It doesn’t take but one bite and this super moist gluten & dairy-free pumpkin bread will have you questioning whether it’s truly allergy free! I guarantee it is, and if you like pumpkin at all, a must try recipe! I’m afraid if I hadn’t taken it to work to share with my gluten & dairy-free co-workers, I would have eaten the whole thing! The texture is perfect and over the period of four days time it never lost its moistness.
I mentioned a while back that I had attended the IFBC conference in Seattle for food bloggers. While there, I had the privilege of attending a Sur La Table/Kitchen-Aid Excursion. A group of bloggers traveled by bus to Sur La Table’s headquarters, where we enjoyed delicious food sampling and demonstrations of the latest products offered by Kitchen-Aid and Sur La Table (and Sur La Table is having a great fall sale right now, so check them out!). At the end of our delightful afternoon they presented each food blogger with a large gift bag full of wonderful products. One of my favorite gifts in the bag was the Nordic Ware Pumpkin Loaf Pan. It is a bronze-toned cast aluminum loaf pan featuring a detailed harvest design of pumpkins and fall leaves. You can purchase the product from this link:
The loaf pan has a premium non-stick surface that allows your bread to literally pop right out of the pan with no sticking involved. I was truly impressed when my pumpkin bread fell right onto the cooling rack completely intact!
I finished the loaf by adding a drizzle of Pure Maple Syrup that had been heated and whipped in my mixer. A slice of this super moist gluten & dairy-free pumpkin bread is perfect in the morning with a cup of coffee or tea, or topping off your evening meal as a little dessert. Just make sure you have friends or family to share it with, or you just might find yourself gobbling down the whole thing!
Super Moist Gluten & Dairy-free Pumpkin Bread
Print recipe
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 45 hours |
| Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 45 hours, 15 minutes |
| Dietary | Dairy-free, Gluten-free |
| Meal type | Bread, Dessert |
Ingredients
pumpkin bread
- 3/4 cups brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup coconut palm sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon powdered psyllium husk
- 1 cup pumpkin puree
- 1/3 cup coconut oil
- 1/4 cup olive or avocado oil
- 1/4 cup apple sauce
- 2 Large eggs
- 1 teaspoon pure vanilla extract
topping
- 1 cup pure maple syrup
Directions
| pumpkin bread | |
| Step 1 | |
| Preheat oven to 350 degrees and prep pan with non-stick baking spray. | |
| pumpkin flour | |
| Step 2 | |
| In a medium size bowl combine brown rice flour, potato starch, tapioca starch, and sorghum flour and blend. | |
| pumpkin bread | |
| Step 3 | |
| Add baking powder, baking soda, cinnamon, ginger, nutmeg, powdered psyllium husk and salt. Stir until well combined. | |
| Pumpkin Bread | |
| Step 4 | |
| In a large mixing bowl combine coconut palm sugar, vanilla, eggs, apple sauce, pumpkin puree, coconut oil, and olive oil. Mix. | |
| pumpkin Bread | |
| Step 5 | |
| Add the wet ingredients into the dry ingredients and stir until mixture is fully incorporated. | |
| pumpkin bread | |
| Step 6 | |
| Pour batter into prepared loaf pan. | |
| Step 7 | |
| Bake in 350 degree oven for 40-45 minutes or until toothpick inserted into center comes out clean. | |
| Step 8 | |
| Remove bread from oven and allow loaf pan to sit for 5 minutes before inverting pan to remove bread. Place on a cooling rack. | |
| topping | |
| Step 9 | |
| To make maple glaze, simply place one cup of maple syrup in a saucepan and heat to 235 degrees. Remove from heat and allow to cool. | |
| Step 10 | |
| Once maple syrup has cooled, place in a mixer and whip on low for about an hour. Maple syrup will begin to whip to a new consistency. | |
| Step 11 | |
| Once maple syrup has "whipped", drizzle about half on the top of the pumpkin bread (refrigerate and rest of syrup for pancakes or waffles). Slice and serve. | |
This recipe was shared on the following blogs: RaiasRecipes, VegetarianMamma TheChickenChick
I love the loaf pan, it adds a special touch to this bread. AND, I’m so glad that this bread is moist. That’s definitely something I’m always striving for with gluten free and vegan breads. It was great to find your blog through Gluten Free Fridays. It sounds like you had a great time at IFBC, and that excursion is such a phenomenal experience for y’all. Hope you have a wonderful weekend!
Thanks Kaila! Yes, IFBC is a lot of fun and the excursion was fantastic. We walked away with a lot of wonderful free products, so expect to see a few more posts about them in the near future!
This looks delicious and beautiful! Pumpkin anything = win in my book, though. 😉 I’d love for you to stop by the linky party I host and share it! It goes live tonight at 7pm.
http://raiasrecipes.com/2015/10/apple-pie-quick-bread.html
Thanks Raia. I popped by your linky party and shared my pumpkin bread there!
This bread looks really good! I love moist bread!
Especially gluten-free moist bread! This is a great recipe if you love moist quick breads.
This sounds delicious! Such a beautiful cake pan, wow! Thank you so much for sharing this with us over at Savoring Saturdays! Hope you’ll join us again.
Thanks, Emily, I was very thankful to receive this gift at Sur la Table. It really does add to the pumpkin bread.
Looks beautiful (and delicious!) I am featuring it on Savoring Saturdays this weekend. I hope that you stop by again!
Laurie, I am going to make this cake next Friday. I have a friend is visiting next Friday and she is gf girl.
I hope you enjoy it, Hilda! My family loved it and they are not gluten-free.