pumpkin chai bread {vegan & gluten-free}

September 16, 2011
Five things today.

One.  Today is my Mom's birthday!  For the first time in well-over five years, I'm going to see her for her birthday!  (Technically, she won't be in town until Sunday. But close enough!)  I know I'm the luckiest gal to have such an amazing mother who's by my side for it all.

Two.  Anyone partaking in the Austin music event of the year, ACL this weekend?  This city will be bumping and bustling (even more so than usual) so I'm excited.  Either way, happy Friday friends!

Three.  My food-centric brain has been obsessed with pumpkin this past week.  Between my pumpkin oatmeal, many pumpkin smoothies and today's bread, I totally whipped it.  

Jess: 3, Pumpkin: 0
See? Told you.

Four.  I miss summer and it's not even gone yet.  I just hate the idea of the warmth leaving me.   I'm not going to lie, I whimpered a little when I was informed this morning on the radio that the temperature wouldn't reach the triple-digits today.  And then on my drive home from work, I rocked out at a buckled-in-dance-party when my car thermometer read 101!

Five.  Would it be weird if I said I'm glad I have celiac disease?  Yes, probably a bit bizarre.  But oh! my! goodness! gracious! I would have never made this quick bread.  And see? This bread just might be the best I've put in my hungry little mouth.  I just made this nutty pumpkin bread this week for a friend and didn't even get to see it's guts, remember?  Not only are the insides on full display today, I munched over a third of the loaf while it was still hot and I don't feel the least bit guilty.  Non-vegans and non-glutentarians (that sounds nice) will die for this.  I'm absolutely sure of it.

This quick bread marries all my favorites: pumpkin, chai tea and bread.

Pumpkin Chai Bread
vegan, gluten-free
2 cups gluten-free all-purpose flour (like this or this)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 cup xylitol (I use this one) or granulated sugar
1/3 cup of coconut oil (or melted Earth Balance)
3/4 cup coconut milk
1 teaspoon apple cider vinegar
1 1/4 cup pureed pumpkin
1 teaspoon vanilla extract 
1 teaspoon cinnamon
1 bag Chai tea
  1. Preheat the oven to 330 degrees*. Grease loaf pan with coconut oil; Set aside.
  2. Mix together flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, salt and the contents of one bag of Chai tea until thoroughly integrated.
  3. Add pumpkin, vanilla, vinegar, milk and oil and mix until well blended.  Bater will be thick!
  4. Pour batter into prepared loaf pan and  bake for about an hour. (Check with a toothpick in the center to confirm that it is done.)
  5. Allow to cool 5-10 minutes before removing from the pan. 
  6. Store in a sealed bag at room temperature. (This bread can also be frozen once cooled!)
*Don't knock the seemingly strange cooking temperature.  It works.  Pinky promise.  

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