Gluten Free Dairy Free Pumpkin Bread
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 5 min
4.5(19)
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Learn more →Ingredients
10 servings
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅓ cup coconut oil, melted and cooled
- ¼ cup dairy free milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy removal.
- 2
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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