Pumpkin Chai Bread

I know I’ve already mentioned it here, but I have pumpkin to use up.  So, yesterday afternoon, after much inner debate I decided to make some Pumpkin Chai Bread.  Now, I have one ziploc bag left of pureed pumpkin sitting in my fridge.  Stay tuned for that one.

Pumpkin Chai Bread

Pumpkin Chai Bread

Preheat your oven to 350 F.  Lightly oil the bottom of a standard bread loaf pan or an 8×10 baking pan, and dust with gluten-free flour.  (I didn’t do this because my bread pan is non-stick and it turned out alright.)

Combine in a large bowl:

  • 1 cup pureed or canned pumpkin
  • 1/2 cup light olive oil (I used grapeseed oil)
  • 1 cup packed brown sugar (I used 1/2 cup raw agave nectar)
  • 2 tsp vanilla extract
  • egg replacer to make 2 eggs, made with warm water
  • 1/3 cup fresh pressed apple juice (I get mine at Davison Orchards)

Whisk together in a separate bowl:

  • 1 1/2 cups gluten-free flour blend (I used 1/2 cup each of tapioca starch, sorghum flour, and brown rice flour)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • 1/2 tsp allspice (I didn’t have this so I used nutmeg)
  • 1/2 tsp ginger
  • 1/2 tsp cloves (I didn’t have this so I added another 1/2 tsp ginger)

Add the dry ingredients to the pumpkin mixture and stir until smooth.  If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time to thicken the batter.  (I didn’t need to do this.)

Add-In Options:

  • 3/4 cup chopped fresh cranberries
  • 1/2 cup chopped walnuts or pecans (I chose pecans this time around)
  • 1/2 cup golden raisins
  • 1/2 cup vegan gluten-free chocolate chips

Pour the batter into the prepared loaf pan and bake in the center of your oven for 50 minutes to an hour, until the loaf is firm, a bit crusty and a pick inserted into the center emerges clean.

Cool on a wire rack.

Slice and wrap each slice in foil, bag and freeze.  (As if it will even last that long!) 

This bread is so moist and tasty, reminiscent of loaves my mom would make so many years ago I don’t even remember what was in it, except raisins, I distinctly remember raisins, and remember hating raisins.  Pecans were very nice.

Pumpkin Chai Bread

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2 Responses to “Pumpkin Chai Bread”

  1. Ruth
    October 7, 2013 at 8:31 am #

    Hi all-
    Used this recipe for my GF Celiac NJ support group and they went gaga over it. I had a Manischewitz 15 oz. GF yellow cake mix that I used and (omitted the flour in this recipe here), then followed the directions for the cake mix-3 eggs (instead of egg replacer in recipe) & 1/2 c. corn oil, mixed well. To that I then followed the recipe above, but substituted 1-15 oz. can of Pumpkin Puree for the apple juice, and omitted the xanthan gum, which isn’t needed. Instead of all spices I added 1 tsp. of cinnamon, 1 1/2 tsp. FIVE SPICE powder, & 1/4 tsp. nutmeg. DON’T Forget to add 1 1/2 tsp. baking powder,1 tsp. baking soda and 1/2 tsp. sea salt. Then added 1 tsp. of chia or flax seeds, and then 1 cup raisins. I did not add nuts due to allergies, but could add sunflowers seeds if warranted. Lastly added 3 T. of potato starch to thicken the batter till spoon stood up. Preheat oven to 350* and bake in a 8 x 10/13 pan (oiled & dusted with potato starch) for 40 min for moist brownies/ 60 min for cake like. Let cool. While waiting I melted butterscotch chips, added 3 T. of almond, soy or whole milk and 1 tsp. butter to cream the sauce. Serve warm on top or on side. Blackberry preserves could be put in middle for layer cake or served on side as a spread. Feeds- 25 brownie squares. GREAT for Halloween or Thanksgiving! This whole recipe is Gluten free! Thanks Aldi’s for GF choices!!! MEGAN-:)) I love your recipes!!! Everyone swore it was chocolate brownies-not crumb left! So tender & luscious! Enjoy!!! Happy holidays! Sending to my group…so chime in guys!

    • October 7, 2013 at 2:12 pm #

      My recipe post is so outdated, I’m kind of embarrassed now ;-) I’m actually working on updating this very recipe so I am excited to see you’ve tried it with your own adjustments – even though it’s not vegan any longer. I hope to post an updated pumpkain chai loaf recipe in the next bit with proper photos.

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