I know I’ve already mentioned it here, but I have pumpkin to use up. So, yesterday afternoon, after much inner debate I decided to make some Pumpkin Chai Bread. Now, I have one ziploc bag left of pureed pumpkin sitting in my fridge. Stay tuned for that one.
Pumpkin Chai Bread
Preheat your oven to 350 F. Lightly oil the bottom of a standard bread loaf pan or an 8×10 baking pan, and dust with gluten-free flour. (I didn’t do this because my bread pan is non-stick and it turned out alright.)
Combine in a large bowl:
- 1 cup pureed or canned pumpkin
- 1/2 cup light olive oil (I used grapeseed oil)
- 1 cup packed brown sugar (I used 1/2 cup raw agave nectar)
- 2 tsp vanilla extract
- egg replacer to make 2 eggs, made with warm water
- 1/3 cup fresh pressed apple juice (I get mine at Davison Orchards)
Whisk together in a separate bowl:
- 1 1/2 cups gluten-free flour blend (I used 1/2 cup each of tapioca starch, sorghum flour, and brown rice flour)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1 tsp cinnamon
- 1/2 tsp allspice (I didn’t have this so I used nutmeg)
- 1/2 tsp ginger
- 1/2 tsp cloves (I didn’t have this so I added another 1/2 tsp ginger)
Add the dry ingredients to the pumpkin mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time to thicken the batter. (I didn’t need to do this.)
- 3/4 cup chopped fresh cranberries
- 1/2 cup chopped walnuts or pecans (I chose pecans this time around)
- 1/2 cup golden raisins
- 1/2 cup vegan gluten-free chocolate chips
Pour the batter into the prepared loaf pan and bake in the center of your oven for 50 minutes to an hour, until the loaf is firm, a bit crusty and a pick inserted into the center emerges clean.
Cool on a wire rack.
Slice and wrap each slice in foil, bag and freeze. (As if it will even last that long!)
This bread is so moist and tasty, reminiscent of loaves my mom would make so many years ago I don’t even remember what was in it, except raisins, I distinctly remember raisins, and remember hating raisins. Pecans were very nice.