Pumpkin-Chai Spice Bread

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.