The recipe uses pumpkin puree to create a super moist bread that tastes like fall. And to sweeten the deal even further, this loaf is made with wholesome whole food plant-based ingredients that you may likely have on hand! Doubling up the protection this way works wonders towards the prevention of freezer burn! First, be sure to allow your freshly baked bread to cool completely on a wire rack. Ingredients Sorry about that..looks like some glitch. This homemade eggless bread recipe freezes well for up to three months without issue. Bake for 35 -40 minutes. Cool bread in pan for 15-20 minutes before removing to a wire rack to cool completely. Close the lid to your blender and blend on low to medium speed until the batter is combined. We like to freeze the individual slices to grab a piece to enjoy as desired. This Recipe's IndexWhat is pumpkin bread? 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. You can definitely use a stand or hand mixer if you don’t have a high powered blender at home. Hope this helps! Around 15 minutes, check the muffins to help prevent burning. May you find this easy baked spiced bread recipe as delightful as we do. Cool completely before serving. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … In the jar of a high-powered blender, combine the eggs, cashews, maple syrup, pumpkin … This sounds so great! Without knowing the ingredients, no one would ever believe that this pumpkin bread is about the healthiest treat you’d ever hope to bake! Hi Hannah, thanks for getting that to my notice. . A Vegan Blender pumpkin bread recipe that is baked to perfection! To store them, allow the bread to cool completely on a wire rack. Preheat oven to 350°F. Don’t over mix the batter, you should mix it until it is just combined, Use pumpkin puree from the can for ease but avoid using pumpkin pie filling, Don’t over-bake the bread, some ovens bake differently than others, so be sure to check the bread before removing it from the oven to check for doneness. As with storing most baked goods, allow freshly baked vegan and flourless gluten-free bread to cool completely on a wire cooling rack before storing. Hi lorelei, looks like the temperature of the oven was the issue.. the cake should not take more then 50 mins to cook. While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana. Aquafaba isn’t as nearly as scary or complicated as it sounds; it’s the name for the broth or cooking liquid from a can of chickpeas. Yields 12 Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Total Time 1 min Wrap cooled slices of fresh bread and freeze individually to enjoy a quick grab and go bite! Copyright © 2020 The Belly Rules The Mind. We usually send ours to the fridge after a day or two on the counter, just to be safe. How to make Pumpkin Bread in an Instant Pot, 1-½ cup all purpose gluten-free baking flour - I used Bob's Red Mill. Just add the wet ingredients first and then the dry ingredients. 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. This is the first gluten and dairy free treat I’ve actually enjoyed. Thank you! What more can you ask for!? . So yummy looking! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. Instructions. It will need additional few Tbsp of milk. Grease a 1 1/2 quart loaf pan with coconut oil or avocado oil. Set the pot to cook for 55 minutes at manual high pressure. I love pumpkin recipes! I look forward to it. What did I do wrong? So I checked to see if Dana had a pumpkin bread, and sure enough! Sep 14, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! I made this into regular sized muffins and mini muffins. Omg I love this receipe. Add a cup of water to the Instant Pot. https://whatgreatgrandmaate.com/grain-free-paleo-blender-pumpkin-bread The loaf is finished when a tooth pick comes out clean . Pumpkin … In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined. (Haven’t gotten around to posting it until now.) After sharing the recipe, and seeing Raven and Lisa’s delicious creations; I wanted to make some, too! Follow us for more delicious Recipes ! Can I use a stand mixer instead of a blender? Chewy Almond Lemon Bird’s Nest Cookies are everything their name describes. You simply gather shelf-stable ingredients from the pantry and use a blender to combine the wet ingredients and bake. This site uses Akismet to reduce spam. Our recipe uses gluten-free chickpeas, aquafaba, and canned pumpkin, so the ingredients are readily available all year round. Oct 23, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! You can use the batter for the bread to make pumpkin muffins or doughnuts. This looks so easy and delicious! And we intend to do all we can to help equip and support your beautiful and thoughtful reasons for choosing to eat plants. This recipe is wonderful. Recommended Products I also added 1/2 tsp ginger and 1/2 tsp cardamom. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! <> So, clearly we needed to add a pumpkin bread into the mix. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … YOU HAVE ME DROOLING and I totally just clicked on the link to the donut churros! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! Allow it to sit at room temperature as you would a fresh-baked loaf. Add all wet ingredients (including flax) into the pitcher of blender. This gluten-free flourless pumpkin spiced bread recipe couldn’t be easier to make! Instructions you read my mind. I love that it is gluten free too so I wouldn’t have to alter the recipe :), Thnaks Shar! It is just an amazing easg recipe. Gosh, I love the simple ingredients and that the prep is so fast and easy! So... Easy Raw Homemade Jam  – this is a how-to for making strawberry chia seed refrigerator jam – a fast and healthy fruit spread recipe that needs no cooking! don’t forget to come back and leave your feedback and star rating. It’s so moist and easy to make.. do give it a try :). In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Do share your experience with us . I’ve made this and love it but the notes say bake at 350 F but the recipe says 375 F. I did 375 but is 350 correct? When using store-bought pumpkin pie spice, we generally use four teaspoons. YUM! Vegan Blender Pumpkin Bread is a gluten-free, oil-free, flourless, beautifully spiced, dairy-free, and eggless recipe giving you a guilt-free, low-fat treat with only 150 calories per slice! You can also make your own pumpkin puree if you are really feeling ambitious, but canned pumpkin … This recipe bakes exceptionally well in a preheated cast iron loaf pan. Blend a bit more, just until incorporated and smooth. GAHHH!! Beyond ta week, it’s best to freeze this eggless bread. Peanut Butter & Chocolate Cookies (Gluten-Free), Chewy Almond Lemon Bird’s Nest Cookies (Gluten-Free), Then, in a large bowl, whisk or mix with a fork or spoon the, Next, in a blender or food processor, puree the. https://www.theblendergirl.com/recipe/vegan-gluten-free-pumpkin-bread As always, thank you for being here and for trying our recipes! Cover the pot and set the seal to Sealing. Pour into the lined loaf tin and place into the oven to bake for 35-40 minutes, or until golden brown … Turned out great!! Yes! Awesome!! If you want, you can freeze the bread. Made with chocolate chips and pumpkin … Set aside. 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. Tips to making great pumpkin bread Preheat oven to 350 degrees Fahrenheit. Jan 10, 2020 - Vegan Blender pumpkin bread recipe that is baked to perfection! Good afternoon, y’all! And to sweeten the deal even further, this loaf is made with wholesome whole food plant-based ingredients that you may likely have on hand! Pressing the pumpkin seeds down very lightly into the batter helps them stay in place once the loaf is baked. Pumpkin bread is so great in the fall. It was such a breeze :) do give it a try you will.love it too :). For a change, stir in about 1/4 cup of chopped pecans or walnuts for added crunch and flavor. Make the semifreddo at least 4 hours before serving and up to 2 weeks. Its such a quick and easy recipe, you can make it just about any night of the week. WE’RE ALWAYS PINNING TASTY RECIPES! I’ve never used a blender before to make a baked bread. Learn how your comment data is processed. Line an 8 1/2” x 4” loaf pan with parchment paper, and set aside. As for us, even the aroma memory of this spiced gluten-free pumpkin bread is enough to make us bake another! Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! And in our experience, using a blender fully utilizes the aquafaba in this recipe and provides the best results. Delicious! NYT has an amazing brown butter bourbon pumpkin bread, but it’s hard to adapt to vegan/GF. Here is a delicious savoury paleo bread that has fantastic flavour and colour. I will fix it :) #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;}} Any suggestions please? 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