Pumpkin Molasses Loaf {gluten-free + vegan}
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Prep time:: 
Cook time:: 
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Serves:: 1 large -or- 8 mini loaves
 
Ingredients:
  • WET:
  • ¼ cup ground flax
  • 1½ cups pumpkin puree
  • ¼ cup blackstrap molasses
  • ¼ cup cashew butter
  • ¼ cup lemon juice
  • ½ cup water
  • DRY:
  • 1 cup sorghum flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot starch
  • 1 tsp guar gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 cup dried apricots, chopped, or cranberries
  • NUTTY TOPPING: (optional)
  • ⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
  • 2 Tbsp dark raw sugar
  • 1 Tbsp maple syrup
  • ½ tsp cinnamon
Directions:
  1. Preheat oven to 350°F.
  2. Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
  3. Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
  4. In a medium bowl, mix together the dry ingredients, including the dried fruit.
  5. Add the dry ingredients to the wet about a cup at a time and combine well.
  6. Either fold in the chopped nuts, or prepare Nutty Topping.
  7. Transfer batter into pan.
  8. Mix together Nutty Topping ingredients and gently press onto top.
  9. Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
  10. Cool completely before serving. Use a serrated knife to slice.
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/pumpkin-molasses-loaf-gluten-free-vegan/