Gluten-free pumpkin bread with cranberries
Want to make a delicious, moist, seasonal cake while catering to gluten-free people? Here is your solution! Pumpkin puree and a balanced blend of spices (cinnamon, cloves, nutmeg and ginger) gives an autumn feel to this cake, to which is added mashed bananas for moisture, and rice flour/oats/almond meal as a gluten-free base. Eveybody who has ever tried this cake has loved it.
Recipe inspired from Vegan Richa.
Ingredients
- 80g (brown) rice flour
- 56g almond meal
- 27g oat flour
- 40g starch
- 1 + 1/4 tsp baking powder
- 1/4 tsp baking soda
- 50g icing sugar
- 50g white sugar
- 1 + 1/4 tsp cinnamon
- 1/4 tsp powdered ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 120g ripe bananas
- 8g psyllium husk or chia seed meal
- 240g pumpkin, cubed
- 76g maple syrup
- 27g neutral oil
- 1 tsp apple cider vinegar
- 30g walnuts
- 35g fresh cranberries
Instructions
- Turn on the oven at ~180°C (fan on).
- Boil the pumpkin cubes in a small saucepan, drain and place in a blender.
- Add the bananas, maple syrup, oil, apple cider vinegar and blend until smooth.
- In a large mixing bowl, combine the rice flour, almond meal, oat flour, starch, baking powder, baking soda, psyllium husk, icing sugar, white sugar, and spices.
- Add the wet mixture to the dry ingredients, and mix well.
- Add the walnuts and cranberries, and mix again.
- Pour the batter into a greased cake tin, and bake for ~1h.
- Take out of the oven and let it briefly cool down, then transfer to a cooling rack.
- Enjoy!
Nutritional information
Kcal Protein Carbs Fat 2159 33g (6%) 316g (59%) 85g (35%)