Gluten Free, Dairy Free, Vegan Pumpkin Bread.
This recipe is a variation on my banana bread recipe, It is a vaguely sweet loaf that can really go either sweet or savoury, butter and maple, or avocado and crispy bacon. My serving of choice, equally on the fence, is cottage cheese (obviously, not vegan, but cashew cream cheese would work too), roasted seeds and nuts and a light drizzle of maple syrup. It is nice warm out of the oven, room temperature, but I enjoy it best with a good, solid, toasting
You will see this recipe asks for cooked pumpkin - I used leftover roasted Jap pumpkin. If your using steamed or boiled pumpkin you will have a wetter batter, probably not as flavourful either.
Preheat oven to 180 degrees Celsius. Grease a loaf tin with extra olive oil and line with baking paper.
Place, pumpkin, syrup, oil, chia seeds and water in a large bowl. Using a stick blender, puree. Add milk, blitz to combine.
In another bowl, combine dry ingredients, sifting in the flours and rising agents.
Add the wet ingredients, mix with a spatula until well combined.
Pour batter into prepared loaf tin and bake for 50 - 60 mins, or until done when skewer tested.
Allow to cool in the tin for 5 mins before moving to a cooling rack.
Ingredients
Directions
Preheat oven to 180 degrees Celsius. Grease a loaf tin with extra olive oil and line with baking paper.
Place, pumpkin, syrup, oil, chia seeds and water in a large bowl. Using a stick blender, puree. Add milk, blitz to combine.
In another bowl, combine dry ingredients, sifting in the flours and rising agents.
Add the wet ingredients, mix with a spatula until well combined.
Pour batter into prepared loaf tin and bake for 50 - 60 mins, or until done when skewer tested.
Allow to cool in the tin for 5 mins before moving to a cooling rack.
