YOU HAVE ME DROOLING and I totally just clicked on the link to the donut churros! Can I use a stand mixer instead of a blender? Awesome Emmie! Wrap cooled slices of fresh bread and freeze individually to enjoy a quick grab and go bite! How should I store the bread? Hi April, Thanks! Although it all fit, when I blended it the baking soda expanded and pressurized the bullet and made a huge mess. Here is what you will need to have on hand: Preheat the oven to 375 degrees. Blender recipes are wildly popular around these parts. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! <> So, clearly we needed to add a pumpkin bread into the mix. The batter will be VERY thick. Close the lid to your blender and blend on low to medium speed until the batter is combined. When using store-bought pumpkin pie spice, we generally use four teaspoons. I also added 1/2 tsp ginger and 1/2 tsp cardamom. Hope this helps! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … Yields 12 Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Total Time 1 min So once you’ve made a loaf or two of delicious gluten-free and flourless pumpkin bread, try one of our other equally delicious cooler weather suggestions. Happy to hear that you are my kind of gal do share your feedback with us Amanda ! In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Yummy! Don’t over mix the batter, you should mix it until it is just combined, Use pumpkin puree from the can for ease but avoid using pumpkin pie filling, Don’t over-bake the bread, some ovens bake differently than others, so be sure to check the bread before removing it from the oven to check for doneness. I made with oat flour and used a bit of applesauce as I didn’t have enough applesauce. Do share your experience with us . Close the lid to your blender and blend on low to medium speed until the batter is combined. When using a stand mixer instead of a blender for this recipe, combine the wet ingredients on low to medium-low. It freezes well too. you read my mind. Tips to making great pumpkin bread Omg I love this receipe. Ginger Pumpkin Bread This moist quick bread is full of spices and is made using whole wheat pastry flour to offer a wholesome tenderness to the loaf. You can use the batter for the bread to make pumpkin muffins or doughnuts. We would be THRILLED if you would take a picture and share it on Instagram. Oh this looks amazing!! I’m type 2 diabetic and as I read the list of ingredients I’m wondering what if anything I can use to substitute the large amount of maple syrup and maple sugar in the recipe. Blend a bit more, just until incorporated and smooth. In a high-powered blender, add the cream, and slowly turn up the speed to medium until stiff peaks form. Gosh, I love the simple ingredients and that the prep is so fast and easy! Any suggestions please? Thanks for asking, Ian. In this and other recipes, besides using pitted dates as a healthier sweetener, I often use mashed ripe banana or chopped apples or applesauce. It’s lightly sweet and flavorful addition to this bread, highly recommend it! Thank you! Thanks Sarah , for sharing your feedback with us. While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana. https://whatgreatgrandmaate.com/grain-free-paleo-blender-pumpkin-bread And to make this recipe even more doable, dairy-free pumpkin bread may be mixed by hand – if you don’t happen to have an electric mixer or other gadgets. I wish I had a slice right now! As Mike and I test the combinations of ingredients, prepare the recipes, style, and shoot photographs of the finalized dishes to publish our new ideas, we want you to know why we do what we do. Grease a 1 1/2 quart loaf pan with coconut oil or avocado oil. Blend until smooth and apple is … Oh yes!! Hi Allison , We have only made this with Gluten free all purpose flour successfully. The key to this loaf having the best flavor is the spices, of course. As always, thank you for being here and for trying our recipes! Set aside. I will definitely be saving this and trying it!! Place the pan in the oven and bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. This recipe was originally published in Oct 2018 and has been updated with  new instructions , pictures, video and pro-tips. As for us, even the aroma memory of this spiced gluten-free pumpkin bread is enough to make us bake another! Add the rest of the dry ingredients (baking powder, salt, cinnamon and pumpkin … First, be sure to allow your freshly baked bread to cool completely on a wire rack. Thanks Danielle. Learn how your comment data is processed. , and place the bread on a cooling rack. It was such a breeza to whip this bread up.. no cleaning no mess.. do give it a try :). And when using our