Dairy-free Gluten-free Pumpkin Bread for your little Goblins (and grown-ups too!)


Pumpkin week continues at the Book of Yum, and how could we have a pumpkin week without a pumpkin bread? A reader commented recently that they tried my gluten-free, dairy-free banana bread with pumpkin instead of banana, and loved the results. I was so intrigued I had to try it for myself. I’ve made it several times, with different variations each time. The first time I made a super-healthy version with date sugar instead of regular sugar and a quinoa flake pecan crumble on top. (The topping had Quinoa flakes with crumbled pecans and a tablespoon of date sugar held together with a splash of canola oil.) But more recently, I made a simpler version with regular, easy-to-find sugars in honor of the upcoming Halloween weekend. Toddler Yum helped me pour and stir. Just as I was about to pour it in the bread pan, she pleaded “cupcakes? cupcakes?” Oops. I forgot that my little goblin Yum is a little obsessed with breads of the muffin-cupcake persuasion after some happy mini cupcake experiences in the Big City (New York). The pan was already greased, so we went ahead and baked this recipe as a bread, but I bet it would be wonderful as a muffin! Imagine the super-healthy version with slightly naughty topping in a mini-muffin tin. Hmmm… I might have to do a follow-up post. But, because Halloween is literally right around the corner, here’s our family pumpkin bread recipe! Enjoy!

Other Pumpkin Recipes this week..

Cashew Milk Pumpkin Chocolate Smoothie
Other Pumpkin Recipes at the Book of Yum
A gluten-free dairy-free Pumpkin Bar Recipe
Vegan Coconut Pumpkin Pie Recipe
Kabocha Savory Pumpkin Soup Recipe

Shared with Gluten-free Wednesdays

Gluten-free Dairy-free Pumpkin Bread
Ingredients
2 cups brown or white rice flour OR your favorite all purpose gluten-free flour blend*
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C brown sugar**
1/4 cup white sugar**
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
2 eggs, beaten
1/2 tsp GF vanilla (I use Kirkland, the Costco brand)
1 1/2 cups canned pumpkin puree
1/2 cup canola oil

Optional: Sprinkle top with raw sugar

Directions
Preheat oven to 375F. Prepare a 9*5 bread pan by greasing with dairy-free shortening like Spectrum.

Combine dry ingredients in a large bowl and whisk together. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil. Gently fold ingredients together. When combined, spoon into your bread pan. If desired you can sprinkle top with raw sugar. Bake for about an hour or until a toothpick comes out clean. Enjoy!

Notes
*This time I used
1 cup sorghum, 1/2 cup tapioca starch, 1/4 cup potato starch (cornstarch or arrowroot could be substituted), and 1/4 cup almond flour

*I have also tried 1 cup sorghum, 1/2 cup arrowroot starch and 1/2 cup of almond flour for a healthier and allergen-friendly version

**For a healthier fancy-pants version, you can substitute date or coconut sugar for the brown and white sugar. You can also reduce the sugar to a total of 1/2 cup if you prefer a healthy breakfast bread with your coffee.


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