The Rest of Sunday’s Baking Extravaganza

13 May

Oh this is a good one. Vegan and Gluten Free. I don’t quite know what to call this because there’s a lot going on. At heart, it’s a pumpkin bread with a lemon glaze. But it’s vegan and gluten free, covered in chopped cashews and pumpkin seeds and fragrant with the scent of ginger and cinnamon. It’s totally not seasonal, I know, but again, I am trying to run through what’s in my pantry and I had what I needed to make this loaf of deliciousness.

This loaf also marks my first attempt at using chia seeds as an egg substitute. I think it worked. I baked a tiny little tasting loaf for myself and the consistency is really killer. It’s moist and dense like a pumpkin bread should be. I think I added just a touch too much ginger but oh well. Next time.

Yeah, I really piled on the nutty topping with this one. It’s just chopped cashews and pumpkin seeds that got nice and toasty in the oven during the bake. The glaze is simply lemon juice and some confectioners sugar drizzled onto the bread while it was still a little warm.

Very excited to cut into this thing later. Here’s the recipe. It’s intense.

The Nutty Pumpkin Lemon Head: a vegan, gluten free production

Ingredients:

2 tsp chia seeds
6 tbsp water
1 1/2 cup brown rice flour
1/2 cup oat flour
1/4 cup buckwheat flour
1/4 cup corn starch
2 tsp xantham gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp salt
2/3 cup packed brown sugar
1 15oz can pumpkin
1/4 cup coconut oil
1/4 cup molasses
1/4 cup unsweetened almond milk
1 tsp vanilla extract
chopped cashews and pumpkin seeds for topping
About 4 tbsp lemon juice
3/4 cup confectioners sugar

Directions:

Preheat oven to 325. Lightly grease a loaf pan. Soak chia seeds in water for about ten minutes. Sift together all the dry ingredients and set aside. Mix together chia seeds, sugar, pumpkin, oil, molases and vanilla. Alternately add dry ingredients and almond milk and mix until well combined.

Pour into greased loaf pan and cover with the chopped nuts. Bake for about 55 minutes or until a toothpick inserted into the center of loaf comes out clean. Remove from oven and cool in pan. Remove from pan when still a little warm and place on a wire rack. Mix lemon juice and confectioners sugar until the sugar is totally dissolved. Place a sheet pan or piece of aluminum foil under the wire rack to catch drips and drizzle glaze over the bread.

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