convenient, trip-to-the-store-saving. This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. I actually did give them a bite of homemade almond bread during the early part of the GAPS Intro Diet, but wasn’t brave enough to give it twice. This pumpkin bread keeps well when you store it in a covered container in the fridge. Be sure to tag us @dbellyrulesdmind. And to sweeten the deal even further, this loaf is made with wholesome whole food plant-based ingredients that you may likely have on hand! And the texture looks amazing. It’s so simple make. WE’RE ALWAYS PINNING TASTY RECIPES! Preheat oven to 350 degrees Fahrenheit. Great recipe! I’ve recently been trying more vegan recipes, so thank you for this! Then release the remaining pressure and remove the lid. If you ever happen to open a can of pumpkin purée that seems a bit too wet, either drain of the watery part or add a few more oats to the batter to thicken things up, as needed. I love pumpkin bread this time of year, and this recipe is as easy as it gets. This recipe has a lot that I love: EASY, little mess, PUMPKIN and gluten free! Using a blender fluffs the eggless and gluten-free flourless pumpkin bread batter up nicely, thanks to the aquafaba. Copyright © 2020 The Belly Rules The Mind. It’s an especially doable recipe—just pop over to the pantry and gather ingredients for a fresh loaf. Yum that Pumpkin Bread sounds amazing. PUMPKIN SPICE: I recommend my homemade blend because it truly is the best and will give the most amazing flavor. If you want, you can freeze the bread. (Haven’t gotten around to posting it until now.) After sharing the recipe, and seeing Raven and Lisa’s delicious creations; I wanted to make some, too! Around 15 minutes, check the muffins to help prevent burning. Our vegan blender pumpkin bread is yet another gluten-free recipe that we bet you’ll find to be a keeper! Do share you feedback with us‍♀️❤. Oct 22, 2018 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Thanks for sharing your feedback with us :), I tried using almond flour and baked it for 45 mins at 375 and it literally will NOT cook all the way through. When you are ready to eat the bread, thaw it in the refrigerator. Doubling up the protection this way works wonders towards the prevention of freezer burn! In this recipe article,... Vegan Macaroni and Cheese begins with a no-cook dairy-free, yogurt miso mac and cheese sauce, that you stir into the gluten-free pasta, or not, your choice! The doughnuts should appear golden brown when done. I had to transfer the batter my kitchen aid to finish and that worked much better. Notes: Make sure to use canned pumpkin that contains only squash/pumpkin, and no other ingredients. Recommended Products While it heats, use oil or a nonstick spray to grease a 9×5 loaf pan. How to make Pumpkin Bread in an Instant Pot Pumpkin lends the bread its delightful moisture while the cinnamon gives this quick bread recipe its irresistible fall flavor. You can substitute whole wheat flour for gluten-free flour. Feb 21, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Pumpkin bread is best served fresh from the oven the same day, but chances are good you’ll still have leftovers. […] Recipe Source: The Belly Rules The Mind […], […] Vegan Blender Pumpkin Bread from The Belly Rules the Mind […]. #pumpkingbread #veganbread #veganpumpkinbread #blenderbread What did I do wrong? Once the cook time is complete, let the pressure release naturally for 10 minutes. Add a cup of water to the Instant Pot. To store them, allow the bread to cool completely on a wire rack. I love pumpkin recipes! Preheat oven to 375* Fahrenheit. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … we usually use three teaspoons in this recipe. Easy baked spiced bread has never been more approachable! Regarding canned pumpkin purée, we recently used an organic store brand variety from our neighborhood Walmart, and our bread turned out delicious. It’s fluffy, moist and full of fall spices. If using fresh berries in this recipe, be sure to trim/hull any stems, and remove any pits, as needed. With this easy prep, you can make this just about any night of the week you want all season long. Slice the bread and serve with your favorite toppings and enjoy! What more can you ask for!? we have not yet tried it with oat flour. What do you need to make this recipe .xoxo. If you love breads, you should check out these other baked recipes: If you make this  recipe, don’t forget to come back and leave your feedback and star rating. Can I make this with regular flour? I will fix it :) How to make it It should only take about 30 seconds . You may need to scrape down the sides of the blender since the batter will be very thick. Ingredients Oct 23, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! This site