Gluten-Free Pumpkin Bread (Dairy-Free)
A delightful, moist pumpkin bread that is both gluten-free and dairy-free, perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 16 slices
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups sugar
- ¾ cup dairy-free butter, softened
- 2 eggs
- 1 15-oz can 100% pure pumpkin
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare two 8” x 4” loaf pans by greasing them with cooking spray.
- Mix the dry ingredients (gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves) in a medium bowl and set aside.
- Cream the softened dairy-free butter and sugar in a large mixing bowl until light and fluffy (about 2-3 minutes).
- Add both eggs, mixing until well incorporated.
- Incorporate the pure pumpkin into the mixture until fully combined.
- Combine the dry mixture with the wet ingredients gradually, beating until just blended.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 65-70 minutes, or until a toothpick comes out clean.
- Cool on a wire rack for at least 10 minutes before slicing.
Notes
Ensure your gluten-free flour blend contains xanthan gum for better structure. Use room temperature ingredients for optimal mixing.
Find it online: https://easytocooknow.com/gluten-free-pumpkin-bread-dairy-free/