This gluten-free and dairy-free pumpkin bread recipe is cozy, spicy, and healthy! Easy to prepare with minimal ingredients, this quick bread recipe is sure to be a fall favourite.
1¾cupsgluten-free all-purpose flourBob's Red Mill 1:1 Baking Flour is great
2teaspoonpumpkin pie spicea mix of cinnamon, ginger, nutmeg, cloves
1teaspoonbaking soda
½teaspoonsalt
2tablespoonshelled pumpkin seeds (aka pepitas)optional, for topping
Instructions
Preheat the oven to 325°F. Prepare either one 9x5" loaf pan or two 5.75x3" small loaf pans with grease and parchment.
In a medium size bowl, whisk all of the wet ingredients together. (Coconut oil, maple syrup, milk, pumpkin purée, vanilla, & eggs)
Then add the dry ingredients straight into the bowl. (Gluten-free flour, pumpkin pie spice, baking soda, & salt). Fold everything together gently with a spatula.
Pour the batter into your large loaf pan, or divide evenly among your smaller loaf pans.
Smooth the top with your spatula and sprinkle with pepitas if you wish. Tip for a smooth loaf top: run a metal spoon under cold water, dry lightly, and run the back of the spoon over the top of the loaf. Wipe off any batter that gets stuck to the spoon and repeat.
Bake for about 60 minutes (9x5" pan) or 45 minutes (5.75x3" small pans).
Once a toothpick comes out clean, cool for 3 minutes then remove from pan and let cool completely on a wire rack.
Let cool completely before slicing, ideally overnight. Bread can be stored in an airtight container for 3 days at room temperature or in the fridge, or sliced then frozen to eat at a later date. Enjoy!