Always look on the bright side.
In the past year I have learned so much about substitutions. I was actually forced to learn when my then 3 year old was diagnosed with gluten, dairy, and egg sensitivities. Holy moly that was a stressful week. Thankfully, my husband Pete was already gluten-free due to a celiac diagnosis in 2004.
While we were feeling a little bit stressed (can ya blame me), at the same time Pete and I were relieved. We finally had an answer for some of the difficulties plaguing my little man: tummy aches, difficulty sleeping, the sniffles, asthma, and mild eczema.
The other positive that came out of that week was the beginning of the end. Our journey to a whole food lifestyle was about to begin, thus ending our relationship with the majority of processed foods.
The amount of processed foods on the markets for babies, toddlers, preschoolers, and kids kind of drives me crazy. For instance, why is there a picture of a baby on the box of Arrowroot cookies? Should we really be giving our babies Arrowroots?
And what about Fruit by the Foot? Is that really fruit? Corn syrup and partially hydrogenated cottonseed oil. I have never even seen cottonseed oil on the grocery store shelves.
I am so thankful for the forced change to our diets. Callum’s sensitivities have forced us to pay attention to the food we eat. And our whole family is much healthier for it.
Today I want to share a gluten-free, dairy-free, and egg-free pumpkin bread recipe with you. It’s full of good ingredients. And it’s simple to whip up. Homemade snacks with ingredients you can pronounce aren’t hard to make!
Both Callum and Liv love this bread – and that’s saying something. Callum has been such a picky monkey when it comes to my baking. I was shocked when he asked for some pumpkin bread. Pleasantly shocked. And even more shocked when he asked for more.
Gluten-Free & Vegan Pumpkin Bread
2.5 tbsp ground flax mixed with 3 tbsp warm water
¾ cup coconut sugar (or sugar of your choosing), plus more for sprinkling
1/3 cup plus 3 tbsp unsweetened applesauce
1 cup unsweetened pumpkin puree (not pumpkin pie filling)
1 tbsp vanilla extract
½ cup melted coconut oil, plus more for brushing
2 cup my all-purpose mix
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp sea salt
Preheat the oven to 350 degrees. Lightly oil a 9×4 inch loaf pan.
Combine the flax-water mixture in a large bowl, set aside for a couple of minutes. Add the sugar and combine until the mixture is a little frothy. Add all of the applesauce, pumpkin puree, vanilla and oil and stir until combined.
Sift the flours, baking powder, baking soda, cinnamon and sea salt in a medium sized bowl. Add the wet mixture to the dry mixture and stir just until combined (now would be a good time to add 1 cup of chocolate chips or nuts if you like them in your pumpkin bread).
Pour batter into the prepared loaf pan and sprinkle the top with a handful of sugar. Place in the oven and bake for 20 minutes. Remove from the oven and brush with some melted coconut oil. Bake for another 15-18 minutes – or until tested with a knife.
Let cool in pan on a wire rack. Cut into slices and enjoy. Store in an air-tight container on the counter for 3 days, if it lasts that long!
Pete and I like to toast ours and drizzle it with coconut oil. So good.
Are you in the mood for pumpkin? Check out these great pumpkin recipes!
- Amy’s Pumpkin Pie Pudding
- Shirley’s Crustless Pumpkin Pie
- Ali’s Pumpkin Cheesecake
- Kim’s Pumpkin Pancakes
And as always, this recipe is linked to Amy’s Slightly Indulgent Tuesdays.
This post is also linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker