Monday, October 7, 2013

Easy Vegan Gluten Free Pumpkin Bread

This is my favorite fall recipe ever. I love pumpkin bread so much. Like, so much. I like to make mini muffins and every morning I make a hot cup of tea and enjoy it with two mini muffins while I read magazines and cuddle under a soft throw. I highly recommend this activity for instant coziness.
The great thing about this recipe is that you can make it in a toaster oven--very convenient for energy saving or multi-tasking! Plus it's just so cute.
1 3/4 cup GF flour (I use Bob's Red Mill All Purpose GF Flour)
3/4 tsp Guar Gum or Xantham Gum (this may change according to the package directions on your flour)
1 cup packed brown sugar
1/3 cup vegan white sugar
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup Earth Balance, slightly melted
1/3 cup almond/coconut/flax/hemp milk
1/2 cup chocolate chips

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease your pan.
3. Stir dry ingredients together.
4. Add in wet ingredients.
5. Fold in chocolate chips.
6. Bake!

For a bread pan, bake for 1 hour 5 minutes. Yields one loaf.
For muffins, bake for 25 minutes. Yields one dozen muffins.
For mini muffins, back for 20 minutes. Yields three dozen mini muffins.

Store in an air-tight container for up to a week. Mini muffins can also be frozen and eaten later!
♥ Shannon

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