Pumpkin loaf. Vegan, gluten free and optionally nut free
A delicious, moist, healthyish pumpkin loaf
Ingredients
- 225 grams baked pumpkin
- 60 grams olive oil
- 150 ml plant based milk (I use rice)
- 100 grams blackstrap molasses (or maple syrup)
- 35 grams "panela" (pure unrefined cane sugar)
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract (optional)
- 50 grams brown rice flour
- 50 grams buckwheat flour
- 25 grams arrowroot (or 50 grams if not using tapioca starch)
- 25 grams tapioca starch (or 50 grams if not using arrowroot)
- 4 tsp baking powder, ensure gluten free I use Doves Farm
- 1/4 tsp bicarbonate of soda
- 1/2 tsp xanthan gum
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch salt
- 150 grams sunflower seeds or almonds or walnuts ground to a fine meal
- 50 grams raisins or sultanas
- 2-3 tbsp pumpkin seeds (optional)
Instructions
- Preheat the oven to 180ยบ centigrade.
- Add the baked pumpkin, olive oil, plant based milk, blackstrap molasses, "panela", apple cider vinegar and vanilla essence to a large bowl and whizz with an immersion blender until nice and smooth.
- In the same bowl sieve in the flours, the starches, the baking powder, the bicarbonate of soda, the xanthan gum, the cinnamon, the ginger and the salt. Add the ground sunflower seeds and the raisins and stir to combine thoroughly.
- Line a 9 x 5 inch, 23 x 13 cm (2Ib) loaf tin with baking paper and tip in the batter. Smooth over the top and sprinkle with pumpkin seeds if you like.
- Place in the preheated oven and bake for approximately 45 minutes until an inserted skewer or toothpick comes out clean. Allow to cool in the tin for 15 minutes.
- Remove the loaf from the tin and allow to cool completely on a wire rack.
- Serve and enjoy. Keeps well in the fridge for 4-5 days. Reheat in the toaster if you fancy