Description
This moist, flavorful gluten free pumpkin bread is dairy-free and perfect for fall baking. Easy to make and incredibly tender, it’s a crowd-pleaser for any occasion.
Ingredients
1 ¾ cups gluten-free 1:1 baking flour
1 cup pumpkin purée
¾ cup brown sugar or coconut sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp pumpkin pie spice
½ cup neutral oil
¼ cup almond or oat milk
2 eggs (or flax eggs)
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and prepare a loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spice.
3. In a separate bowl, whisk pumpkin, sugar, eggs, oil, milk, and vanilla.
4. Combine wet and dry ingredients. Stir until just mixed.
5. Fold in nuts or chocolate chips, if using.
6. Pour into pan and bake 55–65 minutes.
7. Cool 15 minutes in pan, then transfer to wire rack.
Notes
For egg-free: use flax eggs or ¼ cup applesauce.
Wrap well and store for 3 days or freeze slices up to 2 months.
Perfect with almond butter or a cup of chai.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg