I woke up the other morning with a craving for Fall flavors & decided to make a quick bread that had pumpkin in it. I always keep canned pumpkin on hand in the pantry, for these such occasions. It was delicious with my Earl Grey tea. I imagine it’s delicious with coffee or warm cider in the Fall as well. I know it’s a little early for pumpkin flavored goodies or talking about cider, but hope you enjoy it!
2 cups gluten free all-purpose flour with xanthan gum
1 cup almond flour
1/3/ cup rice flour
3 cups sugar
2 tspns baking soda
1 1/2 tspns salt
1 tspn ground cinnamon
1 tspn ground nutmeg
1 can (15 oz.) 100% pure pumpkin
1/2 cup coconut oil
1/2 cup Earth Balance butter (or any vegan butter you prefer)
4 large eggs, slightly beaten
2/3 cup water
1/2 cup chopped pecans
- Optional: Vegan, gluten free semi-sweet chocolate chips
- Grease two 9×5 inch pans with cooking spray.
- Preheat oven to 350°F.
- In a large bowl, combine flour, sugar, baking soda, salt, cinnamon & nutmeg.
- In a medium bowl, whisk: pumpkin, oil, butter, beaten eggs, and water.
- Stir the wet ingredients into the dry ingredients just until combined. Fold in the pecans.
- Pour batter into two 9×5 inch pans equal amounts. Bake on 350°F. for 65 minutes or until breads are ready. Insert a toothpick to test if done & if it comes out dry with crumbles, it’s done. If toothpick still wet, then continue to bake in 2-3 minute increments until done.
- Place breads, still in pans on cooling racks to cool for 10 minutes. Remove from pans and place on cooling racks for another 5-10 minutes. Serve warm.