#MakeitMonday: Witchy Pumpkin Bread

Posted in: Parents & Teachers, Recipes

Its The Switch Witch’s #MakeitMonday! Check out this gluten free, dairy free Pumpkin Bread recipe inspired from the Minimalist Baker (with a few BIG changes). Author Audrey Kinsman gives us an alternative to this recipe, along with her cheeky commentary. Enjoy!

“Using exact proportions in baking is generally essential to ensure a good outcome,  but as a self proclaimed queen of banana bread and an amateur chemist, I figured I could make this one work. After all, we’re not making soufflés for the Queen! : )

I adjusted a few things in the recipe and it turned out perfect! So much so that I want to share it with you today. This will be a recipe that I will repeat many Falls to come.

Here is the Minimalist Baker’s version of the recipe Pumpkin Bread that is also Vegan friendly:

  • 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup packed brown sugar (+ more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (+ more to taste)
  • 1/2 cup water
  • 1 cup + 1 Tbsp gluten free rolled oats
  • 1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
  • 1 1/4 cup gluten free flour blend
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)

Here is my modified GF, DF version of Witch Pumpkin Bread:

  • 2 eggs
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 1 15.0z can pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup Trader Joe’s organic cane sugar
  • 1/3 cup agave
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (+ more to taste)
  • 1/2 cup water
  • 2 cups of Pamela’s all-purpose baking mix
  • 1 cup of Bob’s red Mill oat flour
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)

 

switch witch pumkin bread

I love the omega-3 fatty acids in eggs, and putting them in baked goods is one of the only ways to get my son, Wyatt, to actually eat eggs. I added two eggs to this recipe and did not use their “vegan eggs”.

Something that I find difficult when cooking is not using full portions of a single container, leaving the rest to be lost in the fridge or discarded. For this recipe, I used the entire can of pumpkin.  I also used the entire mashed banana (what to do with half of a slightly mushy banana!?).

Switch Witch Stirring

Because of the increased pumpkin, I also increased a few other things to balance out the recipe. I used 2 cups of Pamela’s all-purpose baking mix, and one cup of oat flour from Bob’s Red Mill. I also increased the amount of sweetness to counterbalance the added pumpkin.  I added a third of a cup of agave, and since I was out of brown sugar, I used the Trader Joe’s organic cane sugar. That’s what I had on hand, and it was a lazy Saturday!

Switch with with pumpkin bread(1)

The pumpkin bread came out light, fluffy and fabulous. Quite literally, my three boys devoured almost all of it before it was even fully cooled. I almost didn’t get a picture for this post!

Amazing components of this recipe:

1) only use one bowl
2) your entire house smells like fall deliciousness
3) smushed Banana made the bread moist and eggs made it fluffy!
4) gluten and dairy free and delicious? This was definitely a spell to repeat!!

http://minimalistbaker.com/1-bowl-pumpkin-bread-v-gf/

 

Happy Fall Baking!”

– The Head Witch

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