Dairy Free Gluten Free Pumpkin Bread Recipes

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
• In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
• Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
• Add the eggs and the vegetable oil to the batter and mix until smooth.
• Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
• Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
• Store leftovers in an airtight container.
• The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

DAIRY-FREE PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
• In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

DAIRY-FREE & GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
• In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
• In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
• Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
• Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
• Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
• To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.