Pumpkin Bread (Gluten Free, Dairy Free)


Pumpkin Bread
Gluten Free, Dairy Free



Can you smell the pumpkin? Oh, I mean fall? Yes, it is September and it feels like fall in the Pacific Northwest. While all of my Cali friends are braving 95 degree weather and dreaming of this sweater weather, I am living in. I am enjoying skinny jeans and a lightweight long sleeve shirt. Oh, and baking pumpkin bread to celebrate the leaves beginning to change color.





This bread was originally going to be the recipe for a coffee cake, but it reminded me of a spice cake and not a coffee cake. I decided to turn it into pumpkin bread. Oh man, this bread is amazing. It is pretty easy, and made with easy to find ingredients. Seriously, no one will know it is gluten free and dairy free.





Double or triple this recipe and freeze a loaf for when unexpected guests arrive, or to just eat next week.





Enjoy a slice with your morning coffee or afternoon tea, and put some in your kids lunch boxes too.


You might see a slight change in the color of the bread in the pictures. I decided to update the pictures and the only difference was the brand of pumpkin puree I used. The top picture is Trader Joe's organic pumpkin and the pictures toward the bottom are Libby's. The Libby puree gave the bread a darker orange color. So, please keep that it mind.





Makes 1 Loaf

Bake Time 1 hour 10 minutes

Ingredients:

2 Eggs

¾ Cup Sugar

1 tsp. Vanilla

1 Cup Brown Sugar

1 Cup pureed pumpkin

1 Cup Dairy Free Milk (I used almond)

3 tsp. Baking Powder


1 tsp. Xanthan Gum

1 tsp. Pumpkin Pie Spice

Dash of Salt

1 tsp. Cinnamon

¼ tsp. Nutmeg



Directions

Preheat oven to 350. In a stand mixer, beat eggs. Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low) add the baking powder, xanthan gum, all the spices and salt. Allow to beat for one minute and then add the GF All Purpose Flour. Mix on medium speed for 2 minutes, scraping down the sides halfway through. Grease your loaf pan (I use coconut oil) and then pour your batter in and bake for about an hour and 10 minutes or until a toothpick comes out clean

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