Roti Labu Bebas Gluten Vegan

ini Roti Labu Bebas Gluten Vegan is a moist, easy, nourishing pumpkin bread recipe made with gluten-free flour and almond flour, and packed with pumpkin pie flavors.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

I love sweet bread loaves, and I keep making them in all flavors, like my Roti Pisang Ejaan, Roti Alpukat Coklat, Atau Roti Labu Vegan.

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 Roti Labu Vegan!

Roti Labu Bebas Gluten Vegan

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.

4.89 daripada 17 undi

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika, Inggeris

Hidangan: 12 keping

Kalori: 247.1 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

Bahan kering

• ▢ 1 cawan Labu Tulen - canned or fresh
• ▢ 1 ¾ cawan Tepung Bebas Gluten Serbaguna - with added xanthan gum
• ▢ ⅓ cawan Tepung Badam - atau tepung badam
• ▢ ⅓ cawan Minyak - melted coconut oil, light olive oil or canola oil
• ▢ 2 sudu makan Sirap maple - or oat milk
• ▢ ½ cawan Susu badam
• ▢ 1 sudu makan Epal sider cuka
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ¾ cawan Gula Perang Lembut - or coconut sugar if refined sugar free
• ▢ 1 sudu teh Serbuk penaik
• ▢ 1 sudu teh Serbuk penaik
• ▢ 2 sudu teh Kayu manis
• ▢ ¼ sudu teh Nutmeg
• ▢ ½ sudu teh Ginger Fresh
• ▢ ¼ sudu teh Allspice
• ▢ ¼ sudu teh Garam

Telur rami

• ▢ 1 sudu makan Makanan Biji rami
• ▢ 3 sudu makan Air - suam-suam kuku

Pilihan

• ▢ ½ cawan Cip Coklat Gelap Bebas Tenusu
• ▢ ½ sudu teh Gula Xanthan - if none in your gluten-free flour mix

arahan

• 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 minit 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 minit. 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 minit 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.

Pada Suhu Ambien

• 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.

Nota

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

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Loyang Loaf 9 inci x 5 inci

Kertas Parchment

Mangkuk adunan

Mengukur Cawan dan Sudu

Rak Penyejuk

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Pemakanan

Berkhidmat: 1keping | Kalori: 247.1kcal | Karbohidrat: 35.7g | Protein: 3.5g | Lemak: 11.2g | Lemak tepu: 2.8g | Lemak tak jenuh ganda: 2.1g | Lemak tak jenuh tunggal: 4.2g | Lemak trans: 0.02g | Natrium: 205.8mg | Potasium: 123.9mg | Serat: 3.5g | gula: 19.4g | Vitamin A: 3179.2IU | Vitamin B12: 0.02Pg | Vitamin C: 0.9mg | Kalsium: 98.5mg | Iron: 1.3mg | magnesium: 12.2mg | Fosforus: 29mg | zink: 0.4mg

Bahan dan Pengganti

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

• Tepung Bebas Gluten Serbaguna – make sure your blend contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum with the flour.
• Tepung Badam – 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.
• Gula perang atau gula kelapa
• Rempah – 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.
• Labu Tulen – 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 buat puri labu anda sendiri.
• Susu badam – or any other milk
• Epal sider cuka atau jus lemon
• Serbuk penaik dan Serbuk penaik – Untuk tekstur yang gebu.
• Sirap maple – or any other liquid sweetener.
• Minyak Kelapa Cair or any nut oil or healthy light vegetable oil you like.
• Rami and lukewarm water to make a flax egg. This helps with bread texture and you can also use a store-bought egg replacer instead.
• Ekstrak vanila – Untuk rasa.
• Cip Coklat Gelap Vegan – 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.

Cadangan Melayan

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.
• Krim putar – Make a batch of my Krim Putar Vegan and spread it on the bread.

Lebih Banyak Resipi Labu Vegan

Jika anda suka resipi labu vegan, saya cadangkan anda juga cuba:

Pai Labu Vegan

Roti Labu Vegan

Truffle Labu

Biskut Mentega Kacang Labu