Gluten Free Vegan Pumpkin Bread with Icing.
The most delicious gluten free and vegan iced pumpkin bread. A perfect fall treat.
Ingredients
For the bread:
- 2 cups gluten free flour can use all purpose flour or another gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup organic cane sugar
- ½ cup light brown sugar
- ⅜ cup organic canola oil coconut oil is also fine
- ¾ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
For the glaze:
- 1 cup confectioner's sugar sifted
- 2-4 teaspoons of water
Instructions
- Preheat the oven to 350 degrees. Place parchment paper in a 9x5 loaf pan so that it hangs over the sides.*
- Whisk together the first nine ingredients in a mixing bowl.
- Add the oil, pumpkin puree, vanilla extract, and water. Stir well.
- Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.
- Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan.
- Once cool, use the sides of the parchment paper to lift the bread out of the pan and place on a wire baking rack over a piece of parchment paper.
- Whisk together the confectioner's sugar and water. (Start with 2 teaspoons of water, and add more if needed). Drizzle the glaze over the loaf. Enjoy!
Notes
I used a 9x5 loaf pan. If you use an 8x4 loaf pan, the baking time will be a little longer. I recommend the 9x5 - I think the loaf bakes more evenly in that size.
Nutrition facts are for one slice with icing. You should be able to get 8 slices out of a loaf.
Nutrition
Calories: 362kcalCarbohydrates: 65gProtein: 3gFat: 11gSodium: 288mgPotassium: 90mgFiber: 3gSugar: 42gVitamin A: 3575IUVitamin C: 1mgCalcium: 51mgIron: 1.5mg
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