RECIPE CARD: Moist Gluten-Free Pumpkin Bread (PRINTABLE)
Moist, tender gluten-free pumpkin bread made with pumpkin puree, warm spices, and dairy-free ingredients, with optional pecans for added crunch and a rich, nutty finish.
Servings: 10 slices
Calories: 255kcal
Ingredients
- 260 grams gluten-free flour mix, about 2 cups
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons vegan butter, softened
- 210 grams brown sugar, about 1 cup
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup dairy-free buttermilk (¾ teaspoon apple cider vinegar or lemon juice, plus enough unsweetened almond milk to make ¼ cup total)
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour mix, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Beat the Butter and Brown Sugar: Add the softened vegan butter and brown sugar to the bowl of a stand mixer. Beat well for about 1 minute.
- Add Eggs: Add the eggs one at a time, beating for 30 seconds after each addition.
- Add the Pumpkin, Buttermilk, and Vanilla: Add the pumpkin puree, dairy-free buttermilk, and vanilla to the sugar mixture. Beat on medium speed for 2 minutes, or until combined.
- Add the Dry Ingredients: Add the flour mixture to the pumpkin batter. Mix until combined, about 1 minute.
- Fold in the Pecans: Using a rubber spatula, gently fold the chopped pecans into the batter.
- Rest the Batter: Set the batter aside and let it rest for 30 minutes before baking.
- Prepare the Oven and Pan: Preheat the oven to 350°F. Spray an 8 x 4.5-inch loaf pan evenly with cooking spray.
- Fill the Loaf Pan: Scrape the rested batter into the prepared loaf pan and smooth the top slightly.
- Bake: Bake until a toothpick inserted into the center comes out clean. Start checking at about 50 minutes. The loaf may take up to 1 hour and 15 minutes, so additional baking time is normal.
- Cool: Let the bread cool in the pan for 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
Dairy-free buttermilk: Mix the almond milk with vinegar or lemon juice and let stand for 5–10 minutes before using. The mixture may not visibly curdle like dairy milk, but that's normal.
Doneness Cues
- Insert a toothpick into the center of the loaf. It should come out clean.
- Start checking at around 50 minutes rather than relying on baking time alone.
- The loaf may need up to 1 hour and 15 minutes to bake completely.
- Room Temperature: Store tightly wrapped for up to 3 days.
- Refrigerator: Refrigerate for longer storage.
- Freezer: Freeze the whole loaf or individual slices in an airtight container or freezer bag.
Nutrition
Serving: 10slices | Calories: 255kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 234mg | Potassium: 187mg | Fiber: 4g | Sugar: 23g | Calcium: 84mg | Iron: 2mg
