This sneakily gluten-free dairy-free pumpkin bread gets an unbelievably tender, springy crumb from a blend of gluten-free flours: sweet rice, millet, and oat flours. Made with 1 bowl and 20 minutes of active time. Make it next-level delicious with a drizzle of buttery maple glaze.
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Cooling Time: 1 hourhour20 minutesminutes
Servings: 10servings
Ingredients
Wet Ingredients
1teaspoonsoftened vegan butter or coconut oil, for the pan
Position a rack in the center of the oven and preheat to 350ºF. Rub a 9x5 loaf pan with the butter or coconut oil and line the bottom and sides of the pan with two criss-crossed pieces of parchment paper cut to fit.
Make the Batter
In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla.
Place a mesh strainer over the bowl (or over a different medium-sized bowl) and sift in the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, ginger, cinnamon, turmeric (if using), nutmeg, and allspice.
Whisk the dry ingredients into the wet ingredients until smooth.
Bake the Pumpkin Bread
Pour the batter into the prepared pan.
Bake the pumpkin bread until a toothpick inserted near the center comes out with moist crumbs, 55 to 65 minutes. Check the loaf after 45 minutes and rotate if it’s browning unevenly or move it to the lower rack if it’s browning too quickly.
Remove the loaf from the oven and let cool for 20 minutes, then remove from the pan and let cool completely on a wire rack, about 1 hour.
Finish the Pumpkin Bread
Meanwhile, make the maple glaze and let stand 20 minutes to thicken.
Place the pumpkin bread still on the wire rack on a large plate. Pour the glaze over the pumpkin cake letting it drip down the sides. We like to scoop up extra glaze that collects on the plate and slather it on slices of pumpkin bread.
Let the glaze set until firm (you can pop it in the fridge for 15 minutes to speed this up). Slice and enjoy.
Storage
Store this pumpkin bread covered at room temperature for up to 1 day, or refrigerated for up to 4 days.
Notes
Ingredient Substitutions
In place of sugar, sub by weight coconut sugar or maple sugar
In place of oat flour, sub by weight sorghum flour or teff flour
In place of sweet rice flour, sub by weight gluten-free all-purpose flour such as Bob's 1 to 1
In place of millet flour, sub by weight sorghum flour or teff flour
In place of tapioca flour, sub arrowroot flour
In place of the golden pumpkin pie spice, you can use the following: 1 ½ teaspoons ground ginger, 1 ¼ teaspoons ground cinnamon, ½ teaspoon turmeric (optional, mostly for color), ½ teaspoon packed freshly ground nutmeg, ⅛ teaspoon ground allspice
To keep this recipe dairy-free, use a vegan butter in the glaze that you like the taste of. My favorite is Miyoko's cultured vegan butter. To substitute all-purpose wheat flour or gluten-free flour, omit all of the flours and tapioca and use 332 grams (about 2 1/3 cups) of all-purpose flour in its place. I haven't tested this myself, so please leave a comment if you give it a try! GF AP blends are all different from one another, my favorite being Bob's Red Mill 1 to 1 flour, which is based on sweet rice flour. Stay away from any flour that contains bean or quinoa flours as those can have a strong, unpleasant taste in sweets. Vegan Pumpkin Bread: Make the vegan option for gluten-free pumpkin muffins, and bake the batter in a loaf pan as instructed here, shortening the baking time if needed. Nutritional values are for 1 of 10 slices.