原创 Anjani 蜂鸟健康TheHummingBird 2020-12-22原文
这款南瓜面包不仅美味而且水润，口感绝不会让你失望。可以在周末与家人和朋友一起分享，也可以自己享用，剩下的面包可以存放在食品速冻袋中或盒中，想吃的时候可随时解冻。
南瓜富含可维他命B族如叶酸、烟酸、硫胺素和泛酸，和矿物质如钙和钾。南瓜还含有促进免疫系统的营养物质，能帮助强健身体，抵御常见的流行疾病如风寒和流感。
南瓜面包（不含麸质或乳制品）
原料：
1杯南瓜泥或3杯去籽去皮的南瓜丁
3/4杯枫糖浆
1/3杯淡椰奶
1茶匙无酒精香草精
1.75杯无麸质燕麦粉
1/2杯糙米粉
2茶匙泡打粉（baking powder)
1汤匙南瓜派香料(pumpkin pie spice)
1-2汤匙南瓜子（可选项）
制作：
如果用新鲜南瓜，把切丁的南瓜放在蒸锅或漏勺中，水开后上架。加盖蒸10-15分钟至变软。取出后放置完全冷却。
把蒸好的南瓜放入搅拌机中搅打至顺滑。取1杯南瓜泥，剩下的可以用于其他食谱。
烤箱预热180℃。在8-9吋面包盘壁上抹上椰子油或垫上烘焙纸。放在一边。
在一个中型碗里，加入南瓜泥、枫糖浆、椰奶和香草精。搅拌至完全融合。
再另一个碗中加入燕麦粉、糙米粉、泡打粉和南瓜派香料。搅拌至混合均匀没有结块。
把上述两个碗的成分混合在一起至均匀。面团应该很稠厚但仍可倒出。
把面团倒入准备好的烤盘中，上面撒上南瓜子（可选项）。烘烤50-60分钟直至顶层焦黄，牙签插入后拔出不粘附面糊。
在烤盘中冷却5分钟后轻轻脱模并移至烤架上等待完全冷却。切片后即可享用。
4-6人份
PUMPKIN BREAD {GLUTEN-FREE & DAIRY-FREE} This delicious, moist pumpkin bread is a wonderful treat. Enjoy it with family or friends on a cozy weekend or make it for yourself and store the leftovers in a freezer-safe bag or container and defrost a slice when you wish to enjoy it. Pumpkin is a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium and potassium. Pumpkin also contains immune-boosting properties which can help the body stay strong and ward off common colds and flus that may be going around. Pumpkin Bread Ingredients:1 cup pumpkin puree or 3 cups peeled, deseeded, and diced pumpkin3/4 cup maple syrup1/3 cup light coconut milk1 tsp alcohol-free vanilla extract. 1 3/4 cups gluten free oat flour1/2 cup brown rice flour2 tsp baking powder1 tbsp pumpkin pie spice 1-2 tbsp pumpkin seeds (optional) Directions:If using fresh pumpkin, place the diced pumpkin in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes until tender. Remove and cool completely. Place the pumpkin in a blender and blend until smooth. Measure out 1 cup of pumpkin puree and leave the rest for another recipe. Preheat oven to 350F/180C. Grease an 8- or 9-inch loaf pan with coconut oil or line with parchment paper. Set aside. In a medium-sized bowl, add the pumpkin puree, maple syrup, coconut milk, and vanilla. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour, baking powder, and pumpkin pie spice. Whisk until uniform and lump-free. Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Pour the batter into the prepared baking tin and top with pumpkin seeds (if using). Bake for 50-60 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the baking tin, then gently remove and place on a wire rack to cool completely. Slice and serve. Serves 4-6
愿天下人健康、平安、健康。
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