Allergy-Free Pumpkin Chai Bread Recipe

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Photo by Queren King-Orozco

Ingredients:

  • 2 tablespoons Flax Meal
  • 6 tablespoons Black Tea, room temperature
  • 1 cup Maple Syrup
  • 1 cup oil
  • 1-1/2 cups brown rice Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Xanthum Gum
  • 1 teaspoon ground Allspice
  • 1 teaspoon ground Cardamom
  • 2-1/2 tablespoon ground Cinnamon
  • 1 teaspoon ground Cloves
  • 2-1/2 teaspoon ground Ginger
  • 1 teaspoon ground Nutmeg
  • 1/4 teaspoon ground pepper
  • 1 teaspoon Vanilla extract
  • 15 Oz. Pumpkin

Instructions:

Flax Egg:

One of my favorite egg substitutes for baking is a flax egg. It’s simple to make and acts as a good binder. Substitute 1 real egg directly with 1 flax egg.  For this recipe I decided to keep with the chai theme and used room temperature, black tea for the flax egg instead of water. 

  1. Measure out 2 tablespoon of flax meal in a small dish.
  2. Add 6 tablespoons of black tea at room temperature. Whisk together.
  3. Let the flax egg sit for 15 minutes before adding to the rest of your baking mix. This step is important! The flax needs time set up. When ready, it should have a texture similar to jelly and will hold together when you pour it from the dish.

Pumpkin Bread:

  1. Mix together your flax eggs. Let sit for 15 minutes.
  2. Grease a loaf pan and line it with parchment paper.
  3. Set your oven to 350 degrees Fahrenheit.
  4. In a large bowl, add all dry ingredients (spices, flour, etc.). Whisk or sift together.
  5. In a separate bowl, add oil and maple syrup together. Mix with a hand mixer for two minutes. This will be your substitute butter.
  6. Make a crater in the dry ingredients and add the flax eggs, substitute butter, vanilla, and pumpkin. Mix together with a wooden spoon. 
  7. Add the batter to a loaf pan and put it in the oven. Let it bake for 1 hour and 15 minutes. 
  8. Pull out the loaf and let it cool on a baking rack for 30-45 minutes.
  9. When cool, add a frosting or topping if you like.
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