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.
Gluten-Free Dairy-Free Pumpkin Bread FAQS:
Which gluten-free flour do I use for this gluten-free dairy-free pumpkin bread?
I used Bob Red Mill’s Gluten-Free 1:1 Baking Flour and oat flour in this recipe (not sponsored). This is my go-to flour because it seems resemble regular all purpose flour very well.
How do I make oat flour?
Simply add approximately 3/4 cup gluten-free rolled oats to a blender and pulse until the oats break down into particles and resembles flour. Scoop out 1/2 cup of this flour and add to batter. Either save the remaining oat flour for future recipes or add it back to your rolled oats.
Why must the batter sit for 45 minutes?
Letting the batter sit allows for the both the baking flour and the oat flour to absorb moisture from the wet ingredients, yielding a better crumb. In addition, this resting period allows flavor to develop, resulting in a tasty pumpkin bread.
Why does the pumpkin bread have to cool before cutting?
Allowing the loaf to cool before cutting will help the pumpkin bread keep its shape once it’s out of the container. If the pumpkin bread is cut into too soon, the bread will have a gooey texture and will likely collapse, loosing it’s shape.
Can I use any pumpkin purée?
In this recipe, I used Trader Joe’s pumpkin purée mostly due to accessibility. However, any puree should work. For best results, refrain from adding oat milk until after adding the pumpkin purée and then add more or less oat milk according to the state of the batter.
How to Make Gluten-Free Dairy-Free Pumpkin Bread:
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.
Gluten-Free Dairy-Free Pumpkin Bread
Equipment
- Oven
- 8.5 x 4.5 inch Loaf Tin
- Plastic Wrap for storing
- Tin Foil
Ingredients
- 1½ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- ½ Cup Oat flour check FAQs to learn how to make oat flour
- ¾ Cup Dark Brown Sugar
- ¾ Cup Pumpkin Purée Any brand works
- ½ Cup Plant Milk
- 3 Large Eggs
- ½ Tsp Lemon Juice or Vinegar
- ⅓ Cup + 1 Tablespoon Neutral Oil Olive oil works great
- 1 Tbsp Vanilla Extract or 1 Tsp vanilla paste
- 1½ Tsp Ground Cinnamon
- 1 Tsp Freshly Ground Nutmeg or 2 Tsp pre-ground nutmeg
- ½ Tsp Ground Cloves
- 1½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
Instructions
- 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!
Storing Instructions
- Let pumpkin bread cool completely.
- Wrap the entire loaf tightly and generously with plastic wrap. Wrap tight enough so air bubbles are squeezed out.
- Place in refrigerator and enjoy within three days for best results!