- Cooking Time: 55
- Servings: 8
- Preparation Time: 15
- 1 1/3 cups brown rice flour (you can also use white rice flour)
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup buckwheat flour
- 2 tsp xanthan (can substitute guar gum for corn-free)
- 2 tsp gluten free baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp Celtic sea salt
- 2/3 cup coconut palm sugar
- 1 15-ounce can pumpkin puree
- 1/2 cup grapeseed oil, coconut oil, or canola oil,
- 1/2 cup pure maple syrup
- 1/4 cup water
- 1 tsp pure vanilla extract
- Preheat your oven to 325ºF.
- Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins.
- In a medium-sized bowl, combine the flours, starches, xanthan, baking powder, baking soda, spices, and salt. Set aside.
- In your stand mixer bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla and mix on a low speed until combined.
- Slowly add the flour mixture until all is just combined. It actually becomes smooth quite quickly.
- Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.
- Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, and will be lightly browned, but a toothpick inserted may yield a few very small crumbs, so I didn’t rely on the toothpick test.
- Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
- Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool. YUMMO!
- If desired, before baking, sprinkle the tops of the loaves with a little cinnamon and sugar or with coconut sugar, for a little extra crunch and sweet.
- This recipe should work well as muffins (will make about one dozen) and as a large loaf (use a 9×5 pan). Since I haven’t tested these, use your best judgment on the baking time. I would start with 22 minutes on muffins, and watch them from there. For a large loaf, it will probably take at least 60 to 70 minutes of baking time.
NotesI got this recipe from Alisa Fleming of Go Dairy Free.
This was Recipe #10 in the "Gluten Free Baking With KitchenAid" event.
This pumpkin bread is PHENOMENAL! Not only is it moist and flavourful, but it is gluten free, dairy free, egg free, nut free and soy free. I could attempt to describe how incredible this vegan pumpkin bread is, but instead I will quote Alisa's description of it, which more articulately does this recipe justice: "This pumpkin bread has a wonderfully tender (yet cohesive) crumb that hits the sweet spot in texture, not too moist, not too dry. I didn’t get out of control with the sugars, so though it is dessert-like, it’s also passable as a brunch-style treat. We loved snacking on it plain (especially when warm), or even slathered with some dairy-free margarine or nut butter."
Trust me, give this gluten free, vegan pumpkin bread a go and just TRY stopping at one piece. It is absolutely TO DIE FOR!!!
Check out Alisa's original post for more information about this recipe.
Find out more about Alisa Fleming at Go Dairy Free.