Pumpkin Chai Bread with Cranberries Recipe
If you're not a fan of ginger and cloves, sub your favorite pumpkin or apple pie spice combo or keep it simple and use only cinnamon. Other options include nuts or no nuts, chocolate chips or golden raisins- or both.
Preheat your oven to 350ºF. Lightly oil the bottom of a standard bread loaf pan or 8x10 baking pan and dust with gluten-free flour.
Combine in a large bowl:
1/2 cup light olive oil
1/3 to 1/2 cup apple juice, cider, or orange juice (start with less, add more as needed)
Whisk together in a separate bowl:
1 1/2 cups gluten-free flour blend (I used buckwheat/sorghum/tapioca starch)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice or cardamom
1/2 teaspoon ginger
1/2 teaspoon ground cloves or more ginger
Add the dry ingredients into the pumpkin mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.
3/4 cup chopped fresh cranberries
1/2 cup chopped pecans or walnuts
1/2 cup golden or dark raisins (I used dark but wished I'd had golden)
1/2 cup vegan gluten-free soy-free chocolate chips- if you like pumpkin + chocolate
Pour the batter into the prepared loaf or baking pan and bake in the center of a preheated oven for 50 minutes to an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.
Cool the loaf on a wire rack.
Slice and wrap each slice in foil; bag and freeze for easy future yumminess. Thaw at room temperature or zap in a microwave till warm.
Makes 8 or 9 slices.
This vegan recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, and easily nut-free.