Αυτός ο διαλογισμός στα Vegan ψωμί κολοκύθας χωρίς γλουτένη is a moist, easy, nourishing pumpkin bread recipe made with gluten-free flour and almond flour, and packed with pumpkin pie flavors.
I love sweet bread loaves, and I keep making them in all flavors, like my Ψωμί μπανάνας με σπέλτα, Ψωμί με σοκολάτα και αβοκάντοΤο HIFU, ή Υψηλής Έντασης Εστιασμένος Υπέρηχος, στοχεύει επίσης στο πρόσωπο και τον λαιμό. Προσφέρει θεραπεία σε γρήγορες εκπομπές, γεγονός που κάνει τις συνεδρίες θεραπείας συντομότερες. Vegan ψωμί κολοκύθας.
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 Vegan ψωμί κολοκύθας!
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Vegan ψωμί κολοκύθας χωρίς γλουτένη
Συστατικά
Ξηρά συστατικά
- 1 φλιτζάνι Κολοκύθα πουρέ - canned or fresh
- 1 ¾ φλιτζάνι Αλεύρι για όλες τις χρήσεις χωρίς γλουτένη - with added xanthan gum
- ⅓ φλιτζάνι Αλεύρι αμυγδάλου - ή άλευρο αμυγδάλου
- ⅓ φλιτζάνι Πετρέλαιο - melted coconut oil, light olive oil or canola oil
- 2 κουταλιές της σούπας Maple Syrup - or oat milk
- ½ φλιτζάνι Γάλα αμυγδάλου
- 1 κουτάλι της σούπας Μηλόξυδο
- 1 κουταλάκι του γλυκού Εκχύλισμα βανίλιας
- ¾ φλιτζάνι Μαλακή Καστανή Ζάχαρη - or coconut sugar if refined sugar free
- 1 κουταλάκι του γλυκού Baking Powder
- 1 κουταλάκι του γλυκού Μαγειρική σόδα
- 2 κουταλάκια του γλυκού Κανέλα
- ¼ κουταλάκι του γλυκού Μοσχοκάρυδο
- ½ κουταλάκι του γλυκού Φρέσκο τζίντζερ
- ¼ κουταλάκι του γλυκού Αρωματοπιπέρι
- ¼ κουταλάκι του γλυκού Αλάτι
Λιναρένιο αυγό
- 1 κουτάλι της σούπας Γεύμα λιναρόσπορου
- 3 κουταλιές της σούπας Νερό - χλιαρός
Προαιρετικός
- ½ φλιτζάνι Τσιπς μαύρης σοκολάτας χωρίς γαλακτοκομικά
- ½ κουταλάκι του γλυκού Κόμμι ξανθάνης - if none in your gluten-free flour mix
Οδηγίες
- 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 λεπτά 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 . 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 λεπτά 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.
Αποθηκευτικός χώρος
- 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.
Σημειώσεις
Διατροφή
Συστατικά και υποκατάστατα
Actually, all you need are a few simple pantry ingredients:
- Αλεύρι για όλες τις χρήσεις χωρίς γλουτένη – make sure your blend contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum with the flour.
- Almond Flour – 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
- Μπαχαρικά – 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.
- Κολοκύθα πουρέ – 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 φτιάξτε τον δικό σας πουρέ κολοκύθας.
- Γάλα αμυγδάλου – or any other milk
- Μηλόξυδο ή χυμό λεμονιού
- Baking Powder Μαγειρική σόδα – For a fluffy texture.
- Maple Syrup – or any other liquid sweetener.
- Λιωμένο λάδι καρύδας or any nut oil or healthy light vegetable oil you like.
- Λιναράλευρο and lukewarm water to make a flax egg. This helps with bread texture and you can also use a store-bought egg replacer instead.
- Εκχύλισμα βανίλιας – Για γεύση.
- Vegan κομματάκια μαύρης σοκολάτας – 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.
Προτάσεις σερβιρίσματος
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.
- Σαντιγύ – Make a batch of my Vegan σαντιγί and spread it on the bread.
More Vegan Pumpkin Recipes
Αν αγαπάς vegan pumpkin recipes, Σας προτείνω επίσης να δοκιμάσετε:
This recipe is lovely!! Beautiful texture and taste.. easy to make! I used the gluten free flour blend from Ardent Mills. I made one with monk fruit sweetener/ coconut sugar blend and it did not affect the flavour. I also made one with added scoop of protein powder and a couple extra spoonfuls of oil. I’ll be making this again and again on repeat!!
I am getting ready to make this recipe as almost everything I’ve made from your site has been delicious!
I will say that I’m not a big fan of the print format for your recipes. I’m old-school and like to have paper recipes on hand. It’s challenging with the columns. It would be nice if the printed recipes were a little more stream-lined without the columns.
No complaints about your recipes! Your 4-ingredient fudge recipe is my FAVORITE. I might have eaten an entire batch by myself. Hahaha! Thank you for the awesomeness!
Oh thank you so much, it’s great feedback! I’ve made some changes, let me know if you prefer the layout!!
i made these into mini muffins and substituted walnuts instead of chocolate chips. They are the perfect size for a refined sugar-free treat! Delicious, moist, full of flavour, thankyou for sharing this great recipe!
Great recipe! Only thing I would change is adding some salt.
This pumpkin bread has one of the best consistencies I’ve had gluten free pumpkin bread-wise. It is a keeper! Only thing I’d change is adding in a little salt.
* I used cup4cup whole grain four in place of almond flour, oat milk, and olive oil.
May I substitute apple sauce for the coconut oil?
I didn’t try that, I am not sure how it will come up.
I love Pumpkin Bread, but I was struggling to find a recipe that is both gluten-free and plant-based. Thanks a lot!