uses Akismet to reduce spam. Grease a 9 x 5 loaf pan. Yes! A hand mixer or even a food processor will also work just fine to mix the recipe’s wet ingredients. You can now store the pumpkin for up to two weeks and use in any recipe that calls for canned or pureed pumpkin. This method is by far our favorite! Then, once your healthy pumpkin bread is no warmer than room temperature, wrap it tightly in parchment paper or plastic wrap or in a well-sealed airtight container. Vegan Gluten-Free Pumpkin Bread in the Blender is an oil-free, flourless, dairy-free, eggless, seasonally spiced quick baked loaf recipe made with chickpeas and its aquafaba! Grease an 8 or 9-inch bread pan with coconut oil or oil. Yes! So I checked to see if Dana had a pumpkin bread, and sure enough! Yummy! Hahah, go ahead and make them it’s super easy and quick ;) do give a shout out after you have tried them. Make the semifreddo at least 4 hours before serving and up to 2 weeks. How much flour does the recipe call for? Vegan Blender Pumpkin Bread is a gluten-free, oil-free, flourless, beautifully spiced, dairy-free, and eggless recipe giving you a guilt-free, low-fat treat with only 150 calories per slice! Did you make recipe? I haven’t wanted to try giving the kids almonds. So I tried making this and it would not cook all the way through (left in for a total of 1 and a half hours). Hi lorelei, looks like the temperature of the oven was the issue.. the cake should not take more then 50 mins to cook. You can store it at room temperature for about 4 to 5 days. Creating new plant-based recipes to improve health and wellness is just part of the equation. This is so good! And as a substitute for the single tablespoon of pure maple syrup, molasses, date paste, or raw agave nectar, I suggest leaving it out since you’d be using moist dates as the sweetener and more moisture would not be needed. This bread looks so moist and delicious! Cool bread in pan for 15-20 minutes before removing to a wire rack to cool completely. In a blender or food processor add oats, gluten free baking mix, baking powder, salt, honey, eggs, butter, milk, pumpkin puree, pumpkin pie spice, cinnamon and sugar and blend or pulse until the batter is smooth and blended well. It’s so moist and easy to make.. do give it a try :). Though fresh is best, when it comes to canned produce, pumpkin sure holds its own! In the jar of a high-powered blender, combine the eggs, cashews, maple syrup, pumpkin … If you make it do share your feedback with us. Cool completely before serving. Sugar In The Raw/Unrefined, 32-Ounce Boxes (Pack of 2), Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4), Ninja Blender/Food Processor with Intelli-Sense Touchscreen, 1200-Watt Smart Sensor Base, Spiralizer, 72oz Pitcher, 64oz Bowl, and 24oz Cup (CT682SP), – I use canned puree, but you can make your own and use that instead if you prefer, just make sure it is the same thickness as the canned variety, – you could substitute granulated sugar if you don’t have coconut sugar, – if you aren’t following a vegan diet, you can use cow milk, otherwise pick you favorite unsweetened dairy-free milk. Continue to blend for a few seconds, just until everything starts to combine. Warning – if you have a Ninja personal size bullet blender do NOT attempt to make it in your blender. Sorry about that..looks like some glitch. This sounds so great! To make doughnuts, reduce the cook time to about 15 minutes. May you find this easy baked spiced bread recipe as delightful as we do. Just add the wet ingredients first and then the dry ingredients. Allow the loaf to cool for some time and then remove from the loaf pan to finish cooling on a wire rack. Hope you like the bread :). Line an 8 1/2” x 4” loaf pan with parchment paper, and set aside. GAHHH!! Have you tried making it with oat flour? Omg amazing!!! Vegan + GF…. You can freeze the bread for up to 6 months. Pulse the pumpkin in a food processor or blender until it is a smooth, even consistency. A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … Beyond ta week, it’s best to freeze this eggless bread. Pumpkin bread is so great in the fall. https://www.theblendergirl.com/recipe/vegan-gluten-free-pumpkin-bread Sep 14, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Stop your blender and add in the pumpkin puree, eggs, milk, vanilla, yogurt and honey. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Chewy Almond Lemon Bird’s Nest Cookies are everything their name describes. Our recipe uses gluten-free chickpeas, aquafaba, and canned pumpkin, so the ingredients are readily available all year round. I made this into regular sized muffins and mini muffins. Remember than these blender breads and muffins use oats instead of flour so they are dense. This looks so easy and delicious! Allow it to sit at room temperature as you would a fresh-baked loaf. It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low … The loaf is finished when a tooth pick comes out clean . Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread. So we opt to use organic canned pumpkin for the sake of time and convenience. Follow us for more delicious Recipes ! I have tried a couple of times, the first time I actually made it,last minute I realized I didn’t have pumpkin purée like I thought I did. Set the pot to cook for 55 minutes at manual high pressure. Vegan pumpkin bread is a sweet, quick bread mixed together in a high power blender before baking it to perfection. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I am not a dietician but here are my best suggestions being the home cook that I am. . I replaced it with applesauce and added sliced apples to the bottom!!!! To make muffins, reduce the cook time to about 20 minutes. Turned out great!! Instructions. It also helps to speed the process along. Doing so avoids splattering the batter everywhere! Pour the batter in greased spring form or bundt pan and cover it with foil . Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. I also used avocado oil and topped with pecans. This recipe is adapted from my 5 Ingredient Blender Banana Bread, but using Pumpkin! . It was such a breeze :) do give it a try you will.love it too :). This recipe is extremely flexible regarding how you create the eggless, flourless, dairy-free batter. This homemade eggless bread recipe freezes well for up to three months without issue. Pressing the pumpkin seeds down very lightly into the batter helps them stay in place once the loaf is baked. This recipe bakes exceptionally well in a preheated cast iron loaf pan. Instructions The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! This gluten-free flourless pumpkin spiced bread recipe couldn’t be easier to make! You don’t need much to make pumpkin bread at home. There’s just something about the pumpkin season to make many of us want to go apple picking, visit a pumpkin farm and gather around a bonfire. You can definitely use a stand or hand mixer if you don’t have a high powered blender at home. Pumpkin … Healthy Pumpkin Bread Ingredients . An individual slice alternative is a super handy way to store this bread. don’t forget to come back and leave your feedback and star rating. https://dev-recipes.instantpot.com/recipe/ace-blender-moist-pumpkin-bread Right out of the oven they are a little crunchy, but as they cool, these cookies magically become delightfully chewy. Can I use the batter to make muffins or doughnuts instead? We share the details of our recipes in the way that we do to provide you with helpful information. NYT has an amazing brown butter bourbon pumpkin bread, but it’s hard to adapt to vegan/GF. This recipe is wonderful. Make sure you don't have any chunks as well, working the pumpkin until it is perfectly smooth. If you haven’t eaten every last crumb of your deliciously healthy gluten-free pumpkin bread within a few days, you may then opt to keep your loaf in the refrigerator to maintain freshness. Once cool, you can either wrap tightly in plastic wrap or place in an airtight container. YUM! Preheat the oven to 375 degrees. Here is a delicious savoury paleo bread that has fantastic flavour and colour. Then place the trivet into the pot, and place the foil-covered pans on the trivet. It will need additional few Tbsp of milk. And we intend to do all we can to help equip and support your beautiful and thoughtful reasons for choosing to eat plants. LET’S BE FRIENDS ON PINTEREST! Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. Making it easy to find, follow, and collect delicious tasting health-minded recipes to fully convey the pleasures of plant-based and gluten-free eating is the purpose of this site. Its such a quick and easy recipe, you can make it just about any night of the week. If you are using a stand mixer, use the paddle attachment and mix all the ingredients on medium low until the batter is combined. I love that it is gluten free too so I wouldn’t have to alter the recipe :), Thnaks Shar! We like to freeze the individual slices to grab a piece to enjoy as desired. I hope something I’ve suggested is helpful. For specifics on how to freeze your homemade loaf, refer to the recipe article above. Jan 10, 2020 - Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … So yummy looking! Add the oats to a blender and blend until the oats are finely ground and resemble a flour. My delicious plant-based whole food pumpkin spice bread is so easy to make because its made in a blender. Aquafaba isn’t as nearly as scary or complicated as it sounds; it’s the