Easy Pumpkin Bread Recipe (Gluten Free + Vegan) - Dolled Up Desserts
Pumpkin season means it's time for super simple and super moist pumpkin spice bread recipes! This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Whether its for breakfast, snack or every meal, this loaf is going to be hard to save! This loaf is definitely one of our best recipes.
This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.
INGREDIENTS
- 1 Dolled Up Desserts Cloud Nine Vanilla Cake Mix (buy here:
- 1/2 cup sunflower/canola oil
- 3/4 non dairy milk
- 1 tbsp apple cider vinegar
- 250g puree pumpkin
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup non dairy chocolate chips
- 1/4 cup peptias (pumpkin seeds)
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Easy Pumpkin Bread WFPB
Easy Pumpkin Bread
Dry Ingredients:
1 cup oat flour
1 cup whole wheat flour
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
Combined
Wet Ingredients:
1 1/4 cups pumpkin (I used canned)
1/2 cup date syrup
1 teaspoon vanilla
1/4 cup water
Mix Well
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Preheat oven to 400 degrees
Mix your dry ingredients into your wet
Add to your loaf pan (use parchment paper to line loaf pan if your not using a silicone pan)
*I added crushed pecans on top*
Bake for 40 minutes
Enjoy!
Loaf Pan I used in the video:
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Tahini Swirl Pumpkin Bread/ خبز اليقطين بحشوة الطحينية / Recipe#179
How about Tahini swirl pumpkin bread for breakfast! I used same dough for pumpkin dinner rolls that I posted last week on YouTube and I added a touch of Iraqi flavor and commonly use for breakfast Tahini and turned this bread to the whole new next level. So delicious and not too sweet bread ! You can drizzle a little of date syrup on top of your slice if you like!!
Ingredients:
4-5 cups flour
4 Tbsp sugar or more if you like them sweeter
1/2 tsp salt
1 envelope dry yeast
1 cup warm milk
1/2 cup pumpkin puree
2 small eggs or 1 large one (at room temperature )
1/4 cup melted butter and cooled
1 tsp cinnamon or nutmeg or pumpkin pie spice powder (optional)
Filling:
1/2 cup tahini
1/2 cup sugar or more if you like more sweet
Mix well and set aside
Egg wash:
1 small egg
1 tsp date syrup
Mix together and set aside
Steps:
1-Mix all the dry ingredients, flour (add 4 cup at first ) , sugar, salt, yeast and spice if you are adding any.
2-Add warm milk, egg, pumpkin puree and melted butter.
3-Mix all by the spoon first then use your hand and knead the dough. The dough will be very sticky so add flour little by little if you need to but don't exceed more than 5 cups. The dough should be sticky.
4-Cover well and keep in the warm place for about 1 to 2 hours.
5-After the dough is risen, collect the dough and put it over a surface that has a little of flour and start to knead with the help of the flour for a few times and the dough should come all together.
6-I used half of the dough amount the rest I used it for my pumpkin dinner rolls -
7-Open the dough with rolling pin like a big rectangular about 1/4 inch thickness.
8-Spread the tahini mixture all over the dough.
9-Roll in the dough and put it in a loaf pan (9x5) inch which is oiled.
10-Bake at preheated oven at 350 F for 35 to 45 minutes or until light brown.
11-Cover and keep in warm place to rise again.
12-Brush the top with the egg wash and sprinkle some sesame seeds.
13-Bake at the preheated oven at 350 F for about 35 to 45 minutes or until brown nicely .
14- Take out from the pan and keep on a wire rack until completely cold then slice into thick slices.
15-Enjoy it as is or with a drizzle of date syrup or butter along with a cup of tea or coffee.
Enjoy:)
How to make tahini :
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Vegan Pumpkin Nut Bread - Healthy Cooking with Cindy
Cindy Becker, co-host of the TV show Your Health with Dr. Richard and Cindy Becker, shows how to make Vegan Pumpkin Nut Bread.
For the complete recipe as well as cooking tips and additional information, please visit our website:
Healthy Cooking with Cindy was brought to you by Bio Innovations.
The best vegan pumpkin bread you'll ever make
This Vegan Pumpkin Spice Bread is super tender and moist, packed with real pumpkin spice flavor, and is extremely delicious whether you eat it for breakfast or dessert!
RECIPE:
Tag me with your remakes on Instagram!
Looking for unique and eco-friendly holiday gifts? Check out my Sustainable Vegan Holiday Gift Guide!
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*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
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Pumpkin Bread
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BREAD
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoons freshly ground nutmeg (1/2 teaspoons pre-ground)
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1/3 cup water
- 1-15 ounce can pumpkin
STREUSEL TOPPING
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup cold butter
- 2 tablespoons pepitas (raw pumpkin seeds)
- 3 tablespoons chopped walnuts
- 1 1/3 teaspoons cinnamon
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DIRECTIONS
In a bowl, sift together flour, soda, salt, cinnamon, and nutmeg. In a separate bowl, crack eggs, whisking to break up. Then add eggs, sugar, oil, water, and pumpkin to the dry ingredients. Continue stirring until no streaks of flour remain.
Pour batter into two large, three medium, or four small loaf pans. I use an assortment of sizes so if I want to give some as gifts or if I am having company, I have options!
For the streusel topping, place all ingredients (except butter) in a small bowl. Cut butter into small pieces and incorporate it into the mixture using a pastry cutter until coarse crumbs are achieved.
Sprinkle tops of bread with streusel mixture, pressing slightly to make sure it adheres. Bake in a preheated 350-degree oven for 45-60 minutes depending on the size of pans. When a toothpick or wooden skewer inserted in the middle of the bread comes out clean, remove the loaves from the oven.
Let cool in pans for 5-10 minutes, then take out and cool on a wire rack. If you let the bread cool too long in the pans, it will become soggy since the pumpkin is very moist.