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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23 Responses to “Dairy-free Gluten-free Pumpkin Bread for your little Goblins (and grown-ups too!)”

  1. I can tell you from first hand experience, this tastes great! I really love that topping too. Brilliant! I will be making this one soon.

  2. I can practically taste this! Where do you get date sugar from? I was thinking of trying to make my own. Thanks for posting this beauty!!!

  3. Hi Ellen! Thanks! I found date sugar from my local Whole Foods. When I’m home (At a coffeeshop now) I will look up the company. You might try a search on Amazon, though. I was surprised, though, because date sugar is NOT as sweet as coconut sugar, IMO. So if using just that, add more than you would if using coconut sugar or regular sugar. Providing you want it sweet.

    Thanks Diane! I’m glad you enjoyed it. :)

  4. Do you think it would be possible to veganize it, chia or flax or EnRG-replacer sucessfully (new to that). Looks so good!

  5. Hi Martie,
    Thanks for stopping by! I think it is absolutely a great candidate for veganizing! I have a vegan banana bread recipe here:

    http://www.bookofyum.com/blog/gluten-free-vegan-sorghum-flax-banana-bread-recipe-5061.html

    You could either substitute pumpkin for banana in that recipe or adapt this one, adding xanthan gum and using equivalent flax eggs. The spices in this will cover up any savory flax flavor and I think it will convert very nicely. Let me know how it goes!

    Happy baking,
    Sea

  6. we were just thinking about making a pumpkin bread, too funny! and perfect timing! we have been craving a loaf of bread and pumpkin bread is perfect!!

  7. Really enjoyed this pumpkin bread when you brought it for us in CA, Sea! Can’t wait to use your recipe to make some of my own. :-)

    Shirley

  8. Yum! That look so delicious. I think I even have all the ingredients at home already…pumpkin bread here I come! Thanks for pointing out the vegan version too…I might try that for my gluten-free/dairy-free/egg-free family members over Thanksgiving.

  9. Fabulous and delicious bread Sea! I loved it – great with nut butter!

  10. This looks absolutely fantastic – there isn’t much tastier than pumpkin bread!

  11. There’s nothing like good pumpkin bread in the fall. This one looks terrific. Thanks for sharing it at Gluten-Free Wednesdays.

  12. Not sure if I should try this… I read through all the responses and it does not seem like anyone actually made this bread… it sounds like they just all said that it sounded or looked like it would taste good. My son wants pumpkin bread and he had to have it gluten free otherwise he projectile vomits… And , yes, I want it to taste good… SO>>> WHO HAS TRIED THIS BREAD AND LIKES IT???

  13. I, like a few of the others here, have tried this bread and absolutely love it. Thank you, so much, for another great recipe. Love your stuff.

  14. I have tried similar versions of this bread, but never totally dairy free. You’re a master at tweaking recipes to come out perfectly dairy and gluten-free. I know that from past experience with making your creations. I might switch out the brown rice flour here for a garbanzo/fava mixture, which I’ve been playing with lately. I’ll keep you posted on how it comes out. =)
    Thanks!

  15. I made this bread tonight and it is amazing. It was very easy to make and tastes incredible. I would absolutely recommend this recipe.

  16. I replaced the eggs with Ener-G egg replacer and it turned out fine. Thanks for the recipe!

  17. My daughter made this bread as a dessert for Thanksgiving. Those present who could eat dairy added whipped cream on top. Those who could not ate it plain. She used soy milk and Ener-G egg replacer and it looked just like your picture when done. My goodness, it was delicious! We will make this for Christmas. Thank you for the recipe!

  18. Yum! I just made this last night, with a few substitutions, and it was fabulous! So, I used Pamela’s baking mix – it’s a rice base – and almond extract instead of vanilla (no nut allergies). I increased the cinnamon to 1 1/2 teaspoons and added 2 T of OJ. I used a bundt pan to bake it. So easy to make and so very good. And since we’re not vegan here, I topped it off with some cream cheese frosting. THank you so much for posting this – I’m sending the recipe to my sister-in-law!

  19. Thank you for sharing this delightful and evidently fool proof recipe. We are just beginning the Gluten Free Quest and it turned out awesome! I’m not even sure what “flour” we used and I didn’t complete my labels at the coop. I think it was white rice flour! Thanks again, Beth

  20. Hi Beth! Thank you for coming by! If you are starting a gluten-free diet for medical reasons, do keep in mind that bulk gluten-free flours at coops and health food stores are often cross contaminated. It is safest if you need to follow a strict gluten-free diet for celiac etc. to buy packaged gluten-free flours from gluten-free facilities. White rice flour is surprisingly functional and tasty in recipes. My husband likes to use it. :)

    -Sea

  21. [...] Favorite Pumpkin Cake by Real Food Real Deals, Pumpkin Bread by Book of Yum, Pecan Pumpkin Cake by Taste of [...]

  22. What size canned pumpkin?

  23. Mary,
    According to LIBBY’s FAQ: One 15 oz. can of canned pumpkin equals 1 3/4 cups so one small can should be plenty for this recipe. You can use any extra puree in a smoothie or an easy soup, or even as a side dish with your favorite dairy-free topping.

    -Sea

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