Simple Gluten-free, Vegan Pumpkin Bread

So, I've been experimenting a little lately... trying new flours and checking out recipes from some new resources... at least, new to me. I tried a couple of things though that definitely belonged in the FAIL column. I had a container of pureed pumpkin in the fridge I wanted to use up and pondered for a moment, then I rejected the notion of another experiment and decided to keep it basic. A pumpkin bread was called for here. A simple, basic, gluten-free, vegan pumpkin bread.


Here's what I did.

Into a bowl I measured: 1 cup whole bean flour; 1/2 cup Bob's Red Mill All Purpose GF flour; 1/4 cup almond flour; 2 tsp GF baking powder; 1/2 tsp sea salt; 1/2 tsp baking soda; 1 and 1/2 tsp cinnamon; 1/2 tsp ginger; about 1/2 cup brown sugar, loose. (You can use another sweetener, but if it's liquid, remember to adjust the liquid ingredients accordingly.)

I stirred up the dry ingredients well, then added: 1 egg replacer; 3/4 cup pureed pumpkin; 3/4 cup organic lemonade. (Yes, you can just use a couple of tbsp fresh lemon juice, either in water, or you can sour the milk of your choice.)

Stir till all the dry ingredients are moistened. Scoop batter into greased loaf pan and bake in a 350 degree preheated oven for roughly 50 minutes. (Ovens may vary.)



No FAIL column in sight here. I wound up with a lovely, moist, spicey pumpkin bread that my daughter, at left buttering a slice, thoroughly enjoyed, as did I, with no butter of course. Makes a great breakfast, as well as a good snack. :)

Enjoy!