AuthorStacy SaundersCategoryBreadsDifficultyBeginnerMoist & flavorful pumpkin bread.
*Super easy way to make pumpkin puree with an instant pot from Saving Dollars and Sense
** Basic white mix- GF Blend from Petite Allergy Treats
Preheat oven to 350° F.
Whisk ground flaxseed meal and 1/3 c. water in a small bowl, then set aside.
In a large bowl combine the rest of Part 1 ingredients. When they are combined evenly, add the flax egg and stir well.
Cover the wet ingredients with all the ingredients from Part 2. Then stir until evenly combined. The batter will be thick.
Brush a bread loaf pan with extra light tasting olive oil. I use a bread loaf pan that is about 8 1/2 in x 4 1/2 in.
Scoop the batter into the pan, using a spatula to spread it evenly and smooth out the top of the loaf.
Bake for 45-50 min. It should be a golden dark brown on the top. Insert a toothpick in several places and if it comes out clean then it is done! Let it cool in the pan for 10-15 min, then put on a cooling rack. After about 30 it will be ready to slice (if you can wait that long haha).
It can be a bit crumbly when you cut it, so go slowly and hold on to the slice you are cutting. That seemed to help.
Slice the entire loaf, then freeze slices in a container with parchment paper in between each slice. Pull out a slice to thaw in the fridge, on the counter, in the toaster, or in the microwave if you're in a hurry.
Recipe adapted from: Vegan Pumpkin Bread- The Hidden Veggies
I know it's a little off season, but I've been craving a new kind of bread and I also happen to have a lot of frozen pureed pumpkin that needs to be used. So I made this!
Something about a big loaf of pumpkin or zucchini bread makes me feel like I'm not actually on any kind of a diet, and that is a great feeling. Rosie LOVED this bread and so did my husband. It's good plain, with butter (dairy free or ghee), or frosting if you want to make it a dessert 🙂
I hope you tolerate pumpkin and can enjoy this as much as we have!
p.s. I'm on the hunt for more ways to use pumpkin. If you have any suggestions, jot them in the comments, email me, or message me on instagram, I'd love to hear from you!
Ingredients
Directions
Preheat oven to 350° F.
Whisk ground flaxseed meal and 1/3 c. water in a small bowl, then set aside.
In a large bowl combine the rest of Part 1 ingredients. When they are combined evenly, add the flax egg and stir well.
Cover the wet ingredients with all the ingredients from Part 2. Then stir until evenly combined. The batter will be thick.
Brush a bread loaf pan with extra light tasting olive oil. I use a bread loaf pan that is about 8 1/2 in x 4 1/2 in.
Scoop the batter into the pan, using a spatula to spread it evenly and smooth out the top of the loaf.
Bake for 45-50 min. It should be a golden dark brown on the top. Insert a toothpick in several places and if it comes out clean then it is done! Let it cool in the pan for 10-15 min, then put on a cooling rack. After about 30 it will be ready to slice (if you can wait that long haha).
It can be a bit crumbly when you cut it, so go slowly and hold on to the slice you are cutting. That seemed to help.
Slice the entire loaf, then freeze slices in a container with parchment paper in between each slice. Pull out a slice to thaw in the fridge, on the counter, in the toaster, or in the microwave if you're in a hurry.
This was amazing! My house smells like Fall! It is a little crumbly but still moist. So yummy!
I subbed ground chia seeds for flax and cornstarch for xanthan.
Am wondering about pumpkin. Most lists have it as high histamine. Is it one of those trial and see items?
Figuring out what is high & low histamine can be tricky because there are so many different lists. Personally we’ve had a lot of success with the SIGHI list, so that’s what I use for this blog.
So yes, pumpkin is another one of those trial and see items. Wishing you luck if you test it out!
Have you used Oats in place of GF flour?
No I haven’t! Let me know how it works if you try it 🙂
Made this again today. Oh my goodness sooo good. Used an egg today and used a ground natural sweetener for the regular sugar. Still amazing!
I love hearing about the substitutions you used! Thanks for sharing 🙂
This looks really delicious! Is there anything else that can be used instead of Xantham gum? It can wreck your microbiome. There’s an excellent book called ‘Ultra Processed People’ that talks about this. Any of the vegetable gums are bad news. Would tapioca starch do the same thing?
Tapioca starch is a common substitute for xanthan gum. If you try it out please let us know how it goes!
Thanks for letting me know, I will do! 🙂