Gluten Free, Vegan, Dairy Free Cinnamon Pumpkin Bread
I love anything with pumpkin! It reminds me of the Fall season and the crisp, colorful leaves falling down. Pumpkin has a lot of surprising health benefits. It helps protects our eye sight with more than 200% of your daily intake of Vitamin A and is rich in beta-carotene. The same carotenoids that protect our eyes also protect our skin. It fights against those free-radicals and puts up an invisible shield to prevent them. The most surprising fact about pumpkins is that it contains more potassium than a banana. I am extremely allergic to bananas and they were one of my favorite fruits. Knowing that if I eat more pumpkin, I can get enough potassium into my lifestyle is a win for me! You can substitute bananas into almost any recipe (baking wise) and I think I will start experimenting more with pumpkin!
What you need:
2 cups gluten free flour (I like using Bob’s Red Mill 1:1 Baking Flour)
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups pumpkin puree (I like to get a BPA free can)
1/4 cup coconut oil
3/4 cup sugar
1/4 cup honey
1/4 cup fresh apple cider
1 teaspoon vanilla extract
Brown sugar, cinnamon, pumpkin seeds, and oats to sprinkle on top
What to do:
In a bowl, mix flour, baking powder, salt, and the spices.
In a separate bowl, mix together the pumpkin puree, coconut oil, honey, sugar, vanilla, and apple cider. Slowly add the flour mixture to the wet ingredients.
Pour batter into a loaf pan (9×5 works) sprayed with coconut oil. Add a thin layer of brown sugar, cinnamon, pumpkin seeds, and oats. Bake at 350 degrees 45-55 minutes. (I checked mine at 40 and 45 minutes and it was still a little gooey).
Can I just say that this Pumpkin Bread was amazing and it might be the best pumpkin bread that I have ever had! I can’t wait to make this for the holidays and share with my family and friends.