Gluten-Free Pumpkin Bread (Vegan, Allergy-Free)
A recipe for the best Gluten-Free Pumpkin Bread that's vegan, allergy-free, and so easy to make! The classic Fall quick bread made healthy in one-bowl, packed with pumpkin, warming spices, and simple ingredients, super moist and soft, even sugar-free! Slice it up for breakfast, dessert, or a cozy autumn snack!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 1 8x4 Loaf 1x
- Category: Bread, Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 Cup Brown Rice Flour
- 1 Cup Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Allspice
- 1 1/4 Cup Pure Pumpkin Puree
- 3/4 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1/4 Cup Brown Sugar-Style Erythritol (or preferred drank brown sugar)
- 2 Prepared Flax Egg (2 TB Milled Flax Seed + 4 TB Water)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 375°F.
- Mix together the flax eggs and set them aside to gel while you prep the rest of the batter.
- In a large mixing bowl, combine the flours, baking powder together, spices, and whisk together.
- Add the pumpkin, flax eggs, both sweeteners, and vanilla (and any optional add-ins).
- Mix everything together until a uniform, thick, wet batter is formed.
- Pour the batter into a greased 8x4 standard loaf pan and smooth out the top.
- Bake the loaf in the preheated oven for 35-40 minutes (until a toothpick comes out mostly clean).
- Remove the loaf from the oven, let it cool slightly, before turning the loaf out of the pan and allowing it to completly cool on a wire rack before storing.
Notes
*You can use all gluten-free all-purpose flour if you need to.
**This loaf makes 8 slices.
Nutrition
- Serving Size: 1 Slice
Find it online: https://strengthandsunshine.com/gluten-free-pumpkin-bread/