Tis’ the season for all things pumpkin, which is precisely why today I’m dishing up a luscious loaf of vegan pumpkin bread for you today. And what’s super great about this pumpkin bread, is it is also cleanse friendly!
It’s day nine of my cleanse and so far it’s going pretty well. I miss solid dinners. I’m still craving wine. And I’m definitely getting sick of green smoothies. But overall, I’m definitely feeling better. I think I’ve even lost a few pounds – bonus!
One thing I realized I just can’t give up is baking. As hard as I try, every Saturday I find myself in the kitchen, reaching for my flour and whisk. I just love baking and I love sharing my tasty creations with you.
What I haven’t done, is experiment much with vegan baking. Eggs work magic with gluten-free baked goods and I can tolerate them, so honestly I took the easy road and have cooked what I know.
But now, with my new clean diet, no eggs, no sugars, no gluten, no dairy. It was a hard task, but I wanted to push myself. I started with the sugar, thinking that would be the hardest because I usually use honey and maple syrup as an alternative to cane sugar. Luckily, there are a few options on the Clean Program. Coconut sugar, coconut nectar, dates and stevia are all allowed.
I wanted to start with a liquid sweetener, so I decided on date paste. I thinned it out with a little extra water so it was more like honey. It wasn’t sweet enough, so I added some powdered stevia to make up for the lack in sugar. The final result was amazing. It’s soft and cakey, full of pumpkin flavor and has just a hint of sweetness.
Toasted up and smothered in my homemade pumpkin butter? I wish I could eat this all year around!
- 4 - 5 Medjool dates
- 1 3/4 cups + 2 tablespoons hot water, divided
- 2 tablespoons flaxseed meal
- 1/3 cup coconut oil, melted
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup teff flour
- 1/2 cup raw buckwheat flour (buckwheat groats, ground in a blender/coffee grinder to form a flour)
- 1/4 cup quinoa flakes
- 1 teaspoon powdered stevia
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- Pumpkin seeds for sprinkling on top
- Preheat the oven to 350 degrees F and line a 9" loaf pan with parchment paper.
- Place the dates and 1 cup of hot water into a bowl. Let stand for 20 minutes. Remove the pits from the dates and place them along with the water in a blender. Blend until smooth & creamy. Should result in about 1/2 cup of date paste.
- Combine the flaxseed and 1/4 cup + 2 tablespoons (6 tablespoons) of hot water in a small bowl and stir until combined. Let sit until gelled, about 10 minutes.
- Meanwhile, whisk together the dry ingredients except for the baking soda in a large mixing bowl. Mix together the baking soda and remaining 1/2 cup of hot water and add to the dry. Then add the pumpkin, coconut oil, vanilla and mix to combine.
- Transfer the batter into the prepared loaf pan and sprinkle with pumpkin seeds.
- Bake in the center of the oven for 55 - 65 minutes, until a cake tester inserted into the center of the loaf comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 30 minutes. Slice and serve.
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