Gluten Free Dairy Free Pumpkin Bread
For my gluten-free and dairy-free friends, this recipe is a game-changer! Embrace the cozy vibes of fall with this easy-peasy Gluten-Free Dairy-Free Pumpkin Bread. It's the perfect treat to satisfy those autumn cravings and impress your taste buds!
Equipment
- Mixing bowls
- Measuring Cups & Spoons
- Whisk
- Rubber spatula
- Loaf Pan
- Parchment Paper
Ingredients
Gluten Free Dairy Free Pumpkin Bread
- 1 1/2 c. (322g) Brown Sugar light
- 2 tsp. (10g) Vanilla Extract
- 2 Eggs whole
- 1/2 c. (100g) Vegetable Oil
- 1 c. (226g) Pumpkin Puree
- 1/4 c. (60g) Oat Milk
- 2 c. (271g) Gluten Free All-Purpose Flour
- 2 1/2 tsp. (11g) Baking Powder
- 3/4 tsp. (6g) Salt
- 1 1/2 tsp. (5g) Cinnamon ground
- 2 tsp. (7g) Pumpkin Pie Spice
Instructions
- Preheat the oven to 350°F and adjust the oven rack to be in the middle of your oven. Then prep a loaf pan with parchment paper and baking spray.
- Place the brown sugar, vanilla, and eggs into a medium sized mixing bowl.
- Whisk the sugar, vanilla, and eggs together until smooth.
- Next, add the vegetable oil, pumpkin puree, and oat milk to the batter.
- Whisk together until the batter is smooth.
- In a separate medium sized bowl, whisk together the gluten free flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and gently whisk together until combined and no lumps remain.
- Pour the batter into the prepared loaf pan.
- Bake for 1 hour and 15 minutes or until the loaf is baked all the way through. Use a toothpick to test the doneness of the loaf, it should come out completely clean or with a few crumbs attached to it.
- Let the loaf cool completely and enjoy!
Tried this recipe?Let us know how it was!