I’ve recently become gluten free. Whether it’s a for now or a lifetime change is still TBD, but regardless I.MISS.BREAD. I decided that just because I’m GF shouldn’t mean I miss out on a good loaf of pumpkin bread this fall! I found a recipe for a vegan and GF pumpkin bread on http://www.godairyfree.com. And believe me, you don’t have to be either vegan (I’m not!) or GF to enjoy this recipe. I took a loaf to work today and it was equally a crowd pleaser to those with and without dietary restrictions.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
- 1-1/3 Cups Brown Rice Flour (can use white rice flour if preferred)
- ½ Cup Potato Starch
- ¼ Cup Tapioca Starch
- ¼ Cup Buckwheat Flour
- 2 Teaspoons Xanthan Gum (can sub guar gum for corn-free)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1-1/2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Salt
- ⅔ Cup Packed Brown Sugar or Coconut / Palm Sugar
- 1 15-ounce Can Pumpkin Puree
- ½ Cup Oil (grapeseed, coconut, canola, etc.; your choice)
- ½ Cup Pure Maple Syrup
- ¼ Cup Water
- 1 Teaspoon Vanilla Extract
- Lightly grease and flour (I used a little tapioca flour) 4 mini-loaf tins, or one large tin, and preheat your oven to 325ºF.
- In a medium-sized bowl, combine the flours, starches, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla.
- Stir in the flour mixture until all is just combined. It actually becomes smooth 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.
- Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
Hope you enjoy this fall festive treat as much as I did!