Vegan Gluten-Free Pumpkin Loaf

This loaf has the perfect blend of spices to cozy-up on a rainy autumn afternoon. The pumpkin brings a decadent silky texture that is complimented by the light crunch of the pecans. This is a family favorite. Enjoy!

Oven temperature: 350 F

Dry Ingredients:
• 1 ½ cup milled and sifted Glenn’s Floury Corn
• ¾ tsp salt
• 1 tsp baking soda
• ½ tsp nutmeg
• ¼ tsp cardamom
• ½ tsp cinnamon
• ¼ tsp cloves

Wet Ingredients:
• 1 cup sugar
• 2 tbsp egg replacer
• 4 tbsp water
• 1 cup pumpkin
• ½ tsp vanilla
• ½ cup apple sauce
• ½ cup pecans, roughly chopped

Garnish:
• 1/3 cup pumpkin seeds
• ¼ cup course brown sugar for garnish

Instructions:
• Line a large loaf pan with parchment paper.
• Combine all dry ingredients together, including the milled and sifted Glenn’s Floury Corn, salt, baking soda, nutmeg, cardamom, cinnamon and cloves.
• Mix egg replacer with water and set aside while it thickens.
• In a separate bowl, combine sugar, pumpkin, vanilla, apple sauce and egg replacer.
• Mix the dry ingredients with the wet until combined.
• Stir in pecans.
• Pour batter into the lined loaf pan.
• Garnish loaf with course brown sugar and pumpkin seeds.
• Bake in oven for 45-50 mins, or until a toothpick comes out clean when poked in the center of the loaf.