Quick Pumpkin Bread

Quick breads are so easy to make and so delicious to eat. Flavorful with warm spices, they take minutes to mix together and, when gluten-free, can take almost an hour to bake. But definitely worth it. Here’s a pumpkin quick bread recipe that will delight your whole family. I used allspice and ground cloves but feel free to use cinnamon, nutmeg, and/or ginger (pumpkin pie spices) instead. Various flours can also be used including all-purpose (I use the 1 to 1) but whatever one you choose will work. For a lighter bread, eliminate the protein powder and use an additional half cup of one of the other flours.

First make some flax gel by combining in a small dish:

2 tablespoons ground flax meal

1/4 cup warm water

Whisk to combine and set aside to gel. Preheat oven to 350 degrees. Spray a bread pan (9×5″) with non-stick cooking spray and set aside. Into your mixer’s bowl or a medium bowl (if using a hand mixer), add:

1 cup pumpkin puree

1/3 cup maple syrup (date or agave syrup, honey)

1/4 cup avocado oil

1 tablespoon vanilla

1 tablespoon rice vinegar

Mix until combined before adding:

1 cup oat flour

1/2 cup millet flour

1/2 cup quinoa flour

1/2 cup pumpkin protein powder (or another 1/2 cup of any of the flours)

2 teaspoons allspice

1/2 teaspoon cloves

1/4 to 1/2 cup date sugar (depending on your taste)

the flax gel

1/2 cup dried cranberries (optional, you could use chocolate or carob chips instead)

1/4 cup pumpkin seeds (optional to sprinkle on top in the pan)

Mix until all ingredients are well combined. This is a thick dough. Spoon into the prepared bread pan and smooth the top. Sprinkle with the pumpkin seeds if desired. Bake for 50-60 minutes. When a toothpick inserted in the center comes out clean cook for another 5 minutes. Cool on a rack. Great warm or toasted the next day. Will keep for several days in an airtight container.