THE BEST GLUTEN-FREE AND DAIRY-FREE PUMPKIN BREAD

This is HANDS DOWN the BEST pumpkin bread I’ve ever made! You can’t tell it’s gluten-free (great for those picky people) and it is SO MOIST, light yet dense and rich and so fluffy. It is very flavourful too! I know I am biased but I promise you will also think it is the best bread ever! Go ahead and make it and put your taste-buds in heaven 😉

Ingredients
3 eggs
1 cup maple syrup (or stevia, monk fruit, yacon syrup, etc)
2 tsp blackstrap molasses (optional)
1 teaspoon vanilla extract
1 cup organic pumpkin puree
⅓ cup olive or avocado oil
1 cup brown rice flour
½ cup arrowroot starch
1 teaspoon baking soda
1/2 tsp xantham gum
½ teaspoon baking powder
1 teaspoon ceylon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 tsp teaspoon  pumpkin pie spice
1/4 tsp ground nutmeg
1/2 cup raisin (soaked for 30 minutes in hot water) or pecans or chocolate chips

Directions
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with olive oil and then cut out a rectangle of parchment and place in the pan and let hang over the sides to life the bread out easily.

Vigorously whisk together the eggs, maple syrup and vanilla extract until light and well combined. Add in the pumpkin puree and oil and whisk until combined.

Next add all the dry ingredients (flour, baking soda, baking powder, and spices) and stir until combined. Add in the soaked raisins if using (make sure to dry them off on paper towel before adding them to the batter) and fold them in.

Pour the batter into the lined loaf pan and Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and ENJOY!

 

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