Vegan Gluten Free Pumpkin Bread with Cranberries

Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree#pumpkinbread #veganricha

4.88 from 16 votes

Vegan Gluten Free Pumpkin Bread with Cranberries

Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free, Yeast-free. Can be made oat-free.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: gluten free pumpkin bread, pumpkin bread recipe

Servings:

Author: Vegan Richa

Ingredients

Dry:

1/2 cup brown rice flour
1/2 cup almond flour
1/4 cup oat flour certified Gluten-free or other gf flour of choice like white sorghum, amaranth etc , do not use bean flour
1/4 cup potato starch
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup powdered sugar (Blend up any unrefined sugar in a blender to make it fine)
1 1/2 tsp pumpkin pie spice
1/2 tsp chai spice or use more pumpkin pie spice

Wet:

1 very ripe banana medium size
1 tbsp pysllium husk powder or chia seed meal
1/4 cup sugar (raw, coconut or other)
3/4 cup + 2 tbsp pumpkin puree not pumpkin pie filling
1/4 cup maple syrup
2 tbsp oil
1 tsp apple cider vinegar

Add ins:

3 Tbsp or more chopped walnuts
1/4 cup or more fresh or frozen cranberries

US Customary - Metric

Instructions

Preheat the oven to 365 degrees F / 180ºc. In a bowl whisk all the dry ingredients very well until well combined.
In another bowl, mash the banana really well until smooth and there are no lumps. Add the rest of the wet ingredients and mix well to dissolve the sugar. Powder the pysllium husk before adding.
Add the dry into the wet and mix until well combined and there are no wet streaks. Mix really well.
Fold in the cranberries and walnuts.
Drop into parchment lined pan. Even it out. top with pepitas
Bake at pre-heated 365 degrees F / 180ºc for 55 to 65 minutes or until a toothpick from the center comes out almost clean with no liquid stuck to it. the bake time will depend on the consistency of the pumpkin puree and banana.
Cool in the pan for 15 minutes. Remove from the pan and cool completely before slicing with a serrated knife. Preferably chill in the refrigerator for an hour or so before slicing.

Video

Notes

For variation: Add half of the batter, even it out, add a layer of soft vegan cream cheese, then layer the rest of the batter and bake for a cream cheese filled bread.

Nutritional values based on one serving

Nutrition

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