A hand mixer or even a food processor will also work just fine to mix the recipe’s wet ingredients. And when using our convenient, trip-to-the-store-saving. This method is by far our favorite! I replaced it with applesauce and added sliced apples to the bottom!!!! Carefully remove the loaf pans from the pot using. This sounds so great! https://www.theblendergirl.com/recipe/vegan-gluten-free-pumpkin-bread Feb 21, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Continue to blend for a few seconds, just until everything starts to combine. This is so good! Tips to making great pumpkin bread Omg amazing!!! PUMPKIN SPICE: I recommend my homemade blend because it truly is the best and will give the most amazing flavor. This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. Preheat oven to 350 degrees Fahrenheit. I made with oat flour and used a bit of applesauce as I didn’t have enough applesauce. I also added 1/2 tsp ginger and 1/2 tsp cardamom. https://dev-recipes.instantpot.com/recipe/ace-blender-moist-pumpkin-bread Pulse the pumpkin in a food processor or blender until it is a smooth, even consistency. Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. When using a stand mixer instead of a blender for this recipe, combine the wet ingredients on low to medium-low. Then, once your healthy pumpkin bread is no warmer than room temperature, wrap it tightly in parchment paper or plastic wrap or in a well-sealed airtight container. I added some elements from NYT, including reducing water to 1/4 cup + 1/4 cup bourbon. This vegan blender pumpkin bread can easily keep fresh in the refrigerator for about one week without worry. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Pour the batter in greased spring form or bundt pan and cover it with foil . Oh yes!! What more can you ask for!? When using store-bought pumpkin pie spice, we generally use four teaspoons. I added raisins and held back a little sugar to sprinkle on top of batter before baking. An individual slice alternative is a super handy way to store this bread. It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. 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! .xoxo. And as always, without fail, you can count on our recipes to be health-minded, whole-food plant-based, vegan, oil-free, gluten-free, dairy-free, and eggless! Oct 22, 2018 - A Vegan Blender pumpkin bread recipe that is baked to perfection! It also helps to speed the process along. In this and other recipes, besides using pitted dates as a healthier sweetener, I often use mashed ripe banana or chopped apples or applesauce. You can freeze the bread for up to 6 months. If you make it do share your feedback with us. You're awesome for doing it! This recipe was originally published in Oct 2018 and has been updated with new instructions , pictures, video and pro-tips. Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread. So once you’ve made a loaf or two of delicious gluten-free and flourless pumpkin bread, try one of our other equally delicious cooler weather suggestions. The key to this loaf having the best flavor is the spices, of course. It’s so simple make. Can I use the batter to make muffins or doughnuts instead? For specifics on how to freeze your homemade loaf, refer to the recipe article above. It’s fluffy, moist and full of fall spices. Hi Verria, I have not worked with tigernut brand.. but if you have used it and you are comfortable using it… Go ahead .happy baking! Seems quick and easy, both for making and clean up! Preheat oven to 350°F. So we opt to use organic canned pumpkin for the sake of time and convenience. I’ve recently been trying more vegan recipes, so thank you for this! Cool bread in pan for 15-20 minutes before removing to a wire rack to cool completely. Any suggestions please? LET’S BE FRIENDS ON PINTEREST! Because, well, this a a PUMPKIN banana bread! This recipe is extremely flexible regarding how you create the eggless, flourless, dairy-free batter. Vegan + GF…. Making it easy to find, follow, and collect delicious tasting health-minded recipes to fully convey the pleasures of plant-based and gluten-free eating is the purpose of this site. Notes: Make sure to use canned pumpkin that contains only squash/pumpkin, and no other ingredients. Pressing the pumpkin seeds down very lightly into the batter helps them stay in place once the loaf is baked. My delicious plant-based whole food pumpkin spice bread is so easy to make because its made in a blender. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! Do share your experience with us . Copyright © 2020 The Belly Rules The Mind. Cover the pot and set the seal to Sealing. Place the pan in the oven and bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. don’t forget to come back and leave your feedback and star rating. If you haven’t eaten every last crumb of your deliciously healthy gluten-free pumpkin bread within a few days, you may then opt to keep your loaf in the refrigerator to maintain freshness. You can also make your own pumpkin puree if you are really feeling ambitious, but canned pumpkin … It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana. In a high-powered blender, add the cream, and slowly turn up the speed to medium until stiff peaks form. Preheat oven to 375* Fahrenheit. Right out of the oven they are a little crunchy, but as they cool, these cookies magically become delightfully chewy. Preheat oven to 350°F. Notes Slice the bread and serve with your favorite toppings and enjoy! Beyond ta week, it’s best to freeze this eggless bread. Add the rest of the dry ingredients (baking powder, salt, cinnamon and pumpkin … It is just an amazing easg recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. First, be