Dairy Free Gluten Free Pumpkin Bread Recipes

GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

This gluten-free pumpkin bread is moist, dense, full of pumpkin flavor, and is perfectly spiced. The recipe is also naturally dairy-free.

Provided by Audrey from Mama Knows Gluten Free

Number Of Ingredients 13

Ingredients

1 cup canned pumpkin (, not pumpkin pie filling)
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons pure vanilla extract
3 large eggs
1/3 cup vegetable oil
1 1/2 cups gluten-free all-purpose flour flour
1/4 teaspoon xanthan gum (, leave out if your flour already has it in it)
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice

Steps:

Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
Add the eggs and the vegetable oil to the batter and mix until smooth.
Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
Store leftovers in an airtight container.
The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

Nutrition Facts : ServingSize 1 serving, Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 166 mg, Fiber 2 g, Sugar 23 g

DAIRY-FREE PUMPKIN BREAD

Dairy-Free Pumpkin Bread image

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Provided by antally

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g

DAIRY-FREE & GLUTEN-FREE PUMPKIN BREAD

Dairy-Free & Gluten-Free Pumpkin Bread image

Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone - and just happens to be both gluten-free and dairy-free.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 13

Ingredients

1 cup 125 g brown rice flour
1 cup 100 g almond flour
1/2 cup dark brown sugar
1/2 cup coconut sugar (can substitute dark brown sugar, but I highly recommend the coconut sugar for amazing flavor)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup melted coconut oil (can substitute melted butter for dairy version)
1 cup pumpkin puree - canned or homemade
3 large eggs
3 tablespoons raw unsalted pepitas (pumpkin seeds (optional))

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

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