Treehugger has a nice looking recipe for gluten-free pumpkin quick bread, take a look!
There’s nothing like a quick bread straight from the oven to ring in autumn. As the weather cools and harvest slips from summer fruits to fall vegetables, it’s time to pull out the pie spices and start making some favorite comfort recipes.
One of the things I love most about quick breads is how easy it is to make them vegan. Vegan versions have all the moist fluffiness and sweet flavor of old-fashioned recipes, with a fraction of the fat and refined sugars. They are also really easy to make gluten-free without sacrificing flavor or texture.
This pumpkin bread is super moist and sweet with just a bit of spice. It tastes pretty much like pumpkin pie in bread form. This recipe would be great to make in muffin tins as well, with a little spiced vegan whipped cream on top!
- 1 c multi-flour gluten-free blend (I like Multi-Blend Flour from Authentic Foods)
- 3/4 c brown rice flour
- 1 c loosely packed brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/8 tsp cardamom
- 1 1/4 c pumpkin purée
- 1/4 c plus 3 Tbsp vegetable oil (or apple sauce for low-fat version)
- 3 Tbsp maple syrup (or honey, agave or similar natural sugar)
- 2 Tbsp water
- 3/4 c chopped walnuts, almonds and pecans
Preheat oven to 350°F. Grease and flour a loaf pan.
In a large bowl, mix together flours, sugar, soda, baking powder, salt, and all the spices.
Next, in a small bowl, stir together pumpkin, oil, syrup, and water.
Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter.
Fold in chopped nuts.
Pour the batter into the prepared loaf pan and place in the center rack of the oven.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10-15 minutes.
Using a butter knife or flat spatula, gently loosen the bread from the sides of the pan, and tip it out. Set the loaf on the wire rack to finish cooling.
Thanks to Treehugger and Jaymi Heimbuch for the recipe!