My Perfect Pumpkin Bread recipe has been so well-loved that I find myself making variations on it often, including this amazing vegan and gluten-free pumpkin nog bread.
Inspired by the incredibly rich and flavorful Nog from So Delicious Dairy Free, this quick bread has a moist and tender crumb that is quite unbelievable. No one here could believe it was dairy-free and vegan, let alone gluten-free. The taste isn’t overly sweet, making this pumpkin nog bread the perfect treat for topping with a quick dairy-free nog icing.
For a little variation, I sometimes make this pumpkin nog bread as a double pumpkin bread (with So Delicious Pumpkin Spice beverage instead) – both ways are scrumptious!
Also, it is a great make ahead recipe. The flavors intensify and it takes on delightful moisture when made a night or two in advance. However, the icing should be prepared and drizzled over this pumpkin nog bread on the day you will be serving it.
Special Diet Notes & Options: Gluten-Free Pumpkin Nog Bread
This recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan and vegetarian (whew!), but you seriously won’t believe it.
If you prefer to avoid refined sugars, you can substitute coconut sugar for the brown sugar, though the results will be a little less sweet. For more of a dessert, feel free to up the brown sugar or coconut sugar by a quarter cup more, or to taste.
Okay with wheat? I’ve got a wheat-based version of this recipe, too!
Before heading to the store to get some dairy-free Nog or Pumpkin Spice for this gluten-free pumpkin bread, print this So Delicious Coupon
- 1-1/3 cup brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- ¼ cup buckwheat flour
- 2 teaspoons xanthan gum
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder (reduce to 1 teaspoon above 3000 feet altitude)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 15-ounce can pumpkin puree
- 1-1/4 cups dairy-free Nog (I use So Delicious Dairy Free Nog or Pumpkin Spice)
- ¾ cup firmly packed brown sugar (see note in post above for options)
- ¼ cup rice bran, grapeseed or canola oil
- 1 teaspoon vanilla extract
- Dairy-Free Nog Icing, optional (but excellent!)
- Preheat your oven to 325ºF and grease 4 mini-loaf tins.
- In a medium-sized bowl, combine the flours, starches, xanthan gum, spice, baking powder, baking soda, and salt.
- In a large bowl, blend (with a large spoon or mixer) the pumpkin, Nog, brown sugar, oil, and vanilla until smooth.
- Stir in the flour mixture until all is just combined. It actually becomes smooth quickly.
- Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula. The batter is a little thick.
- Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, it will be lightly browned, and a toothpick inserted in the center of a loaf should come out fairly clean (a few little crumbs are okay).
- Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
- Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool.
- If desired, drizzle on icing at least 10 minutes before serving.
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