The Best Ever Gluten Free Dairy Free Pumpkin Bread
Delicious gluten free dairy free pumpkin bread that's perfectly spiced and stays moist for days!
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 buttermilk made with almond milk
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans
Instructions
- In a large bowl, measure the gluten free flour mix, pumpkin pie spice, baking powder, baking soda and salt. Lightly mix it together with a whisk. Set aside.
- In the bowl of a stand mixer, add the butter and brown sugar and beat well, about 1 minute.
- Add the eggs, one at a time, beating for 30 seconds after each addition.
- In with the sugar mixture, add the pumpkin, buttermilk and vanilla. Beat for 2 minutes on medium, until the mixture is combined.
- All at once, add the flour mixture to the pumpkin batter. Mix the flour mixture in until combined, about 1 minute.
- Using a rubber spatula, fold in the pecans.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350 F. Spray an 8” x 4.5” loaf pan evenly with cooking spray.
- Scrape the batter into the prepared pan. Smooth out the top slightly.
- Bake in the preheated over until a toothpick inserted in the center comes out clean. Start checking it at about 50 minutes in. The gluten free pumpkin bread could take up to 1 hour and 15 minutes, so extra time is not uncommon.
- Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Video
Notes
- Make sure all ingredients are at room temperature.
- Measure by weight where weight is given.
- The gluten free flour mix is here.
- Use a stand mixer for the easiest way to mix the batter.
- Let batter rest for 30 minutes before baking.
- The nuts can be omitted or substituted with walnuts.
