This recipe has been stored up in the F&B’s archives for a while now but seeing the influx of pumpkin recipes out there recently, I figured now is a great time to share one of the tastiest gluten-free and vegan pumpkin breads out there. I feel a bit all over the place with recipes lately. In fact, life has been an extension of the recipes I have been creating…
To recap: 3 weeks ago I quit my job. For multiple reasons. Reason #1: It was a terrible place to be at–full of toxicity that I needed to rid of. Reason #2: I was tired of always dreaming about what I really wanted to do with my life instead of actually doing it. Having a terrible job was great motivation to branch off on my own, but so was several years of feeling that crazy push in my heart to do what I wanted…
Changing what you are used to doing (regardless of what it is that needs to be changed) is always scary. For me, money was a big factor but also, what if I found out that I couldn’t do it after all? The first few nights of being “unemployed,” or self-employed really, I had a rough time sleeping. I worried about finances and time-management: Would I feel stressed and uninspired like I did last year when I was looking for a job? Would I be able to pay my bills once the money I saved up ran out?
Then I realized that thoughts like those were all a part of self-sabotage, not to mention they were useless because I was already moving in the direction that I wanted–wasn’t that victory enough? Wasn’t that enough evidence to keep my thoughts positive?…
So I have begun my new journey with a positive outlook. I switched to words like YES and straying away from “going there” with catastrophic possibilities. Instead of fixating on what could go wrong, I started to tell myself silly things like, Hey Cara, why not focus on what could go right?! Well, I’m not sure about what is going to happen but what I do know is because of positivity I was able to make one happy gluten-free and vegan pumpkin bread…
- 2/3 c. brown rice flour
- 2/3 c. sorghum flour
- 1/3 c. potato starch
- 1/3 c. arrowroot powder
- 3/4 c. brown sugar
- 1/2 c. sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. xanthan gum
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves (optional)
- 1/2 tsp. salt
- 1 c. canned pumpkin puree (not the pie mix)
- 1/2 c. oil
- 1/2 c. boiling water
- 1 Tbsp. EnerG egg replacer + 4 Tbsp. warm water, beaten with electric mixer for 30 seconds
- 1/2 c. walnuts, chopped (optional)
- Raw pepitas for garnishing the top
- Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan.
- In a large bowl, mix all of the dry ingredients together.
- In a medium bowl, thoroughly mix the wet ingredients together.
- Pour wet ingredients into the dry. With a wooden spoon, mix until just combined. Fold in walnuts.
- Pour batter into the loaf pan (if garnishing, place pepitas on top of batter). Bake for 50-60 minutes or until knife comes out smooth when inserted.
- Allow to cool for 10 minutes and transfer to cooling rack.