Purrfect Pumpkin Bread

Winter, WHAT are you doing? 

We were having such a sublime Fall.  We are NOT ready for you yet!

(Don’t annoy the Autumnal Fairy.)

The Autumnal Fairy is being chased through the forest by this guy...though she doesn't seem to mind...

The Autumnal Fairy is being chased through the forest by this guy...though she doesn't seem to mind...

Tell you what. 

Here is an offering...it’s vegan, gluten free, sugar free, and it is dee-lish.

Go ahead. Take a big piece.  

Better yet, take the whole thing.

Purrfect Pumpkin Bread.jpg

There you go...now don’t come back until December, okay? January?

Purrfect Pumpkin Bread

Dry Ingredients:

  • 2-1/2 C. gluten-free organic baking flour 
  • 3/4 C. xylitol
  • 2 Tbsp arrowroot powder
  • 1 Tsp baking powder
  • 1/2 Tsp xanthan gum
  • 1Tbsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp himalayan salt

Wet Ingredients:

  • 1 80z can org pumpkin puree (NOT pie filling!)
  • 1 C. hot spring water
  • 1/3 C. coconut oil, melted
  • 2 tsp vanilla extract
  • 20 drops liquid vanilla stevia
  • 1 C. toasted walnut pieces 

You can get all the exotic ingredients in your local health food store (some available in the bulk section), or online www.vitacost.com. As always, make sure all ingredients-including spices- are organic whenever possible.

Preheat oven to 350. Oil the bottom of a loaf pan.

Whisk together dry ingredients. Mix wet ingredients separately.

Combine dry into wet ingredients, slowly, whisking as you pour.

Bake for 45-60 minutes in a loaf pan. (I made this one in a brownie pan, so it looks a little weird.)  It is done when a toothpick in the center comes out clean. Let it cool completely, then slice, and dust the top with cinnamon. 

Fall-ing for You,

xxxAlise