Then We Had Quick Bread.by caroline
Remember the bread from my latest video? Yep, this is it! Banana Pumpkin Chocolate Chip and Walnut Quick Bread (gluten-free and vegan) — smells like heaven when it’s baking and tastes equally as wonderful!
If you watched the video, then you know how I came upon this recipe. But in case you didn’t (pssst … what are you waiting for?), then we’ll review …
Banana Pumpkin Chocolate Chip and Walnut Quick Bread (gluten-free and vegan)
- 245 grams (about 1-1/2 cups) Whole Grain Gluten-Free Flour Mix
- 1 teaspoon gluten-free baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 Tablespoons of ground flaxseed meal mixed with 6 Tablespoons warm water
- 1/2 cup vegan granulated sugar
- 1/2 cup mashed overripe bananas
- 1/4 cup pumpkin puree
- 1/4 cup almond milk
- 1/2 cup gluten-free and vegan chocolate chips
- 1/4 cup walnuts, chopped
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan by brushing with safflower or canola oil. (You can use something like this.)
In a medium bowl, sift together the whole grain flour, baking powder, baking soda and sea salt until well combined. Set aside.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
In a standing mixer (or using a hand mixer), “cream” the mashed banana, pumpkin puree and vegan sugar until fluffy. Add the flaxseed meal and water combination, mixing until well combined. Slowly add the flour mixture, mixing thoroughly before adding the almond milk. Stir until all ingredients are thoroughly combined.
Fold in chocolate chips and walnuts, and spoon batter into prepared loaf pan.
Place bread in oven, baking on middle rack of oven (to keep top of bread from burning) for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (be sure to test the cake and not the center strip where the topping will collect and remain a bit soft). NOTE: If bread begins to brown too quickly, then loosely lay a sheet of foil on top for the duration of baking time.
When finished, remove bread from oven and allow to cool in pan for 25 to 30 minutes. Then, flip bread onto a baking rack, allowing it to completely cool before slicing and serving.
Mmmm …. this is so tasty. I had
two three slices for breakfast this morning, and there may or may not have been a few slivers after I ate my salad for lunch.
Oh! One more thing: We’re visiting my parents in Pittsburgh and my brother’s cat, Lucky, wanted to say hello. Go ahead — give him a nice meow!
HAPPY SATURDAY! ♥