Plant-Based Pumpkin Bread!

October means that it is pumpkin season, and one of my favorite fall treats is pumpkin bread!

This one is vegan/gluten free/refined sugar free and full of protein, fiber, and vitamin A (which does amazing things for your skin, eyesight, and immune system!) The spices have anti-inflammatory properties, which will also help combat the pesky cold and flu viruses. What could be better?!

RECIPE:

Wet Ingredients
* 1 & ¼ cup organic pumpkin puree
* ¼ cup melted cold-pressed coconut oil
* ¼ cup organic maple syrup
* ¼ cup coconut sugar
* 1 flax egg (1 tablespoon ground flax & 3 tablespoons water, mixed together and set for a couple minutes)

Dry Ingredients
* 2 ½ cups chickpea flour and/or quinoa flour
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon ground cinnamon
* ½ teaspoon ground cloves
* ½ teaspoon ground nutmeg
* ½ teaspoon ginger
* ½ teaspoon turmeric
* ½ teaspoon cardamom
* ¼ teaspoon salt

Directions
Preheat oven to 350°. Mix the wet ingredients together until smooth, add the spices & salt, then the baking powder and baking soda while continually mixing, then fold in the flour ½ cup at a time. 

Grease a loaf pan with coconut oil, and pour in the mix. Gently even out the mixture within the loaf pan. Put in oven for 35-45 minutes. Stick a toothpick in the loaf, and when it comes out clean you know it’s done baking. 

Serve with sunflower seed butter, sliced bananas, dried fruit, or coconut yogurt. YUM!

Melanie ThomasComment