Dairy-Free, Gluten-Free Pumpkin Bread to Satisfy Your Sweet Tooth

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  • Easy Dairy Free, Gluten Free Pumpkin Bread

    The minute there’s a chill in the air, I get asked to make pumpkin bread – more than anything else I ever bake. To challenge myself and make my favorite pumpkin bread recipe more inclusive, I decided to omit traditional all-purpose flour and make a gluten-free version. This easy dairy-free, gluten-free version is officially the best thing since sliced bread (gluten-free, that is)! Using a mixture of gluten-free flour and xanthan gum (a thickening, stabilizing agent) as an all-purpose flour replacement, it tastes just as good as my original and maintains the moisture and cake-like texture.

    This dairy-free, gluten-free pumpkin bread should do the trick so tie on an apron and get ready to feel the satisfaction that comes from making it totally from scratch:

    Easy Dairy Free, Gluten Free Pumpkin Bread

    Personally, I like to sprinkle walnuts on top so that the nuts sink in as it bakes, but you can omit the nuts if desired.

    Easy Dairy Free, Gluten Free Pumpkin Bread

    Easy Dairy Free, Gluten Free Pumpkin Bread

    Dairy-Free, Gluten-Free Pumpkin Bread

    Dairy Free, Gluten Free Pumpkin Bread

    The minute there’s a chill in the air, I get asked to make pumpkin bread – more than anything else I ever bake. To challenge myself and make my favorite pumpkin bread recipe…

    By
    Published:
    Prep Time:
    Cook time:
    Servings:

    Ingredients:

    • gluten free flour: 1 3/4 cups
    • xanthan gum: 1 1/2 teaspoons
    • baking soda: 1 teaspoon
    • salt: 1/2 teaspoon
    • cinnamon: 1/2 teaspoon
    • nutmeg: 1/2 teaspoon
    • ginger: 1/4 teaspoon
    • ground cloves: 1/4 teaspoon
    • eggs: 2
    • granulated sugar: 1 1/2 cups
    • pumpkin puree: 1 cup (NOT pie mix)
    • vegetable oil: 1/2 cup
    • water: 1/3 cup
    • vanilla: 1/2 teaspoon
    • chopped walnuts: 1/2 cup (optional)

    Directions:

    Step 1: Preheat the oven to 350 degrees and grease a loaf pan. Line with parchment paper for easy removal and coat with a DF, GF cooking spray. 

    Step 2: On one bowl, toss together the dry ingredients and set aside. 

    Step 3: In the bowl of your mixer, mix the pumpkin and sugar until smooth. Add the eggs, vanilla, water and vegetable oil until well-mixed (it will be thin).

    Step 4: Slowly add the dry ingredients until barely mixed. Do not overmix.

    Step 5: Pour the batter into the prepared pan and sprinkle the top with chopped walnuts if desired. Bake for 55-60 minutes until an inserted toothpick is mostly clean and no batter remains. 

    Let cool for at least 10 minutes before removing from pan and cutting into slices. Serve with a margarine spread, honey or jelly. 

    Store leftovers in an airtight container at room temperature for up to 5 days.

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