sure to allow your freshly baked bread to cool completely on a wire rack. I am not a dietician but here are my best suggestions being the home cook that I am. we usually use three teaspoons in this recipe. Ready for something new? If you are using a stand mixer, use the paddle attachment and mix all the ingredients on medium low until the batter is combined. As for us, even the aroma memory of this spiced gluten-free pumpkin bread is enough to make us bake another! I wish I had a slice right now! Hope this helps! Blend until smooth and apple is … Pumpkin bread is so great in the fall. we have not yet tried it with oat flour. That’s definitely one of the ways you can enjoy it ! How to make it This is what is showing up for me “1-1/2all purpose gluten free baking flour – I used Bob’s Red Mill”, Hi Rachelle, you will definitely love it!its 1-1/2 cup. This gluten & oil free bread is moist and cakey with the most incredible texture that is not at all gummy. Thank you! :-), Thanks! 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! Thanks for sharing your feedback with us :), I tried using almond flour and baked it for 45 mins at 375 and it literally will NOT cook all the way through. Easy baked spiced bread has never been more approachable! Add all wet ingredients (including flax) into the pitcher of blender. Good afternoon, y’all! In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. I also used avocado oil and topped with pecans. It should only take about 30 seconds . Oct 23, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Can I make this with regular flour? The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … Once your homemade pumpkin bread is room temperature, wrap the loaf tightly in parchment paper and place the wrapped load in a ziplock bag, plastic wrap, or airtight container. Awesome!! Make the semifreddo at least 4 hours before serving and up to 2 weeks. I love that it is gluten free too so I wouldn’t have to alter the recipe :), Thnaks Shar! Pumpkin … Jan 10, 2020 - Vegan Blender pumpkin bread recipe that is baked to perfection! The loaf is finished when a tooth pick comes out clean . So I checked to see if Dana had a pumpkin bread, and sure enough! It’s a typo mistake 375*f is correct . In this recipe article,... Vegan Macaroni and Cheese begins with a no-cook dairy-free, yogurt miso mac and cheese sauce, that you stir into the gluten-free pasta, or not, your choice! While it heats, use oil or a nonstick spray to grease a 9×5 loaf pan. As Mike and I test the combinations of ingredients, prepare the recipes, style, and shoot photographs of the finalized dishes to publish our new ideas, we want you to know why we do what we do. Wow – this is so easy and looks amazing! Line an 8 1/2” x 4” loaf pan with parchment paper, and set aside. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … Hi there, I will fix it :) I wanted to share pictures of the pumpkin bread I made on Sunday morning for breakfast. Set the pot to cook for 55 minutes at manual high pressure. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind or Pinterest @Bellyrulesdmind. I love the photo of the whole loaf –looks like it bakes to perfection. To store them, allow the bread to cool completely on a wire rack. Can I use the batter to make muffins or doughnuts instead? We share the details of our recipes in the way that we do to provide you with helpful information. Close the lid to your blender and blend on low to medium speed until the batter is 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! To make doughnuts, reduce the cook time to about 15 minutes. Although it all fit, when I blended it the baking soda expanded and pressurized the bullet and made a huge mess. "Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top. This is a great recipe. Yum that Pumpkin Bread sounds amazing. To make muffins, reduce the cook time to about 20 minutes. I love all things pumpkin and can’t believe how easy this is by making it in the blender! It’s a smart way to portion control servings and prolong the enjoyment of your vegan and gluten-free pumpkin bread! ; In a high speed blender, add the oats and grind into a fine flour. There’s just something about the pumpkin season to make many of us want to go apple picking, visit a pumpkin farm and gather around a bonfire. To thaw, first, unwrap the bread so that condensation doesn’t end up causing it to become soggy. Here is a delicious savoury paleo bread that has fantastic flavour and colour. 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. So yummy looking! Can I use a stand mixer instead of a blender? Grease an 8 or 9-inch bread pan with coconut oil or oil. Once the cook time is complete, let the pressure release naturally for 10 minutes. 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. Hi lorelei, looks like the temperature of the oven was the issue.. the cake should not take more then 50 mins to cook. Doing so avoids splattering the batter everywhere! Once the batter is mixed, use the spatula to scrape the batter into the prepared loaf pan. Line the width of a 9 x 5-inch loaf pan with parchment paper. This pumpkin bread keeps well when you store it in a covered container in the fridge. Hey Angel, Thanks for sharing your experience with us ❤️. […] Recipe Source: The Belly Rules The Mind […], […] Vegan Blender Pumpkin Bread from The Belly Rules the Mind […]. Here is what you will need to have on hand: Preheat the oven to 375 degrees. Thank you! This pumpkin bread looks so easy to make. WE’RE ALWAYS PINNING TASTY RECIPES! YUM! Vegan Gluten-Free Pumpkin Bread in the Blender is an oil-free, flourless, dairy-free, eggless, seasonally spiced quick baked loaf recipe made with chickpeas and its aquafaba! Delicious! And in our experience, using a blender fully utilizes the aquafaba in this recipe and provides the best results. Allow the loaf to cool for some time and then remove from the loaf pan to finish cooling on a wire rack. Yummy! Vegan pumpkin bread is one of those seasonal recipes that might end up on your regular baking rotation. GAHHH!! In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Hi Allison , We have only made this with Gluten free all purpose flour successfully. