Gluten-Free and Dairy-Free Pumpkin Bread (Edit recipe)

This easy and delicious pumpkin bread will be one you make every fall! It's gluten-free and dairy-free, but you would never know it wasn't made with regular flour or without dairy! It will fill your home with the smell of fall, and is so delicious you wont be able to have just one slice!

25 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	265
Fat:	12 g
Carbohydrates:	38 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	392 mg
Fiber:	1 g
Sugars:	23 g
Calculated per serving.

by Primal Palate

Serves: 8

Ingredients

240 grams Primal Palate Gluten-free All-Purpose Flour, 2 cups spooned and leveled
1 tsp Baking Soda
1.5 tsp Baking Powder
1/2 tsp Himalayan Pink Salt, fine salt
2 tsp Pumpkin Pie Spice, Primal Palate brand
213 grams Light Brown Sugar, 1 cup packed
2 whole Eggs, 2 large eggs, at room temperature
1 cup Pumpkin Purée, not pumpkin pie filling
1/3 cup Sunflower Oil
1 tsp Pure Vanilla Extract
1/4 cup Pumpkin Seeds, raw

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees F.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice blend, and light brown sugar.
In a medium size mixing bowl, whisk together the eggs, canned pumpkin puree, sunflower oil, and vanilla until evenly combined.
Pour the wet mix into the dry mix, and stir to combine until the ingredients are well combined, and you have a smooth batter.
Lightly grease a standard size loaf pan with sunflower or avocado oil, and pour the batter into the loaf pan. Smooth the top evenly, but don't press the batter down into the pan.
Sprinkle the top of the batter with raw pumpkin seeds if desired, and place into the center of the oven to bake at 350 for 60 minutes.
Remove from the oven after 60 minutes, and allow to cool in the pan until the pan is cool to the touch.
Remove the loaf from the loaf pan, and allow to cool completely before slicing.