Empty My Fridge
Vegan Gluten Free Pumpkin Bread
Ingredients
- Rice flour½ cups
- Almond flour½ cups
- Flour¼ cups
- Potato starch¼ cups
- Baking powder1 ¼ tsp
- Baking soda¼ tsp
- Salt¼ tsp
- Sugar½ cups
- Pumpkin1 ½ tsp + ¾ cups + 2 tbsp
- Chai spice½ tsp
- Banana1
- Pysllium husk powder1 tbsp
- Maple syrup¼ cups
- Oil2 tbsp
- Apple cider vinegar1 tsp
- Walnut · chopped3 tbsp
- Cranberry · frozen¼ cups
Instructions
- Preheat the oven to 365°F / 180°C.
- In one bowl, whisk all the dry ingredients together thoroughly.
- In another bowl, mash the banana until completely smooth with no lumps. Add the remaining wet ingredients and mix well to dissolve the sugar. Powder the psyllium husk before adding it.
- Add the dry ingredients to the wet and mix until no dry or wet streaks remain.
- Fold in the cranberries and walnuts.
- Spread the batter evenly into a parchment-lined pan and top with pepitas.
- Bake at 365°F / 180°C for 55 to 65 minutes, until a toothpick inserted in the centre comes out almost clean with no liquid clinging to it. Baking time depends on the consistency of the pumpkin puree and banana.
- Cool in the pan for 15 minutes, then remove and cool completely. For easier slicing, chill in the refrigerator for about an hour, then slice with a serrated knife.
Summarized from Vegan Richa's video. Watch it for the details.
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