Pumpkin Bread (Vegan, Gluten Free & Refined Sugar Free)

I was going to share a different recipe today, but when I tasted this pumpkin bread I cancelled all other plans! This pumpkin bread is that good. Seriously, cancel all of your plans for the day and make this bread! Wouldn't that be fabulous - to just take a day off and eat pumpkin bread? This recipe makes two loaves of pumpkin bread. I debated halving the recipe but I'm so glad I made the 2 loaves!

I converted this recipe from Alexandra's Kitchen to make it allergen friendly. I followed the original recipe exactly aside from some substitutions to make the recipe Gluten Free, Vegan and Refined Sugar Free. Whenever I convert a recipe, I worry that it won't turn out but these Pumpkin loaves worked wonderfully! It didn't turn out grainy at all (gluten free baked goods are notoriously a little more grainy) and it makes the most delicious seasonal treat!

Start by prepping your egg replacement - you'll need 4 eggs (or egg replacers) for this recipe. I use Bob's Red Mill's Egg Replacer, but you could try a flax egg or chia egg instead. Prepare your eggs and let them sit until you need them.

In a medium mixing bowl, combine 1 cup of canola oil and 1 1/2 cups of cane sugar with an electric mixer. When the canola oil and cane sugar are well mixed, add in the egg replacer. The original recipe recommends adding the eggs one at a time - difficult to do with egg replacer! I just added the egg replacement in 4 parts.

Next, add in 2 cups of pumpkin puree and 3/4 cup of water. Still using the electric mixer - combine the pumpkin and water with the oil, cane sugar and egg replacers.

I've had a couple questions about pumpkin puree recently - pumpkin puree is not pumpkin pie filling! Make sure you are using pumpkin puree!

In a small, separate bowl, combine 3 cups of Gluten Free flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons of xanthan gum and 2 1/2 teaspoons of pumpkin pie spice. Gradually add the dry ingredients to the medium mixing bowl, whisking well between each addition. Whisk until the batter is just combined.

Lightly coat 2 loaf pans with coconut oil. My loaf pans are a little different in size, but a standard loaf pan is 8.5x4.5''. Split the batter evenly among the loaf pans and use a spatula to spread out the batter in the pan.

Preheat the oven to 350 degrees Fahrenheit. Bake the pumpkin breads for 1 hour in the preheated oven. I recommend checking the loaves around the 45 minute mark just in case, but they will likely need the full hour.

When the pumpkin breads come out of the oven, let them sit in the bread pan for 15-20 minutes before flipping them out onto a wire cooling rack. Leave them to cool for about 40 more minutes before slicing into them. 

PUMPKIN BREAD
with Gluten Free, Vegan & Refined Sugar Free option
yield 2 standard size loaves

ingredients
1 cup canola oil
1 1/2 cups cane sugar (you can substitute this with coconut sugar or regular white sugar)
4 egg replacers (Bob's Red Mill, Flax egg, Chia egg, or regular egg)
2 cups pumpkin puree (not Pumpkin Pie Spice!)
3/4 cup water
3 cups gluten free flour (or regular all-purpose flour)
2 teaspoons baking soda
2 teaspoons xanthan gum (omit if you are not gluten free)
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice

directions
1. Combine canola oil and cane sugar in a medium bowl using an electric mixer.
2. Add in the egg replacer in 4 parts - mixing well with the electric mixer between each addition.
3. Use the electric mixer to mix in the pumpkin puree and the water. Once the wet ingredients are combined, set the medium mixing bowl aside.
4. In a small, separate bowl, combine the GF flour, baking soda, xanthan gum, salt and pumpkin pie spice.
5. Add the dry ingredients to the medium mixing bowl gradually, whisking well between each addition. After the final addition, whisk until the batter is just combined.
6. Lightly coat 2 standard sized loaf pans with coconut oil. Split the batter evenly among the loaf pans and use a spatula to spread the batter out into the pan.
7. Preheat the oven to 350 degrees Fahrenheit. Bake the breads in the preheated over for 1 hour. I recommend checking the bread around the 45 minute mark but it will likely need that extra 15 minutes.
8. Let the pumpkin breads cool for about an hour before enjoying a piece. I recommend leaving them to sit in the loaf pan for 15-20 minutes before flipping the breads out onto a wire cooling rack and letting them cool for about 40 minutes longer.

Happy Tuesday!