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By Alisa Fleming on Alisa's Favorite Dairy-Free Recipes, Bread, Dairy Free Desserts, Dairy-Free Recipes
I created this beloved pumpkin bread recipe for a special Home for the Holidays: Gluten-Free Style event. Even though I’ve not experienceda gluten-free holiday in the past, as the honorary dairy-free gal in a free-from foodie club, I was invited to join in. And truthfully, the timing couldn’t be better. By coincidence (seriously, this is just a coincidence) we will be having our first gluten-free and dairy-free Christmas this year.
Perfect Pumpkin Bread for All
If you aren’t gluten-free or baking for a gluten-free loved one, don’t run for the hills. I’ve got some other dairy-free pumpkin bread recipes, including this wheat-based one with eggs and this one that’s vegan.
As for the recipe below, it’s amazingly free of top allergens.Seriously, I amazed myself with how scrumptious this pumpkin bread is. Without a firm recipe to work with, I literally winged it and threw this recipe together. It worked perfectly on the very first trial. It must have been holiday magic.
Special Diet Notes:Perfect Pumpkin Bread for All
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
4.5 from 2 reviews
Perfect Pumpkin Bread for All (Gluten-Free & Vegan)
This pumpkin bread has a wonderfully tender (yet cohesive) crumb that hits the sweet spot in texture, not too moist, not too dry. I didn’t get out of control with the sugars, so though it is dessert-like, it’s also passable as a brunch-style treat. We loved snacking on it plain (especially when warm), or even slathered with some dairy-free margarine or nut butter.
Author: Alisa Fleming
Serves: 12 servings
Ingredients
- 1⅓ cups brown rice flour (can use white rice flour if preferred)
- ½ cup potato starch
- ¼ cup tapioca starch
- ¼ cup buckwheat flour
- 2 teaspoons xanthan gum (can sub guar gum for corn-free)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup packed brown sugar or coconut sugar
- 1 15-ounce can pumpkin puree
- ½ cup oil (grapeseed, coconut, canola, etc.; your choice)
- ½ cup maple syrup
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins, and preheat your oven to 325ºF.
- In a medium-sized bowl, combine the flours, starches, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla.
- Stir in the flour mixture until all is just combined. It actually becomes smooth quickly.
- Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.
- Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, and will be lightly browned, but a toothpick inserted may yield a few very small crumbs, so I didn’t rely on the toothpick test.
- Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
- Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool.
Notes
This recipe was baked at sea level. Note that egg-free AND gluten-free bread becomes trickier at high altitude. It may still work, but I haven’t tested it as of yet. Also, you may need to add a little more liquid at high altitude or in very dry climates.
This bread will keep nicely for two to three days at room temperature, wrapped snuggly in plastic wrap. To store it for longer, I recommend slicing and flash freezing the individual slices, then wrapping them in plastic wrap and placing them back in the freezer. They can be reheated or toasted to serve.
Variations: If desired, before baking, sprinkle the tops of the loaves with a little cinnamon and sugar or with coconut sugar, for a little extra crunch and sweet.
This recipe should work well as muffins (will make about one dozen) and as a large loaf (use a 9×5 pan). Since I haven’t tested these, use your best judgment on the baking time. I would start with 22 minutes on muffins, and watch them from there. For a large loaf, it will probably take at least 60 to 70 minutes of baking time.
Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free
