I created this beloved pumpkin bread recipe for a special Home for the Holidays: Gluten-Free Style event. Even though I’ve not experienced a gluten-free holiday in the past, as the honorary dairy-free gal in a free-from foodie club, I was invited to join in. And truthfully, the timing couldn’t be better. By coincidence (seriously, this is just a coincidence) we will be having our first gluten-free and dairy-free Christmas this year.
Perfect Pumpkin Bread for All
If you aren’t gluten-free or baking for a gluten-free loved one, don’t run for the hills. I’ve got some other dairy-free pumpkin bread recipes, including this wheat-based one with eggs and this one that’s vegan.
As for the recipe below, it’s amazingly free of top allergens. Seriously, I amazed myself with how scrumptious this pumpkin bread is. Without a firm recipe to work with, I literally winged it and threw this recipe together. It worked perfectly on the very first trial. It must have been holiday magic.
Special Diet Notes: Perfect Pumpkin Bread for All
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 1⅓ cups brown rice flour (can use white rice flour if preferred)
- ½ cup potato starch
- ¼ cup tapioca starch
- ¼ cup buckwheat flour
- 2 teaspoons xanthan gum (can sub guar gum for corn-free)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup packed brown sugar or coconut sugar
- 1 15-ounce can pumpkin puree
- ½ cup oil (grapeseed, coconut, canola, etc.; your choice)
- ½ cup maple syrup
- ¼ cup water
- 1 teaspoon vanilla extract
- Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins, and preheat your oven to 325ºF.
- In a medium-sized bowl, combine the flours, starches, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla.
- 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, since it will be 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, and will be lightly browned, but a toothpick inserted may yield a few very small crumbs, so I didn’t rely on the toothpick test.
- 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.
This bread will keep nicely for two to three days at room temperature, wrapped snuggly in plastic wrap. To store it for longer, I recommend slicing and flash freezing the individual slices, then wrapping them in plastic wrap and placing them back in the freezer. They can be reheated or toasted to serve.
Variations: If desired, before baking, sprinkle the tops of the loaves with a little cinnamon and sugar or with coconut sugar, for a little extra crunch and sweet.
This recipe should work well as muffins (will make about one dozen) and as a large loaf (use a 9×5 pan). Since I haven’t tested these, use your best judgment on the baking time. I would start with 22 minutes on muffins, and watch them from there. For a large loaf, it will probably take at least 60 to 70 minutes of baking time.
Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free
44 Comments
I made this on the weekend for a dinner party and it was DELICIOUS! I added a bit less sugar (1/2 c. instead of 2/3 c.) and it was still sweet enough. The texture was amazing – such a great crumb and was so moist, even a few days later!
Baked this in the new convection oven per instructions. Brown rice flour slightly gritty at times and hardly any pumpkin flavor could be detected. I added some Smart Balance spread and honey. Cooked well on the outside in a copper non-stick type baking pan (8×8). Looks lovely and cuts well. 45 minutes should work and leave it moist but done.
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Great recipe. I’ve been looking for a gluten and egg free pumpkin bread version for a while now. I did make some changes, more due to the fact I don’t have all the listed ingredients. I used only cornstartch (clean), white rice flour, since there was only basmati in the house, no xanthan gum (can’t find it here). I made only a third of the batter and added into that 1 heapfull spoon of unsweetened applesauce, 1 tbsp of carob flour (I love the smell) and instead of maple syrup there was honey. Made mini muffins that baked for 20 minutes. They are light, nt dense at all and soooo tasty. Even calculated that 1 piece (there _were_ 18) has 37 kcal. Nice all around. Thank you very much for the recipe.
That sounds like a delicious version Kat – thanks for sharing!
Thanks for this fantastic recipe! I made it last week and it disappeared in a few hours. I noticed that each time I went into the kitchen there was less and less of the loaf on the plate. I made it for my two year old grandson who can’t do eggs, milk or wheat. He had never had anything like it before and he asked for it at each meal. I cut down a little bit on the sugar because he hasn’t had any before and it was still so yummy that the adults couldn’t stay away from it. Gotta make more for Sunday. Maybe I’ll try making muffins…
That is so wonderful to hear! Thanks for the feedback June.
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Thank you for the wonderful recipe!! I didn’t have any buckwheat flour, so I substituted chickpea and it worked really well. The full size loaf took 70 minutes to bake, and came out perfect. Thanks again!
Marvelous! So glad you enjoyed Emmelyn!