Vegansk glutenfri græskarbrød

Denne Vegansk glutenfri græskarbrød is a moist, easy, nourishing pumpkin bread recipe made with gluten-free flour and almond flour, and packed with pumpkin pie flavors.

Indholdsfortegnelse

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I love sweet bread loaves, and I keep making them in all flavors, like my Spelt bananbrød, Chokolade-avocadobrød eller Vegansk græskarbrød.

Making a gluten-free version of my vegan pumpkin bread was very important to me as I like for my recipes to be available to everyone. It took a lot of trial and error to develop a gluten-free recipe that is foolproof, delicious, while keeping all the sponginess and texture of classic pumpkin bread. If you don’t need a gluten-free version, try my Vegansk græskarbrød!

Vegansk glutenfri græskarbrød

This Vegan Gluten-Free Pumpkin Bread is a moist, easy, nourishing pumpkin bread recipe made with gluten-free flour, and almond flour and packed with pumpkin pie flavors.

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Prep Time: 10 minutter mins

Tilberedningstid: 50 minutter mins

Samlet tid: 1 time hr

Rute: Morgenmad, Mellemmåltid

Køkken: Amerikansk, engelsk

portioner: 12 skiver

Kalorier: 247.1 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

Tørre ingredienser

• ▢ 1 kop Græskarpuré - canned or fresh
• ▢ 1 ¾ kop Glutenfri mel til alle formål - with added xanthan gum
• ▢ ⅓ kop Mandelmel - eller mandelmel
• ▢ ⅓ kop Olie - melted coconut oil, light olive oil or canola oil
• ▢ 2 spiseskefulde Ahornsirup - or oat milk
• ▢ ½ kop Mandelmælk
• ▢ 1 spiseskefuld Æble cider eddike
• ▢ 1 teske Vanille ekstrakt
• ▢ ¾ kop Blødt brunt sukker - or coconut sugar if refined sugar free
• ▢ 1 teske Bagepulver
• ▢ 1 teske Bagepulver
• ▢ 2 teskefulde Kanel
• ▢ ¼ teske muskatnød
• ▢ ½ teske Frisk ingefær
• ▢ ¼ teske allehånde
• ▢ ¼ teske Salt

Hørfrøæg

• ▢ 1 spiseskefuld Hørfrø måltid
• ▢ 3 spiseskefulde Vand - lunken

Valgfri

• ▢ ½ kop Mørke chokoladechips uden mælkeprodukter
• ▢ ½ teske Xanthan viskelæder - if none in your gluten-free flour mix

Instruktioner

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly brush the paper with melted coconut oil – I used a teaspoon of melted coconut oil that I brushed all over the paper to make sure the bread wouldn't stick to it. Set aside.
• In a small mixing bowl, make the flax egg. Whisk the flax meal with lukewarm water. Set aside for 10 minutter or until it forms an egg-like texture.
• In another bowl, whisk almond milk and apple cider vinegar. Set aside for a few minutes until it curdles.
• In another large mixing bowl, whisk together the pumpkin puree, flax egg, brown sugar, maple syrup, melted coconut oil, almond milk mixture from before, and vanilla extract. Set aside. 
• In another bowl, combine gluten-free flour, almond flour, baking soda, baking powder, ground cinnamon, ground nutmeg, allspice, and salt.
• Pour the wet ingredients into the dry ingredients and combine until it forms a consistent batter.
• Stir in chocolate chips if used.
• Pour the batter into the prepared loaf pan.
• Bake for about 50-65 Minutes. You can cover the pan with a piece of foil after 25 minutes to prevent the top of the pumpkin bread from darkening too fast.
• Remove from the oven, cool down 10 minutter in the pan, then lift the parchment paper to lift the pumpkin bread from the pan and transfer to a cooling rack.
• Cool down on a rack for at least 4 hours or overnight before slicing into 12 slices.

Opbevaring

• Store for up to 3-4 days in a cake box in the fridge or freeze slices up to 1 month in an airtight container.

Noter

Chocolate chips: You can replace chocolate chips with chopped walnuts, chopped pecans, or simply avoid this part of the recipe for plain pumpkin bread.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Udstyr

9 x 5 cm brødform

Pergamentpapir

Blandet skål

Måle kopper og skeer

Køleramme

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Ernæring

Betjener: 1skive | Kalorier: 247.1kcal | Kulhydrater: 35.7g | Protein: 3.5g | Fed: 11.2g | Mættet fedt: 2.8g | Flerumættet fedt: 2.1g | Enumættet fedt: 4.2g | Transfedt: 0.02g | Natrium: 205.8mg | Kalium: 123.9mg | Fiber: 3.5g | Sukker: 19.4g | Vitamin A: 3179.2IU | Vitamin B12: 0.02pg | Vitamin C: 0.9mg | Calcium: 98.5mg | Jern: 1.3mg | Magnesium: 12.2mg | Fosfor: 29mg | Zink: 0.4mg

Ingredienser og erstatninger

Actually, all you need are a few simple pantry ingredients:

• Glutenfri mel til alle formål – make sure your blend contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum with the flour.
• Mandelmel – For a nut-free option, use sunflower seed flour or sesame flour. Oat flour works as well, but the bread is a bit less moist and more dense.
• Brown Sugar or coconut sugar
• Krydderier – A combo of ground cinnamon, ginger, allspices, and nutmeg is the best to enhance the pumpkin flavor of this vegan pumpkin bread. For even more pumpkin taste, you can add pumpkin spices or a pumpkin pie spice mix.
• Græskarpuré – You can either buy canned pumpkin puree. It’s usually 100% pumpkin, with no additives. Otherwise, make your own puree by roasting or steaming pumpkin pieces. Cool it down to room temperature, and then blend the cooked pumpkin into a puree. Learn how to lav din egen græskarpuré.
• Mandelmælk – or any other milk
• Æble cider eddike eller citronsaft
• Bagepulver og Bagepulver – For en luftig tekstur.
• Ahornsirup – or any other liquid sweetener.
• Smeltet kokosolie or any nut oil or healthy light vegetable oil you like.
• Hørfrø and lukewarm water to make a flax egg. This helps with bread texture and you can also use a store-bought egg replacer instead.
• Vanille ekstrakt – For smagens skyld.
• Veganske mørke chokoladestykker – This is optional but recommended!

How To Make Vegan Gluten-Free Pumpkin Bread (in Pictures)

It’s very easy to make your own vegan, gluten-free pumpkin bread.

Betjeningsforslag

This gluten-free pumpkin bread is amazing and taste perfect on its own, but you can also serve it with both sweet and savory toppings:

• Spreads – add natural peanut butter, raspberry baby jam, or hazelnut spread.
• Berries and Maple Syrup – Slice a few strawberries, raspberries, and blueberries and pour maple syrup on them.
• Flødeskum – Make a batch of my Vegansk flødeskum and spread it on the bread.

More Vegan Pumpkin Recipes

Hvis du elsker vegan pumpkin recipes, Jeg anbefaler også, at du prøver:

Vegansk græskartærte

Vegansk græskarbrød

Græskartrøfler

Græskar-jordnøddesmør-kager