GLUTEN FREE MAPLED PUMPKIN CHAI BREAD

Foodie friends, who’s up for some healthier, pre-holiday baking? I’m thrilled to finally share my Gluten Free Mapled Pumpkin Chai Bread with you today after just over a year of recipe development! I’ve mentioned previously that due to my extensive recipe testing and development process and focus on seasonal ingredients, oftentimes recipes take over a year to make it to JustineCelina. As with any piece of content I share on this pages, quality is my top priority! Over the course of the five times (yes, really!) I’ve baked, tweaked and meticulously tested this delicious seasonal loaf, it’s become one of our all-time-favourite recipes — and I hope you enjoy it just as much as I’ve enjoyed creating it for you. I’ve also included a handful of my favourite local grocers and vendors where I picked up all of the ingredients I’ve used in this recipe. Now more than ever, local businesses need our support and I’d like to ask you to consider how you can support your local economy (in whatever capacity you’re able to) as we transition into the holiday season.

My Gluten Free Mapled Pumpkin Chai Bread typifies late autumn by combining two of my favourite seasonal flavour profiles in one deceptively decadent, easy-to-bake loaf that’s free of dairy, gluten, refined sugar and oil. Exceptionally moist and perfectly spiced, this simple, seasonal pumpkin bread tastes like an indulgent fall cake, but is loaded with nourishing ingredients and warm, healing spices! Pumpkin puree, creamy coconut milk, pure Canadian maple syrup and a splash of Mexican vanilla extract are beautifully complimented by a rich melange of quintessential chai spices — including cinnamon, ginger, cloves, allspice, cardamon and anise. The result is an incredibly delicious ‘free from’ pumpkin loaf to be enjoyed by plant based eaters, those with food allergies and sensitivities and anyone that loves delicious seasonal baking! Consider adding my festive Gluten Free Mapled Pumpkin Chai Bread to your holiday baking menu this season for an inventive, better-for-you spin on classic seasonal flavours that the whole family can enjoy. Throw on your coziest sweater and your fuzziest slippers and let’s bake up some chai-inspired seasonal goodness, shall we?

GLUTEN FREE MAPLED PUMPKIN CHAI BREAD

It took all my willpower to not cut into my Gluten Free Mapled Pumpkin Chai Bread straight out of the oven and enjoy it with some vegan butter before I photographed it for this post! As soon as I’m finished writing this intro, I’m off to photograph the final loaf (I’ve already shot the ingredients!). Once this post publishes, I’ll be rewarding myself with a big, fat slice! If you love pumpkin and chai flavours, you have to try this recipe, friends — it’s absolutely to die for!

This is one of those loaves that’s absolutely delicious fresh out of the oven, with a crisp outer edge. If you store it in an airtight container (I wrap it in aluminum foil, then seal it in a reusable silicone bag), the crust softens and becomes more moist and cake like as time goes on. It’s delicious both ways! You could also try this recipe in muffin form, but you’ll have to keep an eye on the baking time (I’d suggest 40 – 50 minutes). If you make muffins, let me know how it works out for you and I’ll update the recipe!

The great news about this recipe (and all my baked recipes, in fact!) is if you don’t need it to be gluten free, you can substitute the gluten free all purpose flour blend for regular all purpose flour and it bakes for exactly the same amount of time. Both loaves are equally delicious — so feel free to use whatever flour suits your dietary needs! However, if you’re going with the gluten free version, it’s important to use a pre made gluten free flour blend that contains xanthan gum. You can find them at any major grocery store, but my favourite (and the one I used in this recipe) is the Cloud 9 Gluten Free All Purpose Baking Mix (available in Calgary CO-OP stores and online).

If you’re out shopping locally for ingredients (please be safe!), may I also suggest Community Natural Foods, Blushlane, The Silk Road Spice Merchant and the Calgary Farmers Market? These are a handful our my favourite local vendors for beautiful, fresh produce and goods — and they’re also where I picked up all of the ingredients you see featured in this post. Now more than ever Calgary-based (and local businesses wherever you live) need our support! Please consider how you can support your local economy ahead of the holiday season and while utilizing online shopping / curbside pickup options whenever possible.

