Saturday, November 23, 2013

Pumpkin Avocado Bread

Yeah yeah, I know.  More pumpkin.  But this recipe is really good, and it is the season for pumpkin and spice.  So hold tight; I'm just about out of pumpkin and will move on to other treats soon.

This is similar to my first pumpkin bread posting, though I believe it is even a touch tastier.  My mother mused out loud how delicious it was, and was shocked when I told her it is based off her original recipe, one that is also quite good but also quite "bad" due to copious amounts of sugar and oil.

Pumpkin Avocado Bread
yields 1 loaf


1/4 cup nondairy butter or nondairy yogurt
1/4 cup ripe pureed avocado
1/2 cup to 3/4 cup raw cane sugar or coconut palm sugar (i erred on the lighter scant 1/2 cup)
2 tablespoons chia seeds or ground flax meal mixed with 6 tablespoons water
2 teaspoons vanilla
1 heaping cup pureed pumpkin
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 teaspoon baking soda
1-3/4 cup gluten-free flour
dash sea salt


1. Grease a loaf pan with coconut oil or nonstick spray.
2.  Mix nondairy butter, avocado and sugar until creamy.  Add in chia seed or flax meal mix once it is thickened and gel-like, continuing to mix well.  Add in heaping cup of pumpkin and vanilla.
3.  Add dry ingredients to wet, mixing just until combined.
4.  Fold batter into prepared pan and sprinkle cinnamon sugar on top and bake at 350 degrees for 50 minutes.
5.  Invert pan and let cool on a wire rack for at least 10 minutes before slicing into.

This version keeps its moisture well, and is a creamy delicious version of an old favorite but without dairy, eggs or gluten.
Store leftover bread in an airtight container; will keep several days.

1 comment:

  1. How much sugar you think you cut out with the different and healthier ingredients???