Sunday, November 3, 2013

Gluten-Free Vegan Pumpkin Loaf


Pumpkin-infused baked goods are a must in the fall. You shouldn't miss out on them because you're eating gluten-free. This lightly spiced and delicious vegan pumpkin loaf won't give away its gluten-free status. It is as moist and satisfying as any loaf should be. It's also free of eggs and dairy!

Plus you get a tasty treat that feels decadent but comes with all the health benefits of pumpkin. Not only are pumpkin muffins and loaves delicious and warming on a cool day, but pumpkin is rich in Vitamin A, dietary fibre and potassium. It's also a good source of Vitamin E and iron. So load up on your favourite pumpkin treats this season.


Add walnuts or pecans to this loaf for added protein. My kids don't like baked goods with nuts in them, which means more pumpkin loaf for me. This loaf has been my breakfast, served with tea, for three days now.

Stock your pantry with pumpkin puree for the season, because you'll want to whip together this vegan pumpkin loaf regularly. It's simple to make and has wholesome, natural ingredients. I suggest using an electric mixer to make this loaf come together even quicker.

Give it a try, my gluten-free and vegan friends, and let me know what you think!

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Gluten-Free Vegan Pumpkin Loaf



by Joann MacDonald
Cook Time: 60 minutes
Keywords: gluten-free vegan loaf

Ingredients (1 large loaf)
  • 2 cups all purpose gluten-free baking flour
  • 3/4 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 2 Tbsp ground flax seeds
  • 1 tsp salt
  • 1 15-oz can pumpkin puree
  • 1/2 cup grapeseed oil
  • 1/2 cup soy milk or other non-dairy milk
  • 1 cup cane sugar
  • 1/2 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup chopped pecans or walnuts
Instructions

Preheat the oven to 350°F. Lightly oil a large loaf pan and dust with gluten-free flour.

In a large bowl, mix together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, allspice, flax and salt.

In another large bowl, beat together the pumpkin, oil and soy milk with an electric mixer. Add the two sugars and vanilla and beat until well mixed. Stir in the pecans or walnuts.

Add the flour mixture to the wet ingredients. Stir until well mixed.

Pour the batter into the loaf pan. Bake for about 60 minutes until a knife inserted in the centre comes out clean. Cool completely before cutting.

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8 comments:

  1. This looks delicious! Going to have to add it to my list of things to try.
    Thanks for sharing.

    Pia
    pjmscloset.blogspot.ca

    ReplyDelete
  2. Yum, that looks tasty! Still haven't ventured into vegan baking but there is a vegan boy in W's preschool class so perhaps for his birthday at the end of the month :)

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    Replies
    1. It's a pretty easy transition - egg replacer and soy milk is about all you need! :)

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  3. Oh yum & yay!! Pumpkin bread I can eat!! Thank you for being so clever in the kitchen!

    ReplyDelete
    Replies
    1. I thought of you when I was making it. Too bad you aren't close by to sample my recipe tests! :)

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  4. I see you've linked up this great looking recipe at the Melt in Your Mouth Monday link party. I'd love for you to come share it on my new link party - Required Ingredient Recipe Link Party - that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.

    I hope you'll stop by and share!

    http://futureexpat.com/2013/11/required-ingredient-pumpkin/

    ReplyDelete


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