Ingredients

Yield: 1 loaf

WET

• 1 1/2 cups pumpkin puree
• 1 1/2 100% pure Canadian maple syrup 
• 1/2 cup full fat coconut milk (it’s very important that you use full fat coconut milk since we’re not using any oil! I’ve linked my favourite one here — it’s 85% coconut extract with just a small amount of water — those are the only 2 ingredients. I purchase it at No Frills or London Drugs!)
• 2 large free range eggs
• 1 tsp pure vanilla extract

DRY

• 1 1/2 cups all purpose gluten free baking mix (make sure it includes xanthan gum!)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ginger
• 1 tsp cardamom
• 1/2 tsp allspice
• 1/2 tsp ground anise seed
• 1/8 tsp Himalayan pink salt

Instructions

1. Preheat your oven to 375ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.

2. Add pumpkin puree, eggs, coconut milk and vanilla extract to a large mixing bowl. Whisk until combined.

3. In a separate large mixing bowl, combine all dry ingredients.

4. Pour the wet mixture into the dry mixture, stirring to combine thoroughly.

5. Pour the batter into the prepared loaf pan and bake for 75 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.

6. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.

7. Once partially cooled, slice and serve immediately.

Note: My Gluten Free Mapled Pumpkin Chai Bread freezes very well! I like to wrap it in aluminum foil, then seal it in a Ziplock bag before popping it into the freezer.

5 from 5 votes

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GLUTEN FREE MAPLED PUMPKIN CHAI BREAD

Prep Time

15 mins

Cook Time

1 hr 15 mins

Cooling Time

15 mins

 

My Gluten Free Mapled Pumpkin Chai Bread typifies late autumn by combining two of my favourite seasonal flavour profiles in one deceptively decadent, easy-to-bake loaf that's free of dairy, gluten, refined sugar and oil. Exceptionally moist and perfectly spiced, this simple, seasonal pumpkin bread tastes like an indulgent fall cake, but is loaded with nourishing ingredients and warm, healing spices! The result is an incredibly delicious 'free from' pumpkin loaf to be enjoyed by plant baser eaters, those with food allergies and sensitivities and anyone that loves delicious seasonal baking! Consider adding my festive Gluten Free Mapled Pumpkin Chai Bread to your holiday baking menu this season for an inventive, better-for-you spin on classic seasonal flavours that the whole family can enjoy.

Course: Breakfast, Snack

Author: Justine

Ingredients

WET

• 1 1/2 cups pumpkin puree
• 1 1/2 cups 100% pure Canadian maple syrup
• 1/2 cup full fat coconut milk (it's very important that you use full fat coconut milk since we're not using any oil!)
• 2 large free range eggs
• 1 tsp pure vanilla extract

DRY

• 1 1/2 cups all purpose gluten free baking mix (make sure it includes xanthan gum!)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ginger
• 1 tsp cardamom
• 1/2 tsp allspice
• 1/2 tsp ground anise seed
• 1/8 tsp Himalayan pink salt

Instructions

1. Preheat your oven to 375ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.
2. Add pumpkin puree, eggs, coconut milk and vanilla extract to a large mixing bowl. Whisk until combined.
3. In a separate large mixing bowl, combine all dry ingredients.
4. Pour the wet mixture into the dry mixture, stirring to combine thoroughly.
5. Pour the batter into the prepared loaf pan and bake for 75 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.
6. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.
7. Once partially cooled, slice and serve immediately.

Recipe Notes

My Gluten Free Mapled Pumpkin Chai Bread freezes very well! I like to wrap it in aluminum foil, then seal it in a Ziplock bag before popping it into the freezer.

MORE SEASONAL PLANT BASED TREATS

Gluten Free Spiced Sweet Potato Bread

Plant Based Pumpkin Pie Energy Bites

Gluten Free Pumpkin Turmeric Muffins

Spicy Pumpkin Persimmon Smoothie

Decadent Dark Chocolate Banana Bread

What are some of your favourite seasonal baking recipes? Due to my dairy and gluten sensitivities (and love of healthier holiday treats!) I have to admit I tend to steer away from most traditional holiday baking, but have really enjoyed bringing more plant-based, better-for-you options to JustineCelina over the years! I’m always up for trying something new, so if you have a favourite ‘free from’ recipe that you’d like to share, please link it for me below!

Did you try my Gluten Free Mapled Pumpkin Chai Bread? If you did, please let me know! Leave me a comment, or tag me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes in your recreations so I can find them — I love scrolling through the feed and seeing what you guys make! I also have a Pinterest board for my recipes if you’re looking for more plant based culinary inspiration. Enjoy this unseasonably warm December week, everyone! Stay well.

Disclaimer: This post is not sponsored and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina.com!