Pumpkin, Pumpkin, Pumpkin! I use pumpkin all year round, I even put it in my dog’s food but this time of year it’s all about the pie, breads and treats.
This is a bran-new recipe for me, I adapted it from a very tastey but wheaty, sugary Whole Foods recipe. I took all that out and subbed in natural sweeteners and gluten free flours and it turned out delish the first attempt.
Oven 350 degrees.
Lightly grease and dust a loaf pan of your choice, I used glass so I could watch the edges for too much browning, every oven is a bit different so if you notice too much browning, reduce heat to 300 degrees and bake longer.
I hand mixed this one but you can totally go electric.
Small Bowl, mix:
1 cup Rice Flour
1/4 cup Buckwheat Flour (you could use Millet or Amaranth Flour instead)
1/4 cup Tapioca Flour /Starch
1/4 cup Ground Flax
1 teaspoon Xanthan Gum
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 teaspoon Cinnamon
2 teaspoon Pumpkin Pie Spice
Large Bowl, blend or whisk:
1 can Pumpkin
1/3 cup Almond Milk
1/3 cup Sunflower Oil
1/4 cup Agave,Honey or Maple Syrup
1/4 cup Brown Rice Syrup
1/3 cup Honey
1 large Egg
1 teaspoon Vanilla
Mix wet into dry.
1 cup chopped Walnuts
1/2 cup juice sweetened Cranberries *Optional
Spatula into greased bread pan and smooth evenly.
Bake for approximately one hour.
Wood toothpick to the centre should come out dry.
Cool for 15 minutes before removing to slice. Store in fridge if keeping more than one day.