I know it's not fall, but I have been on a major pumpkin bread kick lately. If I head to downtown Greensboro for a morning or afternoon coffee - either an Americano or iced almond milk dirty chai these days - I usually grab a little slice of gluten-free, vegan pumpkin bread, especially if it's a day where I'm teaching class(es) and need more carbs.
The downside to this is that each slice is $3, so you can see how expensive this habit could get, right?
In the name of cost-cutting and do-it-yourselfiness, I sought out to crack the code of the coffee shop's gluten-free, vegan pumpkin bread.
"Woah woah woah...hang on."
"WHO ARE YOU!? Brewing coffee and eating breakfast AT HOME??! "
Fear not, friends - I am not giving up ALL of my D.C./Arlingtonian-girl ways, nor am I becoming Vegan any time soon.
I was nervous as this went into the oven as it was my first time baking with grain-based gluten-free flours: brown rice, millet, and tapioca flours. I used this recipe as a guide and made some modifications to reduce the sugar.
I am happy to report: THE CODE HAS BEEN CRACKED. Well, close enough at least:) This is SO close to the slices I buy at the coffee shop!! It was GREAT to wake-up this morning and have a slice of this with my coffee - and I didn't even have to open my wallet or leave the house!
Gluten-free Vegan Pumpkin Bread
2.5 Tbs. ground flax seed, mixed with 3 Tbs. warm water (or 2 eggs if you don't need this to be vegan)
1/2 c. coconut sugar
1/3 c. + 3 Tbs. unsweetened applesauce
1 c. pumpkin puree
1 Tbs. vanilla extract
1/2 c. coconut oil, melted (plus more for brushing)
2 c. All-Purpose Gluten-free Baking Mix ***SEE NOTE BELOW***
2 tsp baking powder
1 tsp baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
This recipe uses a blend of brown rice flour, tapioca flour, millet flour, and xantham gum, which you can make yourself by clicking on the link above (or here). Other gluten-free flour blends may work just fine, whereas others may affect the results, leaving you with a gummy or chewy bread - NOT the texture we're going for here. If you try another gluten-free flour blend, please leave a note in the comments below and let us know if it worked - or didn't!
1. Preheat oven to 350 degrees. Lightly grease a 9x4" loaf pan with coconut oil.
2. Combine the ground flax seed and warm water; let stand for 2-3 minutes. Add the coconut sugar and blend well, then add applesauce, pumpkin, vanilla, and coconut oil. Blend until combined.
3. In a separate bowl, combine the flour mixture, baking powder, baking soda, spices, and salt. Blend with a wire whisk or sift to incorporate. Add dry mixture to wet ingredients and stir just until combined.
4. Pour into prepared pan and bake for 20 minutes. Remove from oven and carefully brush with a little melted coconut oil. Return to oven and bake for an additional 15-18 minutes, or until golden brown and center is set. Let cool in the pan on a wire rack.
5. Cut into slices and store in an airtight container for up to 3 days. I wrapped each slice in a square of parchment paper for easy grab & go breakfasts;)