The craving for everything pumpkin is still going strong and this moist and flavourful bread is popular with both kids and adults alike.
You know I’m all about ensuring that healthy dishes taste as good (and better) than unhealthy alternatives and this pumpkin bread ranks up there as a big winner.
Before you start writing me about the butter on the bread, yes, if you’re vegan, you’re not going to use that, ha! When you’re eating this healthy, you’re entitled to a little butter (that is fine in small doses) unless you’re eliminating dairy from your diet.
I’m so happy to introduce you to Liz who, along with Ayano is part of my new baking team! Liz is also a mom of a two young children ages 3 and 1. She is wanting to ensure that her little ones are getting only the best, nutritious foods so she is the perfect fit for the blog. Plus, I’m madly in love with her adorable children!
Liz is also a neighbour, friend and photographer. These photos are hers and I’m so impressed with her first experience shooting food! I think I’ll have to ask her to reshoot some of my old original photos, haha!
I thought you’d get a kick out of her comments on her first experience shooting food. They made me literally laugh out loud!
1. Don’t assume that you have all of the equipment you need; check before hand. It is possible that your mother-in-law has thrown out some of your baking equipment and your husband has neglected to tell you (however, all it takes is a “look” and he will rush out to replace the equipment, in an attempt to correct his error).
2. It is impossible to set up a tripod and stage the shot while you wait for your goods to bake, when there is a 1 year-old and a 3 year-old on the premises (who the hell let them in, anyway?).
3. People look at you strangely when they see you taking pictures of food. Especially close-up pictures.
I know that all food bloggers reading this can relate – we’ve all been there, right? I let her know that a time will come when her family is sitting at the table getting more and more annoyed while she’s standing on a step ladder in the kitchen trying to get the best overhead shot of dinner!
So glad to have you on board, Liz, and looking forward to lots of healthy, kid-friendly deliciousness!
When you check out all the ingredients in this pumpkin bread, you’ll be smacking your lips in anticipation of every scrumptious bite! Gotta have it!
Vegan Pumpkin Bread (Gluten-Free)Print Recipe
- 1 cup buckwheat flour
- 1 cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup coconut oil, melted
- 6 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/4 cup water
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat your oven to 350 F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.
Adapted from Dextoxinista.com . Recipe prepared and photographed by Liz Renshaw, Simply Fresh Dinners. *Use Bob's Red Mill Buckwheat Flour for best results.