This unusual pumpkin bread uses cornmeal in addition to flour for extra seasonal flair. Feel free to add nuts or dried fruits if desired, or substitute maple syrup for the agave nectar.
Makes one 9" x 5" loaf.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 1 15-ounce can pumpkin
- 3/4 cup agave
- 1 T. xanthan gum
- 2 cups almond milk
- 2 cups cornmeal
- 1 1/2 cups flour
- 2 t. cinnamon
- 1 t ginger
- 1 t nutmeg
- 1 t. baking soda
- 1/4 t. salt
- 1/2 cup dairy-free chocolate chips
Preparation:
1.Preheat the oven to 350 F. LIghtly grease a 9" x 5" loaf pan.
2. In a blender, combine the pumpkin, agave, xanthan gum and almond milk and process until well blended and thickened, about 1 minute. Transfer the mixture to a medium-sized mixing bowl. Set aside.
3. In a small-medium mixing bowl, sift together the cornmeal, flour, cinnamon, ginger, nutmeg, baking soda and salt until well combined. Add the dry ingredients to the wet, mixing until just combined. Fold in the dairy-free chocolate chips. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Enjoy warm, at room temperature or cold!
