DAIRY-FREE & GLUTEN-FREE PUMPKIN BREAD
Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone - and just happens to be both gluten-free and dairy-free.
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
- In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
- In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
- Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
- Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
- To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.
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Touhid Islam
[email protected]This is my go-to pumpkin bread recipe. It's always a crowd-pleaser.
Mosaddak hosen
[email protected]This bread is a hit at my parties. Everyone loves it!
Mudasir Shah
[email protected]I would definitely recommend this recipe to anyone looking for a gluten-free and dairy-free pumpkin bread.
Abdulwahid khan
[email protected]Overall, a good gluten-free and dairy-free pumpkin bread recipe. It's easy to make and the flavor is good.
Diirsa xasan
[email protected]Not a fan of the texture. It's a bit too dense for my liking.
RABIYA ANSARI
[email protected]Perfect for a fall day! The pumpkin flavor is rich and the bread is moist and fluffy.
Munwar Booher
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a family favorite!
Aki Akter
[email protected]This bread is a great way to use up leftover pumpkin puree. It's moist and flavorful, and the spices are just right.
Sahen Sheik
[email protected]A bit too sweet for my taste, but otherwise very good.
Ayesha Qadir
[email protected]Delicious and moist! My kids loved it.
Jerome Pietersen
[email protected]I was skeptical at first, but this pumpkin bread is surprisingly good. I'll definitely be making it again.
Najaf Abbas
[email protected]Followed the recipe exactly and it came out perfect. Will definitely make again.
Traisha Eggleston
[email protected]Wow! Moist and flavorful. A definite keeper!
Siam Kazi
[email protected]Amazing! I didn't tell my family it was gluten-free and dairy-free and they couldn't tell the difference.
I am Alamdar
[email protected]Not bad for a gluten-free and dairy-free pumpkin bread. A bit dry, but still tasty.
kanchon ahmed
[email protected]Easy to follow recipe. Bread came out moist and delicious. I used a bundt pan and it turned out great.
Kenzie Jones
[email protected]Incredible! This pumpkin bread is moist and flavorful, with a perfect balance of spices. My gluten-free and dairy-free friends loved it too.