I’m afraid I have failed you all miserably. Here it is October 21st and this is the first pumpkin recipe I’ve shared. What kind of food blogger am I?!
Before you hit the unsubscribe button and surf the web for other, more seasonally correct food blogs, let me just inform you that there’s more on the way. I promise! And this easy pumpkin bread itself is definitely worth sticking around for. Dense, moist, nutty, and fragrant with spices, it’s the perfect loaf for snacking, for breakfast, and for drizzling with agave or honey.
We’ve been busy bees lately and that’s going to be my excuse for the lack of pumpkin around here. And yes, I know everyone is busy all the time, so it’s a pretty weak excuse.
Last week we celebrated my dad’s 50th [!!!] birthday with a big surprise party. And I think, somehow, we actually pulled off the surprise. His best friend flew in from California and another one of his buddies drove up from Tennessee. The night was a special one, with lots of love and memories and happiness, and well worth the sneaky efforts that made it all come together.
Clark and I were the elves all week – rushing around to pick things up and decorating and keeping secrets. With all of those errands and Clark working on a big order of cutting boards for a cafe in Massachusetts, our resources were tapped.
After the surprise was out of the bag and we had slept the party off, we were rewarded with a much needed brunch at 18 on the Square the next morning. I don’t know if any meal has ever hit the spot more than that one. I died and went to bloody-mary-french-toast-heaven.
We eventually got back into the swing of “normal” this week and got back into the kitchen for some much needed oven time. Baking is where it’s at.
The kitchen starts to get warm and you want to open a window to let some cool air in, but that would let all of the good smells out. What do you when faced with a serious dilemma like this?! You eat pumpkin bread and sweat it out, that’s what.
Gluten Free Vegan Pumpkin Bread
Dense, moist, nutty, and fragrant with spices, this pumpkin bread is perfect for snacking, for breakfast, and for drizzling with agave or honey.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 2
- Category: Snack
- 1 cup gluten free flour mix [we like Wholesome Chow]
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup coconut sugar or regular sugar
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 2/3 cup organic canned pumpkin
- 1/4 cup vegannaise
- optional for topping: pecans, almonds, honey, agave
For flax eggs:
- 2 tablespoons ground flax seed
- 6 tablespoons of water
- Preheat oven to 350º and prepare small loaf pans by spraying with olive oil. We used two small pans, 5″ by 2 1/2″.
- In a small bowl, combine ground flax seed and water and mix together using a fork. Set aside while it sets up. It will become gelatinous and egg-like.
- In a large bowl, whisk together flour, baking soda, baking powder, sugar, salt, and pumpkin pie spice.
- Combine flax eggs, mayonnaise, and pumpkin in another bowl and mix well.
- Add wet mixture to dry mixture and stir together until well combined.
- Fill the loaf pans with the mixture and pop them into the oven. Bake 30 minutes or until you can insert a toothpick near the center and remove it cleanly.
- Serving Size: 2 slices
- Calories: 174
- Sugar: 8 grams
- Sodium: 200 grams
- Fat: 6 grams
- Carbohydrates: 22 grams
- Protein: 2 grams