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 |
One bite of this super moist gluten & dairy-free pumpkin bread and you'll be questioning whether it's truly gluten & dairy-free! Enjoy for breakfast or an evening 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. | |
