Moist Gluten Free Pumpkin Bread [Vegan, Oil-Free]

Welcome! Here’s the must-have intro: I am
Nele, founder of Nutriplanet and on my blog and YouTube channel you’ll find
healthy whole food plant-based recipes, practical tips for those transitioning to
whole food plant-based lifestyle, and meal plans for both, plant-based and vegan
Candida diet. I haven’t done a proper recipe video in a while! I think the
last one was homemade cashew yogurt sometime in July. Now that’s a long time
ago! So I thought I’d fix that! By the way I’m so sorry if you expected the next
video of the porridge series this week! Don’t worry though, the last two videos
will come I just thought I’d give porridges a little break and share a
seasonal and very delicious recipe with you. If you follow my Instagram stories
then you most probably can guess that we are going to make pumpkin bread today
that is totally gluten-free, oil-free, refined sugar free as all my recipes. I
really recommend following me on Insta if you want a sneak peek into my kitchen
as I share my daily meals and other culinary endeavours. Most pumpkin bread
recipes use pumpkin puree as ingredient. I aim to differ once again and included
raw grated butternut squash in the batter and there is a specific reason
for that. If you are interested to know you’re gonna need to watch till the end!
So let’s get started with the recipe! Let’s check out the ingredients starting
from the wet mixture: peanut butter, you can use any other nut or seed butter as
well just look for additive-free varieties. That’s flax egg that is
ground flax seeds and water mixture. I’ll show you in just a bit
how it’s made. Plant milk. I used oat milk, but you can go for any kind you like.
I’d recommend unsweetened though. Date sugar for some sweetness. I’ll show you
some alternatives in the next clip. As far as sweeteners are concerned you
can go for either coconut sugar, date sugar or even stevia. If you’re on Candida
cleanse diet, I will suggest opting for birch xylitol. Unfortunately I don’t have
any at home to show you. My bad totally! I forgot to include a crucial ingredient —
apple cider vinegar that will react with baking soda
and makes the bread rise. And then of course some grated pumpkin. I use
butternut squash. Wanna know why I use grated squash instead of puree? Watch
till the end! And now the dry ingredients — coconut flour that is not the same as
ground coconut. Look for the fat percentage of about 12. Then oat flour.
You can also grind your own from rolled oats. Himalayan salt, turmeric and baking
soda. If you are concerned about the sodium in baking soda, use three times as
much low-sodium baking powder. And finally the spices: nutmeg, cinnamon,
cloves, cardamom and ginger. That’s all for the dry ingredients. And here I make
the flax egg: I mix 90 grams of water with three tablespoons of ground flax
seeds and let it sit until I prepare everything else. Let’s mix together the
dry ingredients! First goes in oat flour, then coconut flour, now the spices and
finally turmeric, salt and baking soda. Mix all the ingredients well. In case you
have bigger chunks of flour, separate them with fork. It’s about time we
created the pumpkin! I prefer to use my food processor, because I tend to injure
my fingers whenever I make an attempt with regular grater.
I then pick out the bigger pieces, store them in fridge and use up in other meals.
Let’s mix together the wet ingredients. Add date sugar to flax egg and mix until
the sugar is well incorporated. Next, pour in peanut butter and mix it in well. Now
that you’ve got a really thick paste, start adding oat milk gradually until all
is used up and you’ve got a nice runny and smooth mixture. Alternatively you
could prepare the wet ingredients in a blender or using a beaker and immersion
blender. And finally mix in apple cider vinegar. Here you have it! Let’s pour this
creamy gooeyness (can I even say that?) onto the bowl of dry ingredients. Use a
spatula to mix everything really well making sure there are no flour lumps. If
you see some, like I have here, try to separate them with spatula. And last but
not least goes in grated pumpkin. The batter is quite thick, but try to fold it
in the best you can. It requires some effort and strength, but you can do it!
I bake my bread in this handmade irregular sized loaf pan, but you can
totally do with a standard one like 25x9cm. Line it with parchment
paper. I prefer it to greasing the pan. Now let’s transfer the batter into loaf
pan and tuck it in really nice. You don’t need to worry about pressing it too hard
as it’s neither sourdough nor yeast dough. Okay, now let’s bake it at 175 Celsius for 70
minutes until golden brown. I don’t have a proper cooling rack,
so I cool my bread on folded kitchen paper. Before you remove the bread from
oven, stick a toothpick into it. I couldn’t show it to you while the bread
was in the oven, so here it is now! It needs to come out clean or almost clean.
Lift the bread out of the pan (I just love how easy it is when using parchment
paper) and place it on the cooling rack or folded kitchen paper. Fold the paper
away to allow the bread to cool faster. And it absolutely needs to cool down
completely before you cut into it or it would deflate and end up being less
fluffy. And now you can cut your first piece! Mmm… I really wish you could smell
all those divine autumnal spice flavours! I think it’s better to cut another slice
and spread my homemade hazelnut butter on it. Did you know that it’s super easy
to make your own one ingredient nut butter? I’ll link to my almond butter
video below. And now I take a bite… fluffy, moist, but not wet, and above all
delicious! Of course I took many more bites after that! Another way to eat this
pumpkin bread is with homemade applesauce. To be honest I prefer it to nut
butter, because there’s already a good amount of peanut butter in the bread
itself. I’ve been jealously keeping the secret of raw grated pumpkin versus
pumpkin puree throughout the video. I think it’s about time to reveal it! If
you know me, you must have guessed that it’s got something to do with health
reasons. And you’re right of course! Now let’s get to the wisdom! Starchy
veggies, grains and legumes develop resistant starches when they are cooled
after cooking. Resistant starch is a type of carbohydrate that our digestive
enzymes cannot break down in the stomach or small intestine. They, therefore, reach
the colon intact, resisting digestion and feeding our good bacteria as well as
keeping blood sugar stable. That’s in a nutshell. Cooking and cooling (best
overnight) increases the resistance starch content.
However, if reheated, the effect is lost. So, if you use pumpkin puree in a recipe
and then bake it, you lose the benefits of resistant starch. I hope you found
this piece of information interesting and useful. And if you did, hit the
subscribe and notification button, because there’s always more to come! In
the meantime, watch my other videos, because there’s tons you know! And browse
my blog for even more recipes, tips on transitioning to whole food plant-based and
vegan Candida diet. Yes, it’s CAndida and not CandIda, the way
I’ve been pronouncing it until this day. But you know, I always keep learning and
I actually looked it up from Cambridge dictionary, so it’s not that you
could go any higher than that, is there? So yeah, it’s CAndida.

3 Replies to “Moist Gluten Free Pumpkin Bread [Vegan, Oil-Free]”

  1. I hope you enjoy this autumnal bake! You can't beat the flavours! 😋 Remember, the full recipe with tons of tips is here And don't forget to comment and subscribe! 💚😊

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