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … When you are ready to eat the bread, thaw it in the refrigerator. Close the lid to your blender and blend on low to medium speed until the batter is combined. Without knowing the ingredients, no one would ever believe that this pumpkin bread is about the healthiest treat you’d ever hope to bake! Set aside. What do you need to make this recipe The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! How should I store the bread? It’s lightly sweet and flavorful addition to this bread, highly recommend it! How to make Pumpkin Bread in an Instant Pot Follow these tips and tricks to make the best pumpkin bread: You can use regular, all purpose flour if you prefer. How much flour does the recipe call for? I can’t wait to give this a try! Hi Katie, Thanks for sharing your experience with us hope you try other recipes from our blog too. As always, thank you for being here and for trying our recipes! So I tried making this and it would not cook all the way through (left in for a total of 1 and a half hours). It will need additional few Tbsp of milk. Did you make recipe? For the 3/4 cup of coconut sugar, date, or maple sugar, I believe you could use an equal amount or even a slightly lesser amount of pitted dates. Follow us for more delicious Recipes ! Canned Pumpkin Puree. I’ve never used a blender before to make a baked bread. #pumpkingbread #veganbread #veganpumpkinbread #blenderbread Do share you feedback with us♀️❤. Sep 14, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! This site uses Akismet to reduce spam. Pumpkin lends the bread its delightful moisture while the cinnamon gives this quick bread recipe its irresistible fall flavor. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Be sure to tag us @dbellyrulesdmind. Pour into the lined loaf tin and place into the oven to bake for 35-40 minutes, or until golden brown … Around 15 minutes, check the muffins to help prevent burning. Made with chocolate chips and pumpkin … Or instead of pumpkin seeds, try topping your loaf with a sprinkle or two of crunchy raw cacao nibs—or a couple of spoons of vegan mini chocolate chips. Don’t over mix it! 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. I bet it would go well with a coffee. Vegan pumpkin bread is an easy way to enjoy a sweet fall flavor. Follow the same steps either wrapping the bread or placing in a freezer safe container. This is the first gluten and dairy free treat I’ve actually enjoyed. Our recipe uses gluten-free chickpeas, aquafaba, and canned pumpkin, so the ingredients are readily available all year round. Chewy Almond Lemon Bird’s Nest Cookies are everything their name describes. Oooh this sounds so good and so easy to make! Thanks Sarah , for sharing your feedback with us. The doughnuts should appear golden brown when done. This recipe is wonderful. We like to freeze the individual slices to grab a piece to enjoy as desired. , and place the bread on a cooling rack. The topping for this pumpkin bread is a Vanilla Cashew Date Icing from my blog. For example, you can opt to use a stand mixer instead of a blender to mix your loaf of plant-based bread. 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. Oh this looks amazing!! You can now store the pumpkin for up to two weeks and use in any recipe that calls for canned or pureed pumpkin. This looks so easy and delicious! Grease a 9 x 5 loaf pan. Blend a bit more, just until incorporated and smooth. You may need to scrape down the sides of the blender since the batter will be very thick. Blender recipes are wildly popular around these parts. Turned out great!! . YOU HAVE ME DROOLING and I totally just clicked on the link to the donut churros! 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! It freezes well too. In a blender or food processor add oats, gluten free baking mix, baking powder, salt, honey, eggs, butter, milk, pumpkin puree, pumpkin pie spice, cinnamon and sugar and blend or pulse until the batter is smooth and blended well. It was such a breeza to whip this bread up.. no cleaning no mess.. do give it a try :). But if you do have a blender, you are going to love how well it works for this gluten-free vegan pumpkin bread recipe. I made this into regular sized muffins and mini muffins. Thanks for asking, Ian. Yummy! You can store your pumpkin bread at room temperature for two or three days or so. 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. Thanks! In the jar of a high-powered blender, combine the eggs, cashews, maple syrup, pumpkin … Have you tried making it with oat flour? Most vegan breads I try are not nearly as fluffy and mouth watering good!! Instructions NYT has an amazing brown butter bourbon pumpkin bread, but it’s hard to adapt to vegan/GF. As stated in this article from Mayo Clinic, “both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.”. Its such a quick and easy recipe, you can make it just about any night of the week. It’s so moist and easy to make.. do give it a try :). You don’t need much to make pumpkin bread at home. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … Bake for 35 -40 minutes. 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