Here's a batch of bread that makes a delicious breakfast bite, or satisfies as a snack. This recipe is gluten-free and vegan, but can be adjusted to your taste (and tolerance).In a large bowl, combine:
1 cup organic canned pumpkin
1/2 cup olive oil (I used organic apple sauce)
1/2 cup raw agave nectar
2 tsp vanilla extract
2 eggs (I omitted these and used an extra tsp of baking powder)
1/3 cup apple cider (or orange juice)
In a second bowl, whisk together:
1 1/2 cups gluten-free flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
1 tsp ginger
1/2 tsp ground cloves
Add the dry ingredients into your first bowl and mix together. If the batter looks too thin, add an additional tablespoon or two of gluten-free flour. You can make one large loaf, but I made four small loafs. I divided the batter evenly among the loafs, then I added in the extras. For loaf 1, I mixed in dried cranberries and walnuts. For loaf 2, I mixed in carob chips. For loaf 3, I topped with sliced banana. Loaf 4 is the plain pumpkin chai (although there's nothing plain about it!) Bake in a 350 degree oven for 45 minutes.
Before hitting the oven - I mixed in the "extras" and threw a few more on top.
My favorite loaf - with cranberries and walnuts.
The final product - brown on the edges and moist in the middle.
My recipe was inspired by the Gluten-Free Goddess - see more of her recipes here.
Looking for my other sweet treats?
Try this Raw Apple Crisp or check out the "Recipes" link on the right-hand side of the home page.