Gluten-Free Pumpkin Bread (Dairy-Free)

This is the best Gluten-Free Pumpkin Bread recipe ever! Ultra moist with a sweet pumpkin flavor, packed with cinnamon spice in every bite. This recipe is also dairy-free and perfect for fall!

Course Dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 274kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

1 cup (240g) pumpkin puree
¾ cup (150g) sugar
½ cup (100g) dark brown sugar
2 large eggs room temperature
⅓ cup (85g) coconut oil, melted, refined
¼ cup (60ml) milk, dairy or dairy-free
2 teaspoons lemon juice
2 teaspoons vanilla extract

Dry Ingredients

1¼ cup (170g) gluten-free flour, Bob's Red Mill Gluten-Free 1:1 Baking Flour
½ cup (50g) almond flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt

Instructions

Prepare the loaf pan. Preheat the oven to 350°F. Grease the loaf pan of your choice, Nordic Wheat Loaf Pan, an 8x4 inch or 9x5 inch loaf pan. Line the 8x4 and 9x5 inch loaf pans with parchment paper and set the pan aside.
Whisk the dry ingredients. In a medium-sized bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set the bowl aside.
Mix the wet ingredients. In a large mixing bowl or stand mixer with a whisk attachment, whisk together the sugar, dark brown sugar, pumpkin puree, and eggs until smooth. Add the melted oil, milk, vanilla extract, and lemon juice. Mix until combined.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients, mixing until the flour is just incorporated. Avoid over-mixing.
Add batter to the pan. Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles. (If using an 8x4 or 9x5 inch pan, run a knife about 1 inch deep lengthwise through the center of the loaf to encourage the bread to evenly dome.) Skip this step is using the Nordic pan.
Bake. If using the Nordic pan, place the pan on a baking sheet and into the oven for 45-50 minutes. (At the 45-minute mark check your loaf by inserting a toothpick in the center. If the toothpick comes out clean, the loaf is done baking.)
Transfer the bread to cool. Allow the bread to cool in the pan for 10 minutes then carefully transfer it to a wire rack to completely cool.

Notes

Grease the pan. Thoroughly grease the sides and bottoms of the pan to prevent the bread from sticking. I like to use melted unrefined coconut oil.

Check that the bread is fully baked. Insert a toothpick or skewer into the middle of your pumpkin bread to check if it's done. The toothpick should come out clean or with a few moist crumbs attached.

To store: Wrap the bread in plastic wrap and then aluminum foil. Store it at room temperature for 3 days or in the refrigerator for 5 days.

To freeze: Once the bread is completely cooled, wrap the loaf in plastic wrap followed by aluminum foil. Then place the tightly wrapped loaf in a freezer bag. Store the pumpkin bread in the freezer for up to 3 months. Remove the bread from the freezer 24 hours in advance, before serving.

Nutrition