Maple Hemp Pumpkin Loaf #glutenfree #vegan

After finding a long lost pumpkin I had stashed away in the basement for the winter, I thought it only fitting to bake up something yummy with it's gorgeous pumpkin-y goodness.  And given we are just starting Maple Syrup season in my neck of the woods, what better way to celebrate?! This recipe was a bit of an experiment, but I'm happy to report that it turned out beautifully.  Hope you enjoy my Maple Hemp Pumpkin Loaf as much as we do! (it was devoured in under 48 hours)

Maple Hemp Pumpkin Loaf

  • 1/3 cup melted Coconut Oil
  • 1/2 cup Maple Syrup
  • 2 Chia or Flax Eggs
  • 1 cup Pumpkin Puree (not pie filling - I used my own homemade pumpkin puree)
  • 2 tsp Vanilla 
  • 1/4 cup Dairy Free Milk
  • 1/2 tsp Sea Salt
  • 1 tsp Cinnamon (plus some extra for the top)
  • 1/2 tsp Ginger
  • 3/4 tsp Pumpkin Pie Spice (or any combo of your favourite flavours - nutmeg, clove, all spice all work well)
  • 1 3/4 cup All Purpose Gluten-Free Flour mix (I used King Arthur's blend, but any will work. Just make sure it has xanthan gum or you will need to add some to your mix to keep the loaf together. 1/4-1/2 tsp should do it)
  • 1/2 cup Hemp Hearts (or you could use any other seeds or nuts if desired)
  • 1 tsp Baking Soda
  • Pumpkin Seeds, Hemp Hearts or Raw Sugar for sprinkling on top. (optional)
  • Preheat your oven to 325 degrees and line a standard loaf pan (9x5) with parchment paper.
  • Make your Chia or Flax eggs in a small bowl and let sit for 15 minutes. Never tried it? Click here for an easy how to!
  • Meanwhile, a large bowl mix together all your wet ingredients: pumpkin, vanilla, oil, milk, maple syrup and vegan eggs.  
  • Next stir in your salt, cinnamon, ginger and pumpkin pie spice.  Then beat on med-high until everything is thoroughly combined.
  • Add in your hemp hearts or seeds and stir. Then stir in your baking soda and flour until just combined.
  • Spread your batter evenly in your lined loaf pan and sprinkle with cinnamon and seeds/sugar if using.  Use a small knife to gently swirl the cinnamon and toppings onto the top of your loaf.
  • Bake your loaf for about an hour.  Mine took about 58 minutes, but cooking time will vary depending on your oven.  So anywhere from 55-65 minutes should do it.  Make sure to check your loaf with a cake tester when it's getting close.  Your loaf will be done when your cake tester/toothpick comes out clean from the centre of the loaf.
  • Once done, let your bread cool in the pan for 5-10 minutes and then carefully transfer to a wire rack by lifting it with the parchment paper.  Let cool for at least another 30-45 minutes (if you can wait that long) before slicing.

So, the Maple Hemp Loaf was family approved with the kids and hubby happily inhaling it. (notice there's only half a loaf in the photos...it was almost gone before I could get the camera!)  And with no nuts, it's school safe making it perfect for lunches.  Plus with the added hemp hearts, not only do you get a little sweet treat, but also a nice protein boost too.  Keep your bread in an air tight container on the counter to keep it lovely and moist.  You can certainly put it in the fridge, but it will firm up a bit more.  And since ours is now gone, I can only assume it would freeze fairly well too! Just ensure its wrapped well and in an air tight container before popping it in the freezer.

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