Gluten Free Pumpkin Yeast Bread {Dairy Free Option}
A delicious twist on traditional gluten free pumpkin bread - it's pumpkin yeast bread!
Servings: 12 slices
Calories: 149kcal
Ingredients
- ½ cup milk warmed to 80 – 90 F (or dairy free milk)
- ½ cup water warmed to 80 - 90 F
- 2 Tbsp. honey
- 2 ¼ tsp. active dry yeast
- ½ cup brown rice flour
- ½ cup sorghum flour
- ½ cup light buckwheat flour
- 133 grams tapioca starch 1 cup + 1 Tbsp.
- ½ cup oats coarsely ground
- 2 tsp. psyllium husk powder
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- ¾ cup pumpkin puree
- 1 large egg at room temperature
- 1 tsp. molasses
- 1 Tbsp. coconut oil melted
Instructions
- Line the bottom of an 8” x 4.5” loaf pan with parchment and spray the uncovered sides with cooking spray. Set aside.
- In a measuring cup, combine the milk, water and honey. Add in the yeast and stir until combined. Let stand until the mixture gets puffy, about 5 - 7 minutes.
- In the bowl of a stand mixer, add the flours, starch, psyllium husk powder, baking powder, salt, cinnamon and ginger. Mix well.
- Add the yeast mixture, pumpkin, egg, molasses and coconut oil and mix well. Scrape the bowl down and beat on medium for 2 minutes.
- Transfer the batter to the prepared loaf pan and let it rise in a warm spot for 20 - 30 minutes.
- While the loaf is rising, preheat the oven to 350 F. Bake in the center of the oven for 35 - 40 minutes until the top is golden brown and sounds hollow when you tap on the top.
- Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
- Store in a cool dry place for 2 days. Wrap extra slices in tinfoil in a plastic bag before freezing.
Notes
- Proof the yeast until it reaches a frothy texture.
- Use the pan size recommended in the recipe.
- A 20 - 30 minute rise time is all this bread needs - otherwise, you risk it collapsing while baking.
