Recipe of the Week: Pumpkin Bread

I hate to admit I have no idea where I originally found this recipe.  I’ve had it for probably 15 years and I pull it out every Thanksgiving.  It’s Vegan and I updated it several years ago to be gluten free.  I ran a taste test that year and the family all like the gluten free version better.  This year I used coconut oil instead of canola oil, but I won’t be eating it until tomorrow so I can’t tell you the effects (yet).

Anyway, this bread is awesome.  Super easy to make.  No yeast, no rising, no equipment (I mix it with a fork!).  No, it’s not the healthiest recipe you’ll find on this blog but it’s a holiday and I hope you enjoy it as much as my family and I do 🙂

Ingredients:

2 cups Bob’s Red Mill All Purpose Gluten Free Flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp allspice

1/8 tsp cloves

2 cups canned pumpkin

1/2 cup pure maple syrup

1/4 cup apple sauce

1 Tbsp canola oil

1 tsp vanilla extract (check if gluten free if you are allergic to or sensitive to gluten)

1 cup golden seedless raisins.

Directions:

Preheat oven to 350.  Mist an 8 1/2 x 4 1/2 loaf pan with nonstick cooking spray (or layer with butter!)

In a large mixing bowl mix together the first 7 ingredients (dry ingredients)

In another bowl mix the wet ingredients together

Pour the wet ingredients into the dry ingredients and whisk together well.  Fold in the raisins and spoon into the loaf pan.  Distribute evenly without spreading to the edge of the pan, you want room for the bread to expand.

Bake for 50 minutes or an hour, until a knife comes out clean.

Let cool and enjoy.

I mentioned in a previous post my food doesn’t look pretty which is why I use pictures from other sites, but here’s my own loaf, ready to cook tomorrow!