Gluten Free Quick Bread

 I love to make banana bread, zucchini bread, and pumpkin bread. I follow a simple recipe to make these quick breads. 

 

Ingredients for 1 loaf:

• 2 flax eggs
• 2 cups gluten free flour (1:1 replacement Like Josie's The Muffin & More)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups banana, pumpkin, or zucchini
• 1/2 cup coconut oil
• 1/2 cup honey or agave

 

NOTE: 

• add 1/2 tsp cinnamon and 1 tsp nutmeg of making zucchini bread 
• add 1 tsp pumpkin pie spice if making pumpkin bread
• add 1 tsp vanilla if making banana bread
  

 

 

 

 

 

OPTIONS: Nuts, dried fruit, nut butter

Pictured: Pumpkin bread with walnuts and Artisana Hazelnut Cacao Spread

 

Instructions:

• Combine wet ingredients in a stand up mixer
• Slowly add in the dry ingredients
• Grease a loaf pan or use muffin liners and make into muffins
  

Bake at 350 for 45-60 minutes, until a knife inserted in the center comes out clean

Pumpkin Date Bread

I believe in experimenting with recipes to continually evolve them and create endless varieties!

This recipe started with my gluten free, eggless, vegan banana bread recipe posted on Valentine's Day 2018 and was modified as follows:



Modified for Pumpkin Date Bread:

2 cups Pamela's Baking and Pancake Mix
1 Cup Gluten Free Oats
2 FLAX EGGS
2 TBSP Pumpkin Pie Spice
1 1/4 cup pumpkin
1/2 cup dates diced into uniform pieces
1 cup low fat Greek Yogurt (I used OKIOS)
Replacing the coconut butter with Greek Yogurt adds moisture, but does not allow the bread to be titled VEGAN. I have wanted to make this substitution for a while to see how it changes the bread's texture and I am glad I did it. The bread is very moist and full bodied.

Yes, I will make bread using the Greek Yogurt again, but I will continue to make gluten free and vegan options to satisfy my entire household's needs!

Instructions:

1. Preheat the oven to 350 and spray a loaf pan with olive oil or coconut oil
2. Prepare the flax eggs in your mixing bowl
3. Once the flax eggs set, add the wet ingredients and combine
4. Add the dry ingredients  one at a time and mix
5. Bake for 30 minutes and use a knife to check to see if done; if not, continue to check every 15 minutes until done. 

Serving Suggestions:

• Serve warm or room temperature. 
• Enjoy with fresh fruit or Greek Yogurt as a breakfast. 
• Top with a nut or seed butter for added protein post workout

 

Vegan Gluten Free Punpkin Bread

Sometimes the blank canvas I use for my recipes is a packaged product. When purchasing a packaged mix I look at the ingredients and the additions I must make. I try to find a low sugar and low sodium product that is high in fiber and has limited ingredients (that you can pronounce).

I purchased King Arthur Flour Gluten Free Pumpkin Bread Mix that is fortified with Iron, Calcium, and Vitamin B.

The package calls for me to add: 
1/4 cup vegetable oil
3 eggs
2/3 cup milk
1 cup chips or nuts (optional)

What I did...
I substituted 3 FLAX EGGS for the eggs to make it vegan
I used olive oil
I substituted canned pumpkin for the milk
I created a crumble as a topping with 1/2 cup diced walnuts, 1/2 cup oats, and 1/4 cup brown sugar

The cooking time increased to 45 minutes ... monitor to see if it is done after 30 minutes.