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

This Gluten-Free Dairy-Free Pumpkin Bread resembles a classic pumpkin bread. It tastes warm, nutty, like all things fall, and of course is very moist. The recipe is straight forward and easily do-able, just make sure to let the batter rest before baking and let the loaf cool completely before cutting Tips: - Using fresh ground nutmeg gives a more potent, spicy flavor than pre-ground nutmeg. However, pre-ground still works, but make sure to use at least 2 teaspoons rather than the amount suggested in the recipe ingredients. - Whisking the dry ingredients in a separate bowl helps distribute the spices as well as baking soda and baking powder into the flours. This prevents clumps of baking powder and soda in the final loaf. - Whisking the wet ingredients in a separate bowl also helps distribute the ingredients together, especially the eggs. - After mixing together the wet and dry ingredients, scrape the bowl with a rubber spatula to incorporate any remaining dry ingredients stuck to the bottom of the bowl. - Make sure to let the batter rest for 45 minutes. This yields a better crumb and allows flavor to develop. - After baking for 30 minutes, carefully cover the loaf with tinfoil to avoid burning the top of the pumpkin bread. - Make sure to let the pumpkin bread cool before slicing into it. As mentioned in the FAQS, this helps the pumpkin bread maintain its shape and texture.

1 minute

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	381
Fat:	13 g
Carbohydrates:	63 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	294 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 8

Ingredients

1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
0.5 cup Oat Flour
.75 cup Brown Sugar, dark
.75 cup Pumpkin Purée
0.5 cup Organic Oat Milk, any plant milk works
3 whole Eggs
.5 tsp Lemon Juice, or vinegar
.33 cup Extra Virgin Olive Oil, any neutral oil works
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Pure Vanilla Extract
1.5 tsp Ground Cinnamon
1 tsp ground Nutmeg, freshly ground, or 2 tsp for store bought pre-ground
0.5 tsp ground Cloves
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Kosher Salt

Shop

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

In medium bowl, whisk together gluten-free flour, oat flour, baking powder, baking soda, spices, and salt. Set Aside.
In large bowl, whisk together pumpkin purée, eggs, plant milk, brown sugar, oil, lemon juice (or vinegar), and vanilla extract (or vanilla bean paste) until homogenous.
Pour half of the dry ingredients into the bowl of wet ingredients and whisk until everything is combined. Repeat with remaining dry ingredients.
Use rubber spatula to scrape the sides and bottom of the bowl and incorporate any lingering dry ingredients.
Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 350°F during this step.
Grease baking tin and line with parchment paper. Pour rested batter into the baking tin.
Place baking tin in the oven at 350°F for and set time for 55 minutes.
After 30 minutes, loosely cover the pumpkin bread with tinfoil to prevent the top from burning. Try not to touch the top of the bread with the foil but rather shape the foil in a rectangular box shape and place on top of the tin, shielding the top of the loaf from direct heat.
After 55 minutes (25 minutes since covering the loaf tin with tinfoil) carefully poke a toothpick in the center of the loaf and check if it comes out clean. If it come outs clean or with large crumbs, remove the pumpkin bread from the oven. If the toothpick comes out with a film of batter, continue to bake the pumpkin bread and check with a tooth pick every 5 minutes until a toothpick comes out clean or with large crumbs.
Once finished baking, remove pumpkin bread from oven and let cool for 1 hour.
Cut into slices and enjoy!