Smoky Bourbon Pumpkin Loaf

(vegan, gluten-free)

This gluten-free vegan quick bread recipe is reminiscent of a campfire; essences of bourbon and smoke are balanced by cinnamon and ginger. The loaf can be sliced and served with coffee for a morning breakfast, or it can be served with a shot of whiskey or brandy as a late-night snack. If you are looking for something new and different to do with persimmon pulp, other than persimmon pudding (a Hoosier delicacy), I recommend substituting persimmon for the pumpkin to make a slightly more tart quick bread. Drizzle this with a warm caramel sauce, and you’re off to the races.

INGREDIENTS

• 2 cups gluten free 1:1 all-purpose baking flour
• ½ teaspoon xanthan gum (if not in flour)
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 cup granulated sugar
• 1 tablespoon psyllium husk powder
• 1 cup pumpkin or butternut squash puree (fresh or canned)
• ½ cup plant milk (almond or soy)
• 1 tablespoon apple vinegar
• ¼ cup bourbon
• ¼ teaspoon liquid smoke
• 2 tablespoons mild tasting vegetable oil (e.g. canola)
• ½ cup ground pecans
• ½ cup raisins

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, cinnamon, ginger, and sugar.
3. In a separate bowl, stir together psyllium powder, pumpkin, plant milk, apple vinegar, bourbon, liquid smoke, and oil. Let hydrate for about 5 minutes.
4. Stir wet ingredients into dry ingredients until just completely incorporated. DO NOT OVERMIX.
5. Pour into greased loaf pan and bake for 1 hour, or until a test toothpick in the center of the loaf comes out clean.
6. Let cool in pan for five minutes, then remove from pan and let cool completely before serving.