The leaves are falling and the festivals have come, thus begins the wonderful season of fall. Festivals showcasing homemade crafts and rustic baked goods are by far my favorite part of this time of year! Of course you cannot have too much fun without losing time, so for the rest of the year I am pretty much booked! Every weekend is filled with some fun holiday activity. I have always felt like I just get slammed with a whole year’s worth of holidays this time of year, but after I make it through all of them, I miss the holiday feel. Gathering with friends and family, cooking up wonderful dishes in the kitchen and watching the leaves change over time, are some things I will never forget. Even though the holiday season might seem early, I have already begun to decide on our family thanksgiving. If you enjoy cooking, then you know what I mean when I say I get excited when the holidays arrive!
This bread is packed with vitamins and minerals! Walnuts give it a nice crunch along with heart healthy omega 3 oils. Spices lend a sense of comfort and energy. Cinnamon is not only known for increasing energy but also for fighting inflammation. Multiple gluten free flours are combined in order to create the perfect texture which is why I recommend using different flours when baking. Pumpkin, like I have said before, is packed with vitamin C and A. Hopefully my home grown pumpkins will finish growing soon so I can use them in some new recipes!
Walnuts, spices, pumpkin and maple syrup come together in perfect harmony to create this moist and delicious treat, perfect for any occasion, breakfast, snack or dessert. This bread could easily be changed into muffins to make it easier to handle. Pecans could also be used in place of walnuts if desired.
Gluten Free Vegan Pumpkin Walnut Loaf
½ cup oat flour
¼ cup sorghum flour
¼ cup teff flour (or another ¼ cup of sorghum flour)
¼ cup almond flour
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 ½ tsp baking soda
½ tsp baking powder
¼ tsp sea salt
1 tbs ground flax seed
½ cup + 3 tsp pumpkin puree
1 ½ medium banana (mashed until smooth and creamy)
2 tbs almond butter or melted coconut butter (I used almond)
3 tbs apple sauce or sunflower oil
¾ cup almond or coconut milk
1/3 cup maple syrup
1/3 – ½ cup chopped walnuts (I usually leave mine in large chunks)
Instructions:1 tbs flax plus 3 tbs water (set aside for about 5 minutes to “gel” up)
Coconut flakes for garnish
Preheat oven to 350F degrees.
Combine water with flax and set aside. Combine all dry ingredients including spices and stir to combine.
Wisk together wet ingredients including nut butter, pumpkin and mashed banana.
Add wet ingredients to dry and stir to combine. Toss in chopped walnuts and fold to combine.
Line a loaf pan with parchment paper and pour in the batter, bake for about 1 hour and 20 minutes, checking with a knife every 10 minutes after 1 hour of baking. Let cool 30 minutes before slicing (It will be hard to resist!) At first the bread will seem gooey but it firms up substantially after cooling. Enjoy!