This gluten-free pumpkin bread is simple to make with a moist and firm crumb that you’ll love. The flavors of pumpkin, cinnamon and nutmeg are synonymous with fall, and the pumpkin seeds give a savory, crunchy contrast. It’s also dairy-free and vegan too.
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup cornstarch
- 1/4 cup tapioca starch
- 1 teaspoon xantham gum
- 1/2 cup sugar
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 3/4 cup pumpkin puree (I used homemade pumpkin puree, but canned is fine as well)
- 2 teaspoons vanilla extract
- 1 cup almond milk (or other non-dairy milk)
- 2 tablespoons maple syrup
- 1/4 cup vegetable oil
- 1/2 cup pumpkin seeds
- Pre-heat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and flour a 9″ x 4″ loaf pan.
- Whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, cinnamon, nutmeg, salt and baking powder in a large bowl.
- In a small bowl, mix pumpkin puree, vanilla, milk, maple syrup and oil until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.
- Transfer the batter to the prepared loaf pan and smooth it out with the back of a wet spoon. Top the batter generously with pumpkin seeds.
- Bake the batter for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean.
- Allow the pumpkin bread to cool for at least 10 to 15 minutes before removing it from the loaf pan, and then let it cool for at least 30 minutes on a cooling rack before slicing.
Pumpkin Puree: I personally prefer to use fresh pumpkin puree because it doesn’t contain the additives and preservatives that come with the canned version. However, if you only have canned pumpkin on hand, it’ll work perfectly fine in the recipe.
Flours/Starches: In this recipe I used a mix of brown rice flour, sorghum flour, corn starch and tapioca starch because I like how the higher-fiber brown rice and sorghum flours balance out the other starches well. If you don’t have all these flours on hand, simply use 2 1/4 cups of gluten-free all purpose flour blend.
Xanthan Gum: I use xanthan gum because gluten-free flours do not contain gluten and hence require a gluten-alternative to bind the ingredients together. Omit this is you plan to use a gluten-free flour blend that already comes with xanthan gum.
Almond Milk: I love using almond milk but you can also use any other non-dairy milk such as this 5-minute cashew milk. If you can tolerate lactose or dairy, feel free to use normal dairy milk.
Maple Syrup: Feel free to replace the maple syrup with equal quantities of agave nectar of honey (if you are not vegan).
Pumpkin Seeds: I like topping the batter with crunchy pumpkin seeds for extra contrast in color and texture, but they are optional. You could also use chopped walnuts, pecans, or other nuts of choice.
Pan Size Determines Bread Height: I usually prefer to use a 9″ x 4″ loaf pan before it results in a higher loaf. Bear in mind that if you use a bigger pan (such as 9″ x 5″ or larger), the loaf will be wider and not as tall.
Let Bread Cool Fully: Allow the bread to cool for at least 15 minutes in the pan before removing it and letting it finish cooling on a wire rack for at least 30 minutes. As with all gluten-free baked goods, it’s very important for the bread to fully cool so that it firms up and doesn’t fall apart when you handle it.
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread