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:
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.
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…
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.
MORE GLUTEN-FREE RECIPES
- Gluten-Free Spinach and Artichoke Cups
- Gluten-Free Mushroom Macaroni & Cheese
- Gluten-Free Parmesan Pizza Crust
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