Pain de courge

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Ingredients

Dry ingredients

  • 1 cup Pumpkin Puree canned or fresh

  • 1 ¾ cup All-Purpose Gluten-Free Flour with added xanthan gum

  • ⅓ cup Almond Flour or almond meal

  • ⅓ cup Oil melted coconut oil, light olive oil or canola oil

  • 2 tablespoons Maple Syrup or oat milk

  • ½ cup Almond Milk

  • 1 tablespoon Apple Cider Vinegar

  • 1 teaspoon Vanilla Extract

  • ¾ cup Soft Brown Sugar or coconut sugar if refined sugar free

  • 1 teaspoon Baking Powder

  • 1 teaspoon Baking Soda

  • 2 teaspoons Cinnamon

  • ¼ teaspoon Nutmeg

  • ½ teaspoon Fresh Ginger

  • ¼ teaspoon Allspice

  • ¼ teaspoon Salt

Flax egg

  • 1 tablespoon Flaxseed Meal

  • 3 tablespoons Water lukewarm

Optional

  • ½ cup Vegan Dark Chocolate Chips

  • ½ teaspoon Xanthan gum if none in your gluten-free flour mix

Instructions

  • Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly brush the paper with melted coconut oil - I used a teaspoon of melted coconut oil that I brushed all over the paper to make sure the bread wouldn't stick to it. Set aside.

  • In a small mixing bowl, make the flax egg. Whisk the flax meal with lukewarm water. Set aside for 10 minutes or until it forms an egg-like texture.

  • In another bowl, whisk almond milk and apple cider vinegar. Set aside for a few minutes until it curdles.

  • In another large mixing bowl, whisk together the pumpkin puree, flax egg, brown sugar, maple syrup, melted coconut oil, almond milk mixture from before, and vanilla extract. Set aside. 

  • In another bowl, combine gluten-free flour, almond flour, baking soda, baking powder, ground cinnamon, ground nutmeg, allspice, and salt.

  • Pour the wet ingredients into the dry ingredients and combine until it forms a consistent batter.

  • Stir in chocolate chips if used.

  • Pour the batter into the prepared loaf pan.

  • Bake for about 50-65 minutes. You can cover the pan with a piece of foil after 25 minutes to prevent the top of the pumpkin bread from darkening too fast.

  • Remove from the oven, cool down 10 minutes in the pan, then lift the parchment paper to lift the pumpkin bread from the pan and transfer to a cooling rack.

  • Cool down on a rack for at least 4 hours or overnight before slicing into 12 slices.

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