neverhomemaker: Gluten-Free Sweet Pumpkin Bread

Here we go with the pumpkin! Expect a lot of it from me (and everyone else) for the next several months! I couldn't resist picking up a can of my favorite orange puree the last time I visited the store. We adore our Pumpkin Garlic Knots and Brie-Stuffed Pumpkin Garlic Rolls, among many other pumpkin-centric recipes. Don't you?

When I found myself without flour, I made a bread that didn't require any! It's a sweet, quick bread that contains no refined sugar, flour, or dairy/eggs. So, it's suitable for a variety of diets and preferences. We all deserve a little fall indulgence. (Didn't you hear? It's fall already, at least in my mind.)

HEARTY + SWEET PUMPKIN BREAD
Gluten-free, vegan, naturally sweetened, and perfect for breakfast, etc.

What you'll need . . .

1 cup pumpkin puree
1 cup coconut milk (or other nondairy milk)
1/2 teaspoon vanilla extract
1 tablespoon flax meal + 3 tablespoons hot water (flax egg)
1/3 cup pure maple syrup
3 tablespoons olive oil
1-1/2 cups FINE GRIND cornmeal*
1 cup almond meal
1 cup gf rolled oats, uncooked
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
pinch salt
Handful semi-sweet chocolate chips (optional)

* I originally didn't specify the cornmeal I used -- but it was a fine grind variety. If you use a coarser meal, it will be more likely to crumble.

Method . . .

Preheat your oven to 350 degrees F. Generously grease a standard loaf pan with olive or coconut oil. Set aside.
In a large bowl, mix together your wet ingredients -- pumpkin, milk, vanilla, flax egg, maple syrup, and oil.
In another bowl, whisk together your dry ingredients and then toss them into the bowl with the wet ingredients. Mix with a spatula until just moistened.
Transfer to your prepared loaf pan and smooth down until even.
Bake for 1 hour, checking periodically. Should be set in the center when inserting a toothpick. If it doesn't come out clean, continue to cook for another 5 or 10 minutes.
Let cool before serving.