- 1-1/3 Cups Brown Rice Flour (can use white rice flour if preferred)
- 1/2 Cup Potato Starch
- 1/4 Cup Tapioca Starch
- 1/4 Cup Buckwheat Flour
- 2 Teaspoons Xanthan Gum (can sub guar gum for corn-free)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1-1/2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 2/3 Cup Packed Brown Sugar or Coconut / Palm Sugar
- 1 15-ounce Can Pumpkin Puree
- 1/2 Cup Oil (grapeseed, coconut, canola, etc. – your choice)
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Water
- 1 Teaspoon Vanilla Extract
- Lightly grease and flour (a little brown rice flour) 4 mini-loaf tins, and preheat your oven to 325ºF.
- In a medium-sized bowl, combine the flours, starches, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla.
- Stir in the flour mixture until all is just combined. It actually becomes smooth quickly.
- Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.
- Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, and will be lightly browned, but a toothpick inserted may yield a few very small crumbs, so I didn’t rely on the toothpick test.
- Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
- Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool.
This recipe was baked at sea level. Note that egg-free AND gluten-free bread becomes trickier at high altitude. Also, you may need to add a little more liquid at high altitude or in very dry climates.
This bread will keep nicely for two to three days at room temperature, wrapped snuggly in plastic wrap. To store it for longer, I recommend slicing and flash freezing the individual slices, then wrapping them in plastic wrap and placing them back in the freezer. They can be reheated or toasted to serve.
- If desired, before baking, sprinkle the tops of the loaves with a little cinnamon and sugar or with coconut sugar, for a little extra crunch and sweet.
- This recipe should work well as muffins (will make about one dozen) and as a large loaf (use a 9×5 pan). Satart with 22 minutes on muffins, and watch them from there. For a large loaf, it will probably take at least 60 to 70 minutes of baking time.
Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free
Number of servings (yield): 12
Copyright © Alisa Fleming.
Perfect Pumpkin Bread for All (Gluten-Free, Egg-Free, Soy-Free, and Vegan!)
Go Dairy Free – Monday, 19 December 2011 © Go Dairy Free
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