Gluten-free and Vegan Pumpkin Bread
Gluten-free, dairy-free, and egg-free pumpkin bread! If you have multiple food sensitivities, and still want to enjoy a delicious loaf of pumpkin bread, this recipe is for you! You would never know it's vegan!
25 minutes
1 hour
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 281 |
| Fat: | 14 g |
| Carbohydrates: | 38 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 393 mg |
| Fiber: | 2 g |
| Sugars: | 23 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 240 grams240 grams240 grams Primal Palate Gluten-free All-Purpose Flour, 2 cups spooned and leveled
- 1 tsp1 tsp1 tsp Baking Soda
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt, fine salt
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- 213 grams213 grams213 grams Light Brown Sugar, 1 cup packed
- 1 cup1 cup1 cup Pumpkin Purée, not pumpkin pie filling
- 1/2 cup1/2 cup1/2 cup Kite Hill Greek Style Yogurt -Plain Unsweetened
- 1/3 cup1/3 cup1/3 cup Sunflower Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/4 cup1/4 cup1/4 cup Pumpkin Seeds, raw
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, pumpkin pie spice, and light brown sugar.
- In a small mixing bowl, whisk together the pumpkin puree, non-dairy unsweetened yogurt, sunflower oil, and vanilla until smooth.
- Pour the wet ingredients into the dry, and stir to combine evenly until you have a smooth batter.
- Lightly grease a standard size loaf pan with sunflower oil or avocado oil, and pour the batter into the loaf pan and smooth the top with a spatula. Be sure not to press the batter into the pan, just lightly smooth the top.
- Sprinkle the raw pumpkin seeds over the top of the loaf if desired, and bake in the center of the oven on the middle rack for 1 hour.
- After 1 hour, remove the loaf from the oven, and allow to cool in the loaf pan until the pan is cool to the touch.
- Remove the loaf from the loaf pan, and place on a wire rack to cool completely.
- Once cool, slice and enjoy.
Add a Note
My Notes:
About This Recipe
Baked Goods Coconut Free Dairy Free Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian
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