gluten free / vegan pumpkin spice bread
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| Serves | 8-12 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Bread, Snack |
| Misc | Freezable, Pre-preparable |
Ingredients
- 3/4 c. granulated sugar
- 1/2 c. vegetable oil
- 2 Tbs. flax meal + 6 Tbs. hot water
- 1 c. canned pumpkin ((or mashed, cooked pumpkin))
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 c. brown rice flour
- 2/3 c. sorghum flour
- 1/3 c. tapioca starch
- 3/4 tsp. each: cinnamon & ground ginger
- 1/8 tsp. each: nutmeg, allspice, cloves
- 1 tsp. gluten free vanilla extract
- 3 Tbs. nondairy milk alternate (I use almond milk)
Directions
| 1. | In a large mixing bowl, combine sugar, oil and flax meal mixture. | |
| 2. | In a separate bowl, mix the dry ingredients. | |
| 3. | While mixer is going, alternately add dry and wet ingredients until all ingredients are in the mixing bowl. | |
| 4. | Pour into large loaf pan that has been coated with nonstick cooking spray. | |
| 5. | Bake in a preheated oven at 350 degrees for about 1 hour or until a testing stick comes out clean when inserted into the bread. | |
| 6. | Once done cooking, let sit for 5 minutes, then remove from pan and let cool on a wire rack. | |
| 7. | **if you are freezing the bread for future use, slice the bread and wrap individual slices in plastic wrap and freeze. Then when you want to eat, remove from freezer and thaw. |
