Vegan Gluten-Free Pumpkin Bread


April 9, 2012

This delicious vegan gluten-free pumpkin bread is from my dear friend Alisa from Go Dairy Free. If you’re looking for delicious recipes and tips for living dairy-free, this is one of the most trusted resources.

On the site, Alisa shares her guide for dairy substitutes, tips for dining out, dairy-free shopping help, dairy-free product lists, dairy-free health information, product reviews, recipes, ebooks, and so much more.

Or, get a copy of Alisa’s book, Go Dairy Free. This book is a really comprehensive, well-researched dairy-free bible. This lovely lady is a wealth of knowledge about dairy-free living and allergy-free foods. She’s also a really talented recipe developer.

Give this vegan gluten-free pumpkin bread a go and you’ll see what I mean. It’s super moist and seriously yummy.

Check out Go Dairy Free.

 

Vegan Gluten-Free Pumpkin Bread

This gluten-free vegan pumpkin bread from Alisa Fleming is so delicious it’s hard to stop eating!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 Mini Loaves
Author Tess Masters

Ingredients

Instructions

  1. Preheat your oven to 325ºF/160ºC.
  2. Preheat your oven to 325ºF/160ºC.
  3. Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins.
  4. Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins.
  5. In a medium-sized bowl, combine the flours, starches, xanthan, baking powder, baking soda, spices, and salt. Set aside.
  6. In a medium-sized bowl, combine the flours, starches, xanthan, baking powder, baking soda, spices, and salt. Set aside.
  7. In your stand mixer bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla and mix on a low speed until combined.
  8. In your stand mixer bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla and mix on a low speed until combined.
  9. Slowly add the flour mixture until all is just combined. (This happens quickly.)
  10. Slowly add the flour mixture until all is just combined. (This happens quickly.)
  11. 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.
  12. 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.
  13. 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.)
  14. 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.)
  15. 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.)
  16. 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.)

Recipe Notes

Recipe from Go Dairy Free
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 42

  1. As a new GF eater, I’ve just come across your website and talk about timing!!!! I’m definately starting with this recipe and clearly feel I have a whole month dedicated to me. Thanks alot!

  2. Alissa, this bread looks delicious. I know how hard it is to bake without eggs, so kudos to you. It looks like the Pumpkin Bread that I want—but can’t have—at Starbucks.

    1. LOL! Carol, I was thinking the EXACT same thing when I saw Alissa’s picture!
      This pumpkin bread is SOOOO good! Better than Starbucks and WAY less refined sugar!

    1. YEP! This pumpkin bread is “tongue on the ground and wipe the dribble off the floor” kind of stuff!!! Don’t miss this recipe 🙂

  3. This looks so scrumptious! Glad to hear that All Year is the best time for GF pumpkin treats because I am a serious pumpkin-o-phile! This will be just right for a reward for having avoided all those chocolate temptations at Easter! Thank you!

    1. ThankYOU for participating in this event and sharing you incredible recipe.
      I can’t get enough of this pumpkin bread.
      OINK OINK OINKEDY OINK!

  4. I didn’t keep up over the weekend and will have to go back and take a look at those recipes. This one looks so good. I love how nicely the loaf rose and how moist it looks.

    That’s what canned foods are for, right? Having pumpkin bread in April! Great job, Alisa.

    1. LOL! Yes! I agree!!!
      This pumpkin bread is SO moist and delicious!
      Linda – you will have to give this one a go 🙂

  5. This looks very good! Just what does the potato starch and tapioca starch do? Can I make this bread without these two ingredients and get the same results?

    Thanks.
    🙂

    1. Hmm, I’m not really sure what you mean by making it without. I wouldn’t simply omit them! Starches are lighter and also help in binding. You could use other gluten-free flours, but flours will produce a slightly different result than starches.

    1. Thanks Stacey.
      This recipe is AMAZING!
      I can’t take credit for this one.
      This is ALL Alisa from Go Dairy Free!

  6. Perfect. Had all the ingredients in the pantry so made this as soon as you posted it……… delicious. Thanks for the blog!!!!!

    1. Isn’t it yummy?! AND so fantastic that you can make it quickly from ingredients you have in your pantry!
      Thanks for the lovely comments about my blog too. I really appreciate it 🙂

  7. This sounds fantastic. We’re always looking for different kinds of gluten-free bread recipes and we need dairy-free as well 🙂 Yum!!!
    Lisa

  8. Alisa, Sounds and looks so yummy! Looking forward to making this one! I’ll have to sub the pumpkin for applesauce, though, due to allergies, but still…Thank you!

  9. I have trouble digesting xanthum and guar gum. What would happen if I left that ingredient out? Would the bread just fall apart?

    1. Hey Melissa,
      Yes, the xanthan and guar gum replicates the elasticity of gluten and helps with the hold and texture.
      Having said that, I have left it out of lots of recipes and they are a bit crumbly and fall apart a bit, but they still taste great.
      If you are just making it for yourself and don’t care, I would give it a go!
      Alisa?

  10. Sorry, in the midst of unpacking from a move and haven’t been at my computer for a while! Yes, the gums are the “glue.” If you can do eggs, you can add two eggs instead of the gums. Some people have had success with chia “eggs” or gelatin instead of gums, but I haven’t trialed these as of yet.

    1. Thanks Alisa!
      Yes! I have used chia eggs, flax eggs and they work really well!
      Sorry, I wrote that when I was half asleep and didn’t even suggest alternatives!

  11. Finally tried this and loved it! Really great texture and flavor….i used fresh ground buckwheat groats in place of the toasted buckwheat flour…I like it better that way. I also reduced the guar gum to a generous teaspoon and it was still great. Thank you! Off to share it!

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