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Gluten Free Dairy Free Pumpkin Bread
This gluten free dairy free pumpkin bread offers all the fall flavors and perfect texture – and still fits your dietary needs!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 314 kcal
Ingredients
- 1 ¾ cups gluten free flour blend (with xantham gum*, i.e. King Arthur Measure for Measure)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 15 oz can pumpkin puree
- 3 large eggs
- ¾ cup vegetable oil (or canola or avocado oil)
- 1 ⅔ cups granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ tsp vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Thoroughly grease a 9×5 loaf pan.
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In a large bowl, mix together the gluten free flour, baking soda, baking powder, and salt until well combined.
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In another large bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, pumpkin spice, and vanilla.
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Pour the dry ingredients into the wet ingredients and stir until just combined.
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Pour the batter into the greased loaf pan. Bake in the oven at 350 degrees for 60-70 minutes, or until a toothpick pulls out just-about-clean. Remove from the oven and let the loaf sit in the pan for 10 minutes, then remove to a cooling rack to finish cooling. Enjoy!
Recipe Notes
- I recommend using a gluten free flour blend that already contains a binding agent like xantham gum. If yours does not have this, add ¼ teaspoon xanthan gum to the recipe.
- You can add mix ins like chopped pecans or chocolate chips if you’d like.
Nutrition facts (approximate per slice): 314 calories, 15 g fat, 2.5 g saturated fat, 260 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 10%, Potassium: 2%