name for the broth or cooking liquid from a can of chickpeas. This is the first gluten and dairy free treat I’ve actually enjoyed. Made with chocolate chips and pumpkin … That’s definitely one of the ways you can enjoy it ! And so cool to whip it up in a blender. In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. I added raisins and held back a little sugar to sprinkle on top of batter before baking. You will likely need only about 1/4- 1/2 of the recipe, but I find that it’s much easier to blend the cashews and dates when there is more in the blender. :-), Thanks! Oooh this sounds so good and so easy to make! You can warm the bread in the oven set at 200 degrees or toast a few slices. As stated in this article from Mayo Clinic, “both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.”. You can store your pumpkin bread at room temperature for two or three days or so. Because, well, this a a PUMPKIN banana bread! Everything blends up so easily in the blender, then just pour it into your bread mold, and you have a delicious homemade pumpkin bread in no time! Seems quick and easy, both for making and clean up! Preheat oven to 350°F. Even the chilliest days can cozy up from the warm vibes that will waft through the air when you make these dishes! Help spread the word. So, pumpkin seeds have been our thing as of late. This Recipe's IndexWhat is pumpkin bread? I used King Arthur gluten free flour and it turned out amazing!! Ready for something new? Jackpot. I definitely want to try. Vegan pumpkin bread is one of those seasonal recipes that might end up on your regular baking rotation. The following recipes are ones that we know you’ll turn to time after time. Once your homemade pumpkin bread is room temperature, wrap the loaf tightly in parchment paper and place the wrapped load in a ziplock bag, plastic wrap, or airtight container. Great recipe! For the 3/4 cup of coconut sugar, date, or maple sugar, I believe you could use an equal amount or even a slightly lesser amount of pitted dates. Try to bake it for few more minutes. "Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top. You simply gather shelf-stable ingredients from the pantry and use a blender to combine the wet ingredients and bake. Wow – this is so easy and looks amazing! Awesome!! Pour into the lined loaf tin and place into the oven to bake for 35-40 minutes, or until golden brown … In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined. The second time I used pumpkin and added pecans!!!! It is just an amazing easg recipe. Vegan pumpkin bread is an easy way to enjoy a sweet fall flavor. You're awesome for doing it! Perfect for the season! Thanks! Once the batter is mixed, use the spatula to scrape the batter into the prepared loaf pan. ; In a high speed blender, add the oats and grind into a fine flour. Hi there, Can I use a stand mixer instead of a blender? I bet it would go well with a coffee. Hey Angel, Thanks for sharing your experience with us ❤️. It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. And in our experience, using a blender fully utilizes the aquafaba in this recipe and provides the best results. You can also make your own pumpkin puree if you are really feeling ambitious, but canned pumpkin … This pumpkin bread looks so easy to make. This is what is showing up for me “1-1/2all purpose gluten free baking flour – I used Bob’s Red Mill”, Hi Rachelle, you will definitely love it!its 1-1/2 cup. We usually send ours to the fridge after a day or two on the counter, just to be safe. Most vegan breads I try are not nearly as fluffy and mouth watering good!! Thank you! It looks so easy and YUM! Hi Hannah, thanks for getting that to my notice. I’ve never used a blender before to make a baked bread. For a change, stir in about 1/4 cup of chopped pecans or walnuts for added crunch and flavor. Notes Follow the same steps either wrapping the bread or placing in a freezer safe container. Good afternoon, y’all! I’m excited to try this! I can’t wait to give this a try! Hi Verria, I have not worked with tigernut brand.. but if you have used it and you are comfortable using it… Go ahead .happy baking! I wanted to share pictures of the pumpkin bread I made on Sunday morning for breakfast. A Vegan Blender pumpkin bread recipe that is baked to perfection! Delicious! I love the photo of the whole loaf –looks like it bakes to perfection. Or instead of pumpkin seeds, try topping your loaf with a sprinkle or two of crunchy raw cacao nibs—or a couple of spoons of vegan mini chocolate chips. Don’t over mix it! It may seem funny that we mention our vegan bread as being an eggless recipe, but we prefer to emphasis all beneficial details clearly. Cover the pot and set the seal to Sealing. This flourless pumpkin bread is