I love a good thick, dense and moist bread. And, this Pumpkin Plantain Bread is just that! Dense, nutty, slightly sweet and made with simple, wholesome ingredients. It’s the perfect kind of snacking bread. Top a slice with some nut butter or tahini, drizzle a bit of honey and nibble alongside a fresh cup of coffee and your morning is set!
This Pumpkin Plantain Bread is Paleo, Vegan and free of the top 8 allergens. So, it’s gluten free, grain free, dairy free, egg free, nut free and soy free. This Vegan plantain bread is a great loaf for slicing up and eating with breakfast or as a hearty afternoon snack.
I’m sure you’ve heard of plantains. As, they seem to have gained popularity within recent years. And if you’ve followed my blog for a while, you’ll probably be familiar with a few recently published plantain recipes. But, this plantain bread recipe uses plantain flour, rather than whole, raw plantains.
Have you heard of plantain flour? Or better question…have you ever baked with it?
What is Plantain Flour?
Plantain flour is made from peeled, dried plantains that are ground up into a fine powder. The plantain flour in this recipe comes from green, unripe plantains. One extra large, green plantain can produce about two cups of plantain flour.
It is the perfect all-purpose flour alternative. (Use 3/4 cup plantain flour for every 1 cup all-purpose flour.) In addition, it is completely:
- Gluten free
- Grain free
- Paleo friendly
- Vegan friendly
- Allergy free
Basically, you can’t go wrong with plantain flour, as it fits most diets. It’s even a great baking flour to use for babies and toddlers! Another plus is that unlike using whole, raw plantains, you don’t need a food processor when working with plantain flour. In addition, it has a neutral flavor, making it perfect for any type of cooking or baking.
Where Can You Buy Plantain Flour?
The best place to buy plantain flour is online. Amazon offers a few different brands. Also, many brands sell directly from their website.
The plantain flour used in this recipe is from Iya Foods, purchased from amazon. They offer 1 pound, 5 pound and 55 pound bags of plantain flour. If you’ve never used this flour before, then I recommend sticking to the 1 pound bag.
Ingredients in Pumpkin Plantain Bread
This plantain pumpkin bread recipe is made without eggs, nuts or dairy. It has completely Paleo, Vegan and allergy friendly ingredients! The main ingredients in this recipe include:
Obviously, there is plantain flour in this recipe. In fact, most of this bread loaf is made of green plantain flour.
Ground flax is used as a binder since there aren’t any eggs. In addition, it provides a sweet, nutty flavor.
This loaf can’t have the name “pumpkin” without some sort of pumpkin element! Pumpkin puree is used in this recipe, as well as pumpkin pie spice. (Cinnamon can be used instead of the pumpkin pie spice.)
Honey or Maple Syrup
Raw honey is the perfect sweetener for this recipe. Just 2-3 tablespoons provides a slight sweetness. However, if you are Vegan or don’t have honey on hand, maple syrup can be used as a replacement.
How to Make Pumpkin Plantain Bread
This allergy friendly loaf is extremely easy to make. All you need to make the batter is one bowl, a spatula and all the necessary ingredients.
First, preheat your oven to 350 degrees F. Then, in a large mixing bowl, combine all dry ingredients. Add in the wet ingredients. Mix well.
Next, pour the batter into a lined 8″ x 4″ loaf pan. Place the loaf in the oven and bake at 350 degrees for at least one hour.
When taking the bread out, it should be slightly under-baked, as it continues to set while cooling. Let the loaf cool in the pan for 10-15 minutes. Then, remove from the pan and cool to room temperature on a wire cooling rack.
This plantain bread needs to be stored in the fridge and will last well up to one week.
More Paleo Plantain Recipes
Paleo and Vegan friendly pumpkin bread made with green plantain flour. Egg free, nut free, dairy free and grain free.
- Preheat oven to 350 degrees F.
- In large mixing bowl, combine all dry ingredients.
- Add in wet ingredients. Stir with a spatula until batter is well mixed.
- Pour batter into a lined 8″ x 4″ baking pan.
- Bake at 350 degrees for 1 hour*
- Cool in baking pan for 10-15 minutes, then transfer to cooling rack and cool to room temperature.
- Store in fridge up to one week.
*Bread should be slightly under-baked when done . It will continue to set while cooling.
Keywords: plantain, egg free, nut free, allergy friendly, bread, pumpkin, Paleo, Vegan