chai pumpkin bread

Chai Spiced Pumpkin Bread- Gluten, Dairy and Sugar Free

Honestly, this fall pumpkin bread recipe is incredibly satisfying even without there being any wheat flour, dairy or sugar. It’s perfectly sweet and moist and your whole kitchen fills up with the warmth of harvest baking. My daughter who is a precocious teen, doesn’t really like much of what I cook because it’s generally on the “healthy” side- says “mom your bread slaps.” I suspect that means said she liked it because she asked for a few pieces. Have this warm bread standalone or with some vegan butter slathered on it.

Ingredients:

1 stick vegan butter, softened
1 T. coconut oil
1 cup Truvia/ Stevia, Xylitol or Monkfruit equivalent
2 organic eggs
1 (15-ounce) can organic pumpkin puree
2 cups gluten-free rice based flour (not almond flour exclusively)
1 1/2 tsp. pumpkin pie spice
1/2 tsp. cardamom and more to top
1/2 tsp. cinnamon
2 tsp vanilla extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 T. raw honey and 1 tsp.coconut oil to baste on top when finished

Instructions:

Preheat the oven to 325°F.
Cream the vegan butter, coconut oil and sugar substitute together.
Crack eggs and add to pumpkin and vanilla and hand beat, about 20 strokes.
In another bowl, mix dry ingredients: flour, spice blend, baking powder, baking soda and salt.
Add the dry ingredients to the creamed ones and blend.
Well grease a 9×5-inch bread pan. Pour in the batter, it should look similar to peanut butter in texture, thick.
Bake for about 1 hour and 1/2 at high altitude.
Glaze with 1 T. honey and coconut oil and cardamom while still warm.
Let cool before serving.

chai pumpkin bread

Chai Spiced Pumpkin Bread- Gluten, Dairy and Sugar Free

Honestly, this fall pumpkin bread recipe is incredibly satisfying even without there being any wheat flour dairy or sugar. It's perfectly sweet and moist and your whole kitchen fills up with the warmth of harvest baking. My daughter who is a precocious teen, doesn't really like much of what I cook because it's generally on the "healthy" side- says "mom your bread slaps." I suspect that means said she liked it because she asked for a few pieces. Have this bread standalone or with some vegan butter slathered on it.

Ingredients
  

  • 1 stick vegan butter softened
  • 1 T. coconut oil
  • 1 cup Truvia/ Stevia or Xylitol or Monkfruit equivalent
  • 2 organic eggs
  • 1 15-ounce can organic pumpkin puree
  • 2 cups gluten-free rice based flour not almond flour exclusively
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp. cardamom and more to top
  • 1/2 tsp. cinnamon
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T. raw honey and 1 tsp.coconut oil to baste on top when finished

Instructions
 

  • Preheat the oven to 325°F.
  • Cream the vegan butter, coconut oil and sugar substitute together.
  • Crack eggs and add to pumpkin and vanilla and hand beat, about 20 strokes.
  • In another bowl, mix dry ingredients: flour, spice blend, baking powder, baking soda and salt.
  • Add the dry ingredients to the creamed ones and blend.
  • Well grease a 9×5-inch bread pan. Pour in the batter, it should look similar to peanut butter in texture, thick.
  • Bake for about 1 hour and 1/2 at high altitude.
  • Glaze with 1 T. honey and coconut oil and cardamom while still warm.
  • Let cool before serving.
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