It’s November and by now you’re probably tired of pumpkin recipes.
Maybe you can squeeze in one more?
This is a simple pumpkin bread and it’s very allergen-friendly. There’s no gluten, no dairy, no soy, no eggs, no refined sugar, no hydrogenated oils.
So what does it have? Taste. Flavour. Chewiness. A little bit of orange zest, which gives it some extra zing.
I cut my bread into squares because gluten-free and vegan loaves tend to be quite short. But it would also work well sliced, as that would leave you room to slather it with jam or nut butter.
Vegan Pumpkin Bread
From Simply Sugar and Gluten-free
½ cup quinoa flour
½ cup brown rice flour
¼ cup tapioca flour
¼ cup water mixed with 2 tsp egg replacer
2 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
1/8 tsp ground cloves
½ tsp salt
½ tsp xanthan gum
¼ cup unsweetened pumpkin puree
½ cup coconut palm sugar
2 tbsp fresh squeezed orange juice
1 tsp orange zest
1 tsp vanilla extract
½ cup melted coconut oil
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch bread pan with coconut oil.
Combine the egg replacer and water. Stir in the pumpkin puree, coconut palm sugar, orange juice, orange zest, vanilla extract and melted coconut oil.
Whisk together the flours, baking powder, cinnamon, nutmeg, cloves, salt, and xanthan gum. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick.
Turn batter into prepared loaf pan and smooth the top with a spatula.
Bake for 45 – 55 minutes until a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan on a wire rack, then cut into squares or slices.