The Best Gluten Free Pumpkin Bread Recipe {Dairy-Free}
This delicious, moist bread is the perfect compliment to your cup of coffee. Dairy-free, gluten-free and vegan, this pumpkin bread is the perfect healthy breakfast option or snack.
Ingredients
Pumpkin Bread Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 tsp baking soda
- ½ tsp gluten-free baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tsp pure vanilla extract
- 3 eggs sub 3 flax eggs to make vegan
- ⅓ cup coconut oil sub for grapeseed oil or avocado oil
- 1 ½ cups gluten-free all-purpose flour
- ¼ tsp xanthan gum leave this out if your flour already has this ingredient
- 1 tbsp cinnamon
- 1 tbsp pumpkin pie spice
- 1 tsp nutmeg
Maple Glaze Ingredients
- 4 tbsp vegan or dairy-free butter
- ½ cup powdered sugar
- 3 tbsp pure maple syrup
- pinch of salt
Instructions
Flax Egg Directions
- Make your flax eggs ahead of the instructions for the pumpkin bread recipe. To make the flax eggs, add 3 tablespoons of ground flaxseeds with 9 tablespoons of water. Mix well.
- Set the mixture in the refrigerator for 15 minutes.
- Stir the mixture once more once you remove from the refrigerator. Now you have your flax eggs ready.
Pumpkin Bread Directions
- Preheat oven to 350°F and spray an 8 inch loaf pan with gluten-free cooking spray.
- In a large glass bowl, add pumpkin puree, baking soda, baking powder and salt. Mix to combine well.
- Next, add in the sugar, brown sugar and vanilla extract. Mix until well combined.
- Add the eggs or flax eggs and oil to the batter and mix well until smooth and creamy.
- Add the gluten-free four, xanthan gum (leave this out if your gluten-free flour already has this ingredient), pumpkin pie spice, cinnamon and nutmeg and mix until smooth. The batter should be thick.
- Spoon the batter into the oiled loaf pan and back for 50-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool for 10-15 minutes before slicing and serving. Enjoy!
Maple Glaze Directions
- As the loaf cools, make the glaze by whisking together powdered sugar, melted butter, and maple syrup until the mixture is smooth. Let mixture cool for about 20 minutes to thicken.
- Place pumpkin bread on wire rack or large plate and pour the glaze over the pumpkin bread, letting it drip down the sides.
- Let the glaze set until firm, or you can put it in the refrigerator for 15 minutes. Slice and enjoy!
Video
Notes
The pumpkin bread can last in the refrigerator for up to 4 days, or let set out at room temperature for up to 1 day.
The pumpkin bread can be frozen once fully cooled. Wrap the loaf in plastic wrap or foil before placing inside a freezer bag. The bread will be good for up to 3 months.
I like Pillsbury gluten-free flour. Not all gluten-free flours are alike! You may experience different baking results depending upon the brand of gluten-free flour you use in this recipe.
Nutrition
Serving: 1sliceCalories: 215kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 41mgSodium: 188mgPotassium: 75mgFiber: 2gSugar: 23gVitamin A: 3238IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!