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 loaf won't give away its gluten-free status. It is as moist and satisfying as any loaf should be.
Plus it comes with the 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.
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.
Give it a try my gluten-free friends and let me know what you think!
Gluten-Free Vegan Pumpkin Loaf
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
- 1 cup cane sugar
- 1/2 cup packed brown sugar
- 2 tsp vanilla extract
- 1/4 cup chopped pecans or walnuts
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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