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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