Morning!
Yeah, get excited for the recipe in my post title. I’ll get to that in a bit. A few things first; like breakfast.
I’ve been trying to get a bit more creative with my breakfasts. It’s going well some days, but other times I just like to eat a nice bowl of eggy oat bran. That is something I never get sick of.
It’s been a toast kind of morning in my neck of the woods. This mornings bread was toasted, one half with an egg and almond butter, and the other half with almond butter and homemade blueberry and banana jam.
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With all the fun holidays happening the next few months, it definitely gets me into the baking mood. There’s nothing better then having a cozy day inside; along side some movies, a cup of hot tea, and eating freshly baked goods straight from the oven.
This vegan pumpkin bread is like a magical mixture of all things wonderful.
In honour of the plant power challenge, I knew I needed to attempt baking using one of my favourite things. Pumpkin. I decided a bread would be the best bet.
Todays challenge asks for post workout meals, and I’m pretty sure this here would fit the bill.
Vegan Pumpkin Chia Bread (gluten and sugar free, vegan)
- 1 cup brown rice flour
- 1/4 cup coconut flour
- 1/4 cup protein powder (I used sun warrior, I recommend not using a whey protein powder, or it will get rubbery when baked)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1½ teaspoons pumpkin pie spice
- 1-2 teaspoons stevia or 2 tablespoons maple syrup
- 1/4 teaspoon salt (to bring out the sweetness)
- 3 tablespoons chia seeds plus 6 tablespoons water
- 1½ cups pumpkin puree
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2-4 tablespoons almond milk (if needed)
Instructions
1. Preheat your oven to 350.
2. Combine the chia seeds and water in a small bowl and set to the side.
3. In a large bowl, mix together the dry ingredients.
4. In another bowl mix together all the wet ingredients including the chia “egg”. You may want to melt your coconut oil beforehand, so that it mixes well into the wet ingredients.
5. Add the dry to the wet mixture, and add more almond mild if added moisture is needed. The batter should be thick.*
6. Line your loaf pan with parchment paper or lightly grease your pan.
7. Bake for 50-60 minutes until a toothpick comes out clean and allow to cool at least 10 minutes before you take it out of your loaf pan.
8. Enjoy!
*Do not over mix!
This is good stuff. I am always slightly weary with vegan baking. I’m not too sure why because it can be pretty easy to adjust and it is just as tasty!
I love how this bread is slightly crispy on the outside, but remains incredibly smooth on the inside. I’ve been eating these slices with a little dab of cashew butter. Heavenly.
Do you like baking?
Do you tend to bake more during certain months?
Are you sick of everything pumpkin yet?;)
Have a wonderful day!
About Lisa
YUMMO! Your love of pumpkin is contagious, now I totally wanna make some pumpkin bread heehee
Ha ha. I knew you’d love the pumpkin post:) My fellow pumpkin lover
I love all things pumpkin and bread is included! I can’t wait to try out this recipe! I have been so inspired by the plant power challenge and by YOU and all of your veggie filled meals! Keep them coming!
Awe thanks so much Danielle! And I’m always inspired by your paleo foods and recipes! They always look amazing! I miss seeing your face!! ha ha
I love baking! Definitely one of my favourite pasttimes, so good thing I got to do it a lot over the weekend for Thanksgiving.
I’m always a bit weary of vegan baking – I think it can be done well (one of the best desserts I’ve ever had was a vegan whoopie pie) but I’m never quite sure how to go about it. Your bread is an awesome way to start into a foray of vegan baking, clearly.
I feel like baking is just so comforting and a little relaxing! I think Thanksgiving is what really kicks in the baking for me as well!
Oh yes, I’m the same with vegan baking. It always tastes amazing, but I’m scared I’ll mess it up! Thank gosh this turned out good!
This sounds marvelous! Thanks for the great looking recipe
No problem:)
Blueberry and banana jam? That looks unreal! I’ve never heard of banana jam- how cool! The pumpkin bread also looks amazing : ).
Ha ha. Yah, just super simple! I’ll post a little recipe possibly tomorrow! Thanks Carly!
that recipe looks awesome!
Thank you Alex!
LOVE pumpkin bread! I usually bake more in the winter months.. I think it’s my attempt to get warm haha
Ha ha. So true. I think I do the same things through out Winter. In Summer I hardly ever want to turn on the oven.
Crispy outside and smooth inside? Yum
I’m not getting tired of all things pumpkin, but I think it’s mainly because I haven’t really been seeing them too much around here. We get the odd pumpkin flavored tea/coffee, but otherwise the craze hasn’t hit the stores too much. And I definitely agree that this time of the year is the perfect time to do some baking. I love baking but just couldn’t get myself to do it during the warmer months. Now that the weather is cooling off, though, I’m back in the kitchen 
I was going to say moist, but I know SO many people dislike that word ha ha. So smooth it was. Doesn’t sound as good though;)
That’s true, I haven’t seen too much pumpkin happening around the grocery stores here yet. We usually carry them all year long though, so I never have the chance to miss pumpkin.
I always look forward to your recipes! They always look amazing.
Oh yeah, I totally bake more during the fall/winter months. Nothing beats the smells wafting through the house on a cool day. Snuggle under a blanket with some hot tea/cocoa/coffee, fresh baked goody, and a book…my fave!!
I’ve never tried leaving out the eggs and using chia to replace…I have chia so I should try it.
Oh yes! I just got so happy reading that comment. Gets me super excited for cooler months!
Definitely try it out, the chia works pretty well as an egg replacer!
It IS hard to motivate oneself to try different bfast’s, when eggy oat bran bowls exist, isn’t it? It’s an addiction:).
Wow, this bread looks divine, & it is filled with so many ingredients l love. I’m going to make this, probably in muffin form, with butternut puree in place of the pumpkin. Ill let ya know how it goes.
I’m actually planning to make your cookie dough balls recipe for the 1st time tonight- can’t wait!
Xxx
Totally an addiction!
Yay! Butternut squash is totally just as good, so I think it would be a success! Let me know!!
Pumpkin brrrreeeaaddd!! YUMM!
Pumpkin bread is always the best:)
I love that you can carry out your passion for food in the kitchen! You are so creative. This bread looks like cornbread! Trust me that’s not a bad thing. I’m not much of a baker! I like my carbs crisp or burnt. Not that I don’t love sweets, but give me a savory crunchy chip any day!
Why thank you my friend! I’ve never tried corn bread before!
I’m totally the same, I love my carbs crispy or slightly burnt! I am always overcooking things;)
YUM! this is awesome, and what an awesome alternative, etc. I like the idea of the “chia egg”. Thank you for posting, lady! who doesn’t love pumpkin these days?!
I know, I think everyone loves pumpkin in the blog world!
Looks fab Lisa! Sun Warrior in baked goods rocks. Its one of the only proteins I will use for baking.
Thanks Kristi! I love the addition of it as well, its about the only one I use for baking too!
Looks delicious!! Perfect for a post-workout snack
vegan and gluten free?!?! Can I hug you?? I can’t wait to try this!!
Thanks Brittany:)
I have toast every single morning. I get on food “kicks” and eat something till I can’t anymore, haha! When I love something, I really love it. Mmmm this bread sounds right up my alley
Totally the same thing for me!
YUM! I’m just getting into everything pumpkin so I haven’t even begun to get sick of it yet!!
I’ve been eating it daily for SO long now, and surprisingly am still not sick of it ha.
Pumpkin Bread.. oh it sounds fantastic!!
Thanks Jessie!
Looks delicious! Believe it or not.. I’ve still never used pumpkin in cooking before!
I can’t believe you’ve never cooked with pumpkin!!