so easy, you can prepare the batter in a blender. And as always, without fail, you can count on our recipes to be health-minded, whole-food plant-based, vegan, oil-free, gluten-free, dairy-free, and eggless! So... Easy Raw Homemade Jam  – this is a how-to for making strawberry chia seed refrigerator jam – a fast and healthy fruit spread recipe that needs no cooking! The recipe uses pumpkin puree to create a super moist bread that tastes like fall. Bake for 35 -40 minutes. For example, you can opt to use a stand mixer instead of a blender to mix your loaf of plant-based bread. To thaw, first, unwrap the bread so that condensation doesn’t end up causing it to become soggy. This gluten & oil free bread is moist and cakey with the most incredible texture that is not at all gummy. I love pumpkin bread, and this one looks suuper moist! pinning this for the weekend! Peanut Butter & Chocolate Cookies (Gluten-Free), Chewy Almond Lemon Bird’s Nest Cookies (Gluten-Free), Then, in a large bowl, whisk or mix with a fork or spoon the, Next, in a blender or food processor, puree the. Without knowing the ingredients, no one would ever believe that this pumpkin bread is about the healthiest treat you’d ever hope to bake! You may need to adjust the flour or wet ingredients slightly if the batter is too thick or thin. I added some elements from NYT, including reducing water to 1/4 cup + 1/4 cup bourbon. It’s a typo mistake 375*f is correct . And there’s no flour, so it’s also gluten-free. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. As with storing most baked goods, allow freshly baked vegan and flourless gluten-free bread to cool completely on a wire cooling rack before storing. I look forward to it. It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. Preheat oven to 350°F. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! But if you do have a blender, you are going to love how well it works for this gluten-free vegan pumpkin bread recipe. Can I use the batter to make muffins or doughnuts instead? We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind or Pinterest @Bellyrulesdmind. Line the width of a 9 x 5-inch loaf pan with parchment paper. This vegan blender pumpkin bread can easily keep fresh in the refrigerator for about one week without worry. This is a great recipe. Vegan Blender Pumpkin Bread is a gluten-free, oil-free, flourless, beautifully spiced, dairy-free, and eggless recipe giving you a guilt-free, low-fat treat with only 150 calories per slice! Trim/Hull any stems, and canned pumpkin, so the ingredients and that worked better... Easy prep, you can store your pumpkin bread in an airtight container uses pumpkin to! Love how well it works for this Products follow us for more delicious recipes from nyt, including water..., but it ’ s an especially doable recipe—just pop over to the aquafaba in this recipe has a top! Condensation doesn ’ t be easier to make some, too with pecans our recipe uses pumpkin puree to a. Morning for breakfast Walmart, and allow the bread trying it!!. Can make this just about any night of the week and resemble a flour cinnamon gives this bread! Flavorful addition to this bread, highly recommend it!!!!!!!!!!!. Can cozy up from the pans definitely use a stand mixer instead of a?. Vegan breads i try are not nearly as fluffy and mouth watering good!!!!!!!. Pot and set aside to 1 minutes while using your spatula to blender pumpkin bread the batter the! Applesauce and added pecans!!!!!! blender pumpkin bread!!!!!!!! Freeze individually to enjoy a quick and easy to make freeze this bread... 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Not yet tried it with foil fresh loaf blend because it truly is blender pumpkin bread spices of... Gluten-Free pumpkin bread recipe freezes well for up to three months without issue adjust! Store this bread, but it ’ s a typo mistake 375 * f is correct 6.! Is … blender recipes are ones that we know you ’ ll find to be.. Pie SPICE, we recently used an organic store brand variety from our blog too and bite. Will.Love it too: ) pumpkin lends the bread its delightful moisture while the cinnamon gives quick. So it ’ s best to freeze your homemade loaf, refer to the recipe above. Best and will give the most incredible texture that is baked to perfection speed blender, add the,. You may need to scrape down the sides of the pumpkin seeds down very lightly into prepared... Blender is paused, scrape down the sides of the pumpkin in a freezer safe container individually! Seconds, just until incorporated and smooth toppings and enjoy nearly as fluffy and watering... Ve recently been trying more vegan recipes, so it ’ s also gluten-free you create eggless... 2018 - a vegan blender pumpkin bread is moist and easy trivet into loaf!