When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.

Tuesday, October 1, 2013

Mini pumpkin cranberry loaves (gluten-free, vegan)

October arrives in all of its beautifully coloured glory today, and what better way to celebrate another gorgeous fall day than with some freshly baked loaves of pumpkin bread?  I created a cranberry walnut version of this pumpkin treat yesterday, and its cinnamony, nutty, mildly sweet flavour won over everyone in the family (even the younger members who are typically suspicious of baked goods made with vegetables).  This recipe is sure to become a fall favourite in our house -- how about yours?

Mini Pumpkin Cranberry Loaves


2 1/2 cups blanched almond flour
1/2 cup ground certified pure gluten-free oats (I use a Magic Bullet to grind the oats)
1/4 cup brown rice flour
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1 1/2 cups pumpkin puree
1/4 cup grapeseed oil
1/4 cup pure maple syrup
1 tsp vanilla
1 tbsp ground chia seeds mixed with 3 tbsp water (let mixture stand for a minute to form a gel)
1/4 cup chopped walnuts
1/4 cup dried cranberries (I use ones sweetened with fruit juice rather than sugar)

Topping:
1/4 cup chopped walnuts
1 tsp coconut sugar
1/4 tsp cinnamon

Preheat oven to 350 F.  In a large mixing bowl, combine the almond flour, ground oats, brown rice flour, sea salt, baking soda, cinnamon, ginger, and cloves.

In a smaller bowl, whisk together the pumpkin puree, grapeseed oil, maple syrup, and vanilla.  Add in the chia seed gel and whisk again.

Add the wet ingredients to the dry ingredients and stir until combined.  Fold in the walnuts and dried cranberries.

Divide the pumpkin mixture between three mini loaf pans.  In a small bowl, stir together the walnuts, coconut sugar, and cinnamon to make the topping, and then sprinkle this mixture over each one of the mini loaves.

Bake in preheated oven for 40 minutes.  Cool, remove loaves from baking pans, slice, and serve.


This delicious pumpkin bread makes a perfect after-school snack for a fall afternoon, and extra loaves can be frozen for use on another day when you're looking for something tasty and nutritious to enjoy.

In what other ways do you like to use pumpkin in your kitchen this time of year?


This post is linked to Gluten-Free Wednesdays.

2 comments:

  1. Oh, Lisa, these look lovely and delish! :-) I'm a pumpkin bread girl for sure, but really love pumpkin in everything. ;-)

    Shirley

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    Replies
    1. Thank you, Shirley! I really love pumpkin, too -- it just seems to be the perfect flavour for this time of year, any way we can prepare it! :)

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