add the pumpkin and nuts (optional), folding the mixture together
  5. Prepare either a loaf pan or muffin tins with grease of choice, and pour in the batter
  6. Bake for 30 – 40 minutes for a loaf, or 18 – 22 minutes for muffins.  When done a knife should come out cleanly when stuck in the middle
  7. Let cool before cutting / eating.  Once cool store in an air tight container.

Pumpkin Bread [Vegan/Gluten Free]

I can’t wait to hear what you think! What is your fall tradition?

-Chelsea

I added this recipe to a Fall Recipe Roundup

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One thought on “Pumpkin Bread [Vegan/Gluten Free]

  1. Pingback: Page not found | Make them whole foods. Make them delicious. And make sure you feel great eating them.

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