I posted about it weeks ago on Instagram and have since tested it a few more times to perfect it. The first attempt yielded moist, flavorful bread that was a bit too crumbly. The second attempt seemed hopeful, but it failed to remedy that problem once again. Third time was a charm! I think I’ve nailed it.
And then an additional natural binder: mashed banana. I’ve found that banana binds otherwise crumbly baked goods when they’re both vegan and gluten-free. Even though it’s the
, resist the urge to slice in right away. Let it cool completely before slicing or it can be a tad on the crumbly side.
Pillowy Pumpkin Snickerdoodles (v + Gf)
Intestingthis recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so deliciousit didn’t wear on me one bit and I even struggledto give the last loaf away to friends. That’s how good this bread is!
This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.
If you give this recipe a try, please let us know! We loving hearing aboutwhat you make and enjoy. If you do, be sure to tag a picture # on Instagram so we can check it out. Cheers and happy baking!
How To Roast Pumpkin (& Make Purée)
*My go-to GF flour blend *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe. *If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour. *Nutrition information is a rough estimate. *Adapted from my V/GF Carrot Apple Muffins
Serving: 1 slices Calories: 235 Carbohydrates: 35 g Protein: 4.5 g Fat: 9.5 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 4.3 g Sugar: 12.6 g
Intestingthis recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so deliciousit didn’t wear on me one bit and I even struggledto give the last loaf away to friends. That’s how good this bread is!
This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.
If you give this recipe a try, please let us know! We loving hearing aboutwhat you make and enjoy. If you do, be sure to tag a picture # on Instagram so we can check it out. Cheers and happy baking!
How To Roast Pumpkin (& Make Purée)
*My go-to GF flour blend *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe. *If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour. *Nutrition information is a rough estimate. *Adapted from my V/GF Carrot Apple Muffins
Serving: 1 slices Calories: 235 Carbohydrates: 35 g Protein: 4.5 g Fat: 9.5 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 4.3 g Sugar: 12.6 g
Intestingthis recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so deliciousit didn’t wear on me one bit and I even struggledto give the last loaf away to friends. That’s how good this bread is!
This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.
If you give this recipe a try, please let us know! We loving hearing aboutwhat you make and enjoy. If you do, be sure to tag a picture # on Instagram so we can check it out. Cheers and happy baking!
How To Roast Pumpkin (& Make Purée)
*My go-to GF flour blend *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe. *If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour. *Nutrition information is a rough estimate. *Adapted from my V/GF Carrot Apple Muffins
Serving: 1 slices Calories: 235 Carbohydrates: 35 g Protein: 4.5 g Fat: 9.5 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 4.3 g Sugar: 12.6 g
0 Komentar