Today is National Homemade Bread Day. Pumpkin Bread is one of my favorite quick breads. I am excited to share this vegan gluten-free pumpkin bread that is one of my favorites.
- 2 c GF All-Purpose Flour Blend
- 3/4 c maple sugar
- 1 tsp xanthan gum
- 3/4 tsp baking soda
- 1/2 tsp Himalayan salt
- 1 tsp Baking Spice Blend
Preheat oven to 350 degrees. Line a large bread pan with parchment paper.
Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.
- 1/2 c pecan pieces
Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.
- 16 oz. pumpkin puree
- 1/2 c sparkling water, plain
- 1/3 c almond milk yogurt
- 1 tbsp lemon juice
- 2 tsp pure vanilla extract
- 3 pecans, pieces
- 1 tbsp pumpkin seeds
Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.
Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.
Serve. Eat. Enjoy.