Pumpkin Bread & Pudding
Pumpkin spice and everything nice: this bread and pudding combo will have you forgetting about the dairy and gluten. These two recipes share ingredients and can be made together without much extra work from you!
For the Bread:
2 vegan eggs ( I used Enger-G)
1/4 cup molasses
1/2 cup canned coconut cream ( I use Trader Joe's because it doesn't have thickeners)
1 cup pumpkin puree ( make sure it is just pumpkin no spices)
1 tsp. vanilla
3/4 cup sugar
a pinch of sea salt
at least 2 tsp. cinnamon
1/2 a tsp. ground nutmeg
1/2 a tsp. ginger (optional)
1/2 a tsp. ground clove (optional)
1 tsp. baking soda
2 tsp. baking powder
I cup gluten-free flour blend (I used Bob's Red Mill)
1/2 cup almond flour
1/2 cup cassava flour
For the Pudding:
The rest of the cans of pumpkin puree and coconut cream
2 tablespoons chia seeds
2+ tablespoons of maple syrup (more to taste)
a tsp. of cinnamon
a dash of ginger, nutmeg, sea salt and clove
Use a mixer to mix all of your wet ingredients including sugar and spices. In a separate bowl, whisk together all of your dry ingredients and slowly add to your wet, make sure not to over mix. I use a silicone baking loaf pan because gluten-free can be sticky but if not using silicone, grease and line with parchment paper before adding batter. Batter is thick and dark in color, gently smooth it out with a spatula and bake.
Bake at 325 for about an hour or until a toothpick comes out clean.
Add all ingredients to a glass jar, put the lid on and shake. Leave in the fridge to set up for at least 4 hours.
The pudding was made up on the spot because of the left over canned ingredients. It is a variation of my standard chia pudding and really tastes like pumpkin pie. The pudding and bread are great together or awesome on their own.