Gluten-Free Pumpkin Chai Bread with Cranberries

A vegan pumpkin chai bread recipe.

Thank you, Dear Readers for all your pre-Thanksgiving comment love. I'm paying attention. I am. In fact, I've had so many requests for a gluten-free pumpkin bread recipe that I'm sharing another baking success this week. Yup. Two goodies in one week. I usually balance my baking (sweet) and cooking (savory) posts a tad more fifty-fifty- especially when I am trying to lose those last five (stubborn!) pounds and all- but I couldn't ignore your requests for a Thanksgiving pumpkin bread, now could I?

See how I sacrifice for you, my Darlings? Developing, baking and taste testing Cinnamon Apple Muffins, Vegan Pumpkin Pie, Pumpkin Pecan Cookies, Pumpkin Raisin Cake, Pumpkin Waffles... Oy, the sacrifice. The pressure!

The 2008 Winter Holiday Frenzy has begun. Maybe for the sake of my sanity (now don't laugh about my alleged sanity, please) I'll put off trying to lose these last five pounds till 2009.

It'll be here before you know it.


Pumpkin Chai Bread with Cranberries Recipe

Reader Maya gave me the idea to chai it up- with chai inspired spices (thanks, Maya!). If you're not a fan of ginger and cloves, sub your favorite pumpkin or apple pie spice combo or keep it simple and use only cinnamon. Other options include nuts or no nuts, chocolate chips or golden raisins- or both.

Preheat your oven to 350ºF. Lightly oil the bottom of a standard bread loaf pan or 8x10 baking pan and dust with gluten-free flour.

Ingredients:

1 cup pumpkin puree
1/2 cup light olive oil
1 cup packed organic light brown sugar- or 1/2 to 2/3 cup raw agave nectar, to taste
2 teaspoons bourbon vanilla extract
2 organic free-range eggs, beaten, or Ener-G Egg Replacer
1/3 to 1/2 cup apple juice, cider, or orange juice (start with less, add more as needed)
1 1/2 cups gluten-free flour blend (I used GF buckwheat/sorghum/tapioca starch)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice or cardamom
1/2 teaspoon ginger
1/2 teaspoon ground cloves or more ginger

Add-In Options:

3/4 cup chopped fresh cranberries
1/2 cup chopped pecans or walnuts
1/2 cup golden or dark raisins (I used dark but wished I'd had golden)
1/2 cup vegan chocolate chips- if you like pumpkin + chocolate

Instructions:

In a mixing bowl beat together the pumpkin, oil, brown sugar, egg, and apple juice. Add the dry ingredients into 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.

Pour the batter into the prepared loaf or baking pan and bake in the center of a preheated oven for 50 minutes to an hour, until the loaf is firm to the touch, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze for easy future yumminess. Thaw at room temperature or zap in a microwave till warm.

Makes 8 or 9 slices.

This vegan recipe is blissfully gluten-free, dairy-free, soy-free, and easily egg-free and nut-free.


Karina's Notes:

No Ener-G Egg Replacer? Use 2 1/2 teaspoons baking powder and increase liquid by three tablespoons.






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