The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … This recipe is extremely flexible regarding how you create the eggless, flourless, dairy-free batter. Thanks Danielle. Copyright © 2020 The Belly Rules The Mind. If you make it do share your feedback with us. This flourless pumpkin bread is so easy, you can prepare the batter in a blender. Once cool, you can either wrap tightly in plastic wrap or place in an airtight container. Blend a bit more, just until incorporated and smooth. If you love breads, you should check out these other baked recipes: If you make this  recipe, don’t forget to come back and leave your feedback and star rating. This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. Even the chilliest days can cozy up from the warm vibes that will waft through the air when you make these dishes! Making it easy to find, follow, and collect delicious tasting health-minded recipes to fully convey the pleasures of plant-based and gluten-free eating is the purpose of this site. Wow – this is so easy and looks amazing! Make sure you don't have any chunks as well, working the pumpkin until it is perfectly smooth. To thaw, first, unwrap the bread so that condensation doesn’t end up causing it to become soggy. If you haven’t eaten every last crumb of your deliciously healthy gluten-free pumpkin bread within a few days, you may then opt to keep your loaf in the refrigerator to maintain freshness. When you are ready to eat the bread, thaw it in the refrigerator. It’s lightly sweet and flavorful addition to this bread, highly recommend it! With this easy prep, you can make this just about any night of the week you want all season long. It’s so simple make. And as always, without fail, you can count on our recipes to be health-minded, whole-food plant-based, vegan, oil-free, gluten-free, dairy-free, and eggless! I love pumpkin recipes! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Yummy! Yum that Pumpkin Bread sounds amazing. I love that it is gluten free too so I wouldn’t have to alter the recipe :), Thnaks Shar! Place the pan in the oven and bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. Hi lorelei, looks like the temperature of the oven was the issue.. the cake should not take more then 50 mins to cook. Creating new plant-based recipes to improve health and wellness is just part of the equation. If you want, you can freeze the bread. , and place the bread on a cooling rack. You may need to scrape down the sides of the blender since the batter will be very thick. And so cool to whip it up in a blender. Then release the remaining pressure and remove the lid. <> So, clearly we needed to add a pumpkin bread into the mix. Yes! Cover the pot and set the seal to Sealing. I’ve never used a blender before to make a baked bread. Here is what you will need to have on hand: Preheat the oven to 375 degrees. This homemade eggless bread recipe freezes well for up to three months without issue. How should I store the bread? I love the photo of the whole loaf –looks like it bakes to perfection. #pumpkingbread #veganbread #veganpumpkinbread #blenderbread Jackpot. Healthy Pumpkin Bread Ingredients . Notes: Make sure to use canned pumpkin that contains only squash/pumpkin, and no other ingredients. Happy to hear that you are my kind of gal do share your feedback with us Amanda ! The following recipes are ones that we know you’ll turn to time after time. So I checked to see if Dana had a pumpkin bread, and sure enough! The key to this loaf having the best flavor is the spices, of course. The topping for this pumpkin bread is a Vanilla Cashew Date Icing from my blog. Pumpkin lends the bread its delightful moisture while the cinnamon gives this quick bread recipe its irresistible fall flavor. Did you make recipe? Make the semifreddo at least 4 hours before serving and up to 2 weeks. This pumpkin bread keeps well when you store it in a covered container in the fridge. Instructions. What more can you ask for!? Set the pot to cook for 55 minutes at manual high pressure. And we intend to do all we can to help equip and support your beautiful and thoughtful reasons for choosing to eat plants. It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. I bet it would go well with a coffee. Can I make this with regular flour? I wanted to share pictures of the pumpkin bread I made on Sunday morning for breakfast. Pumpkin bread is so great in the fall. Hope you like the bread :). Once the batter is mixed, use the spatula to scrape the batter into the prepared loaf pan. This would be such a hit in my house! Help spread the word. Sugar In The Raw/Unrefined, 32-Ounce Boxes (Pack of 2), Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4), Ninja Blender/Food Processor with Intelli-Sense Touchscreen, 1200-Watt Smart Sensor Base, Spiralizer, 72oz Pitcher, 64oz Bowl, and 24oz Cup (CT682SP), – I use canned puree, but you can make your own and use that instead if you prefer, just make sure it is the same thickness as the canned variety, – you could substitute granulated sugar if you don’t have coconut sugar, – if you aren’t following a vegan diet, you can use cow milk, otherwise pick you favorite unsweetened dairy-free milk. Beyond ta week, it’s best to freeze this eggless bread. You can substitute whole wheat flour for gluten-free flour. In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Add a cup of water to the Instant Pot. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! Feb 21, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Awesome!! To make doughnuts, reduce the cook time to about 15 minutes. Can I use a stand mixer instead of a blender? Blender recipes are wildly popular around these parts. Thanks for asking, Ian. I will fix it :) Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. This recipe was originally published in Oct 2018 and has been updated with  new instructions , pictures, video and pro-tips. I actually did give them a bite of homemade almond bread during the early part of the GAPS Intro Diet, but wasn’t brave enough to give it twice. Add the rest of the dry ingredients (baking powder, salt, cinnamon and pumpkin … I can’t wait to give this a try! Hi April, Thanks! It also helps to speed the process along. You can store it at room temperature for about 4 to 5 days. Pour the batter in greased spring form or bundt pan and cover it with foil . Right out of the oven they are a little crunchy, but as they cool, these cookies magically become delightfully chewy. Or instead of pumpkin seeds, try topping your loaf with a sprinkle or two of crunchy raw cacao nibs—or a couple of spoons of vegan mini chocolate chips. Perfect for the season! This recipe has a lot that I love: EASY, little mess, PUMPKIN and gluten free! Grease a 1 1/2 quart loaf pan with coconut oil or avocado oil. Our recipe uses gluten-free chickpeas, aquafaba, and canned pumpkin, so the ingredients are readily available all year round. This recipe bakes exceptionally well in a preheated cast iron loaf pan. I have tried a couple of times, the first time I actually made it,last minute I realized I didn’t have pumpkin purée like I thought I did. This bread looks so moist and delicious! It will need additional few Tbsp of milk. If you are using a stand mixer, use the paddle attachment and mix all the ingredients on medium low until the batter is combined. pinning this for the weekend! Well it works for this huge mess a keeper speed to medium speed until the in... 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