~The absolute sweetest~ gluten free, vegan pumpkin bread recipe here. Made from a semi-unusual pumpkin variety… The “Cinderella”. I used this pumpkin for baking because it’s so caramel-y sweet. More like a yam than a pumpkin, actually.
Cinderellas for baking:
When we delivered a load of pumpkins to a couple in North Idaho last weekend we stood in their driveway and chatted about used for the pumpkins they chose. I told them the Cinderella variety is my favorite for both decorating AND baking. Baking, of course, because they’re more like the pumpkin from the can you find at the store than actual pie pumpkins. I told them all about this bread recipe I’d been practicing with, and how it tastes so much like a pumpkin donut.
Nobody really acknowledged that, but minutes later Griffin said “they’re like yams, kind of”. Everyone lost their minds with excitement. HAH sometimes it’s all in the wording I guess! Whatever gets people eating the squash.
I’m going to say to you, hoping you share my enthusiasm: THIS BREAD TASTES LIKE DONUTS. K? That in itself is something to be excited about. It’s gluten free, made from scratch (including the pumpkin if you grew it yourself!), and doesn’t skimp on spice and sweetness.
Gluten free flour:
I’ve been using Bob’s Red Mill all purpose gluten free flour mix (the kind you add xanthan gum to, not the 1:1) for months now. Mostly in savory recipes like pot pies, biscuits, bread, and pizza dough. However, I started using it in SWEET recipes with this exact gluten free pumpkin bread recipe. I understand that there are tons of gluten free flour options out there, and using almond or coconut or WHATEVER else you’d normally bake with makes a lot of sense because of that sweet factor. Lemme tell ya though, this is the flour you want for this recipe. The texture, the flavor, everything is in such perfect balance. Use whatever you want, for sure! I haven’t tried this recipe with any subs yet though.
This recipe results in the best pairing I’ve found of sweet + spice, crisp + moist. I hope you’ll try it!
Gluten Free Pumpkin Bread
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups gluten free all purpose flour
- 1 tsp baking soda
- 1 tsp xanthan gum
- 2 tsp pumpkin pie spice
- 1 tsp ground ginger (for extra spice if you want it!)
- 1 cup pumpkin puree
- 1/4 cup aquafaba
- 1/2 cup butter I use Earth Balance organic
- 1/3 cup plant milk
- 1 tsp vanilla
- Preheat oven to 375
- In a large bowl, combine flour, baking soda, xanthan gum, spices, and sugars
- Whisk in pumpkin puree, aquafaba, room temperature butter, milk, and vanilla
- Butter a loaf pan and pour in the batter
- Bake in preheated oven for 30-35 minutes or until the middle is firm to the touch