I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (Glutenfree) a million times. It’s just like the classic banana bread, but in a fall version. It’s also gluten-free and only made with wholesome ingredients, which means no refined sugar, oil or flour. I hope you’ll like it as much as I do. Make sure to have patience with slicing it until it has cooled down, as it is quite sticky when warm.

More yummy fall and winter recipes:

• Hokkaido Tofuballs in a hearty Tomato Sauce
• Christmas Spice Banana Bread with Tahini Swirl
• Vegan Danish Rice Pudding “Risengrød”
• Turmeric Latte (Golden Milk)

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Pumpkin Spice Bread

Just like a classic banana bread, this soft and moist Pumpkin Spice Bread will be your new favourite go-to snack.

Course Breakfast, Dessert, Snack, Sweet Treat

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 10 servings

Author Luna Linnemann

Ingredients

• 200 g juicy dates (1 cup pitted)
• 1 c pumpkin puree
• ½ c peanut butter
• 1 c plant based milk
• 1 tbsp apple cider vinegar
• 1⅓ c oat flour (GF if necessary)
• ½ c almond flour
• ½ c quinoa flour
• 2 tsp baking powder
• 2 tsp pumpkin spice *
• ¼ tsp turmeric (optional, for colour)

Instructions

• Turn the oven to 175℃/350℉.
• Add all the wet ingredients to a blender and blend until smooth.
• In a bowl, mix all the dry ingredients.
• Mix the wet and dry ingredients in the bowl.
• Line a loaf tin with baking paper and add the mixture to the tin.
• Bake at 175°C/350°F for 30-35 minutes. Make sure it doesn't burn on top. Let it cool completely before slicing.

Notes

* If you dont have pumpkin spice, you can make it yourself. For 4 tsp you’ll need

• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp clove

The post Pumpkin Spice Bread (Glutenfree) appeared first on Cumin and Yin.

This is probably the best banana bread recipe in a Christmas spice version with a tahini swirl on top. It has taken me quite a while to develop the perfect combination of a moist and fluffy banana bread, and I cannot wait for you to try it. This one is amazing because of its richness in flavours. It only takes about 5-10 minutes to prepare, so why not give it a go?

I have tried to keep it simple with the ingredients, and you can of course leave out the spices and dates for a less christmassy version. Personally, I love the combo of these spices and the caramelly flavour from the dates. YUM!

Refined oil and sugar free

This Christmas banana bread is super easy to make, and it is

• Refined oil and sugar free
• Moist and naturally sweet
• Rich in fibres and omega-3 fatty acids

Even though the banana bread doesn’t contain any oil, it is still moist the day after because of the bananas and almond flour, which adds a lovely tender texture.

Other yummy treats

• Black Bean Bliss Balls
• Twisted Rhubarb Marzipan Rolls
• Twisted Cinnamon Rolls

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Christmas Spice Banana Bread with Tahini Swirl

Quick and flavourful banana bread packed with yummy ingredients. Free from refined oil and sugar.

Course cake, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Author Luna Linnemann

Ingredients

• 2 ripe bananas
• 1 dl plant based milk
• 1 tbsp apple cider vinegar
• 2 dl oat flour
• 1 dl almond flour
• 1 dl all purpose flour
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ⅙ tsp ground cloves
• 0.5 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 5 juicy dates *
• 1 handful walnuts
• 1 tbsp tahini

Instructions

• Turn the oven to 200℃/390℉ convection.
• In a bowl, mash the ripe bananas with a fork (chunks are welcome) and mix with the plant based milk and apple cider vinegar.
• In another bowl, mix all the dry ingredients.
• Add the dry ingredients to the wet and stir well, making sure there are no flour lumps.
• Chop the dates and walnuts in the desired size and add to the mixture.
• Pour the batter into your baking tin and sprinkle the tahini on top, using a fork to draw S' and thereby incorporating the tahini into the banana bread.
• Bake for 30-35 minutes. You can stick a knife in the bread to see if the dough sticks; if not, it's done.
• Let it cool a bit before cutting it.
• Enjoy with a nice cup of coffee or tea.

Notes

* You can use dry dates as well. Pre-soak them in hot water for 5 minutes before chopping them.

The post Christmas Spice Banana Bread with Tahini Swirl appeared first on Cumin and Yin.