Vegan Gluten Free Pumpkin Brownies and Pumpkin Bread

It’s pumpkin season!   Time to carve one up and place it on your front stoop and it will either welcome the kiddies or scare the hell out of them.

This year Halloween falls on a Thursday.  Fortunately for the little imp, the village I reside in ends the festivities at 7p.m.  “The Big Bang Theory” is also on Thursday evening at 7p.m. and I would not miss that show for anything.  I want to be in Oslo when Sheldon Cooper is presented the Nobel Prize.

Back to reality and vegan gluten-free I have two recipes for the upcoming festivities.

 

Pumpkin Brownies

1 15oz. can of pumpkin puree

1 tsp. vanilla extract

1 box vegan brownie mix gluten-free

3 tbsps. peanut butter

Preheat the oven to 350F.

Spray an 8x8 (thicker brownies) or larger pan with coconut oil spray

Mix together the above and place in the prepared pan.  Bake for 20-25 minute and cool before cutting.

 

Pumpkin Bread

3 cups all-purpose gluten-free flour

4 tsps. baking powder

1 ½ tsps. baking soda

4 tsps. pumpkin pie spice

1 15oz. can of pumpkin puree

1 ½ cup orange juice, not from concentrate

1 1/2 cups dark brown sugar

3 tsps. vanilla extract

¼ cup chia seeds

Optional:  nuts, chocolate chips, etc.

Preheat the oven to 325F.

Mix the dry ingredients together.  In another bowl combine the wet ingredients, thoroughly.  Add the dry to the wet and combine it well.  Pour into a well-oiled (I like coconut oil) Bundt pan and bake it for 45 minutes.  Make sure the toothpick comes out clean when you test it at 45 minutes and 5 minute intervals.   Let it rest for 10-15 minutes and then invert onto a serving platter.  Dust with powder sugar for a nice presentation.

 

 

pumpkin bread

 

Tip of the Day:  Add a 1/4 less of gluten-free all-purpose flour instead of wheat flour to any recipe.  GF Flours absorb more moisture thus leaving the product after its bakes, dry.  Really dry.    Enjoy and Happy Halloween!!
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