Kids, spouses, and guests love this delicious gluten and dairy free pumpkin spice bread for breakfast, snacks, and dessert.
Do holiday foods help transport you into the holiday spirit? Fixing gluten and dairy free pumpkin spice bread the day before family arrives to spend the night is a huge time saver. Eat a slice for breakfast with a delicious omelette. Or, bake pumpkin spice cupcakes and top with cream cheese for that delicious snack or dessert.
The Taste of Fall
My children loved having chocolate chip banana bread as a breakfast treat when they were growing up. However, once the leaves start falling, I put the banana bread recipe card away and pulled out my delicious gluten and dairy free pumpkin spice bread recipe. The spices bring the flavors of fall into my home.
If you want to add some extra protein and crunch consider adding pecans or walnuts. On the other hand, if you have a bit of a sweet tooth, chocolate chips and a dollop of Tru Whip on top transform this delicious slice of gluten and dairy free pumpkin spice bread into a tasty snack.
Ingredients For Gluten and Dairy Free Pumpkin Spice Bread
Combine and Beat Wet Ingredients
6 eggs at room temperature
1 cup of sugar
1 cup of brown sugar
3/4 cup of oil
2 cups puree pumpkin
1/2 to 1 cup of water
Add Dry Ingredients
3/4 cup of coconut flour
1 1/4 cup of millet flour (need 1 cup of millet grain)
3 cups of oat flour (need 1 1/2 cups of oat groats)
2 tsp salt
3 tsp ground cinnamon
2 TBSP fresh ginger or 1 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp baking soda
4 tsp baking powder
1 Tbsp Benefiber (optional)
1 cup of pecans, walnuts, or chocolate chips (optional)
Directions for Gluten and Dairy Free Pumpkin Spice Bread
Spray and line two loaf pans with parchment paper or 2 muffin pans with 24 muffin cups.
Combine and Beat Liquid Ingredients
Crack 6 room temperature eggs in a mixing bowl. Then mix on high for 2-3 minutes until light and frothy.
Slowly add 1 cup of sugar and beat until mixture looks creamy.
Next, turn the mixer off. Add 1 cup of brown sugar and 2 cups of pumpkin puree. Mix on high again for around a minute.
Pour 1 cup of oil into maple pumpkin spice batter.
This is a great time to rinse out the left over pumpkin left behind in the measuring cup. Measure and pour in 1/2 cup of water. The warm water will activate the baking soda and baking powder.
Now set aside batter.
Combine Dry Ingredients
In a large bowl, combine all of your dry ingredients for the gluten free holiday pumpkin bread:
Stir all the dry ingredients together until there are no clumps and the spices are evenly distributed. Then, pour the maple spice pumpkin bread batter into the bowl of dry ingredients.
Gently fold the wet and dry ingredients together. Batter should easily pour out of pans. If batter is too thick and looks dry, add 1/3 cup more water with a 1/4 cup more oil until batter. The amount of rainfall on grain crops affects moisture content of each grain. Thus, some years, more water and oil is needed to add moisture to bread recipes.
Prepare Loaf Pans
Preheat the oven to 350 degrees.
Pour the gluten and diary free maple spice pumpkin bread batter into the prepared lined loaf pans until they are approximately three-fourths full.
Bake for 45 minutes at 350 degrees. When done, the top of the loaves look golden brown and pulled away from the edge of the pan. Insert a knife into the middle of the loaf. If the knife comes out clean with no batter, it is done.
Allow the loaves to cool in the pans for about 5 minutes on a cooling rack. Then, remove loaf from each pan. Keep parchment paper on all loaves of maple spice pumpkin bread. Lay the bottom of the bread that has the parchment paper on a cooling rack to cool for about an hour. The parchment paper keeps the loaf of bread from sticking to the cooling rack and holds in moisture. I like to leave the paper on until I am ready to cut that loaf. Make sure loaves are completely cool before storing.
Delicious Gluten and Dairy Free Pumpkin Spice Bread
- 3 loaf pans and parchment paper
- 1 grain mill
- 6 eggs
- 1 cup organic sugar
- 1 cup brown sugar
- 3/4 cup oil
- 2 cups pumpkin
- 1/2 cup warm water
- 3/4 cup coconut flour
- 1 1/4 cup millet flour measure 1 cup of millet grain for milling
- 3 cups oat flour measure 1 1/2 cups of oat groat for milling
- 2 tsp organic salt sea salt or real salt
- 3 tsp organic ground cinnamon
- 2 TBSP fresh ginger (grated or from a bottle) If able, avoid ground ginger
- 2 tsp organic ground nutmeg
- 1 tsp ground cloves
- 1 tsp baking soda
- 2 tsp baking powder
- 1 TBSP Benefiber (optional)
- Spray and line 3 pans with parchment paper
- Crack 6 eggs into a mixing bowl and beat until eggs look light and frothy. Slowly add the 1 cup of sugar and 1 cup brown sugar until mixture looks creamy.
- Pour in 3/4 cup of oil and 2 cups of puree pumpkin, and 1/2 cup of water into batter. Beat until batter looks creamy.
- Measure dry ingredients mixing after each addition: 3/4 cup of coconut flour, 1 1/2 cup millet flour, 3 cups of oat flour, 1 TBSP benefiter (optional to regulate blood sugar), 2 tsp. salt, 3 tsp. ground cinnamon, 2 tsp. ground nutmeg, 1 tsp. ground cloves, and 2 TBSP fresh ginger or 1 tsp ground ginger. Beat until batter looks creamy and blended.
- Add and gently mix in 1 tsp baking soda and 4 tsp. baking powder. Preheat oven to 350 degrees.
- Now, pour pumpkin spice bread batter into each parchment lined loaf pan filling approximately 2/3 full. Cook at 350 degrees for 45 minutes.
- Once done, pumpkin spice bread pulls away from sides of pan and top looks crusty and golden brown. When a knife is inserted into the middle of one loaf and pulled out, it should be clean. Place loaf pans on cooling wrap for about 5 minutes. Then carefully turn loaf of pumpkin spice bread out of pan resting the bottom with parchment paper on the cooling rack. Completely cool for an hour or more before storing in a covered container.
A Note on the Flours for Gluten Free Pumpkin Bread
It took a lot of trial and error to find the right measurements for each of the flours in this gluten free pumpkin bread recipe. This combination creates a loaf with an enjoyable texture, structure, and flavor. It also removes the need for a gluten free all-purpose flour. Which if there is a nut allergy in your home can pose a bit of a challenge because of the popularity of almond flour. My homemade flour combination is safe for homes with nut allergies.
A Mixer – Investing in a good mixer is 100% worth the cost if you bake for your family often. I love the kitchen aid mixer because of all of its different attachments. However, a hand mixer will get the job done too. It just may take a bit longer when mixing to achieve the same results.
A Grain Mill – If you are new to the world of baking investing in a grain mill may sound like a bit much, but it has the potential to save you money and allow you to use more or new grains. Yes, you can find most flours at specialty grocery stores, but they are not in the same price range as the all-purpose flour in the baking section at Walmart. If you are committed to a gluten free lifestyle due to an allergy or personal choice, a grain mill is worth the investment. Here are two mills that my daughter and I have purchased and loved.
I have used the WonderMill for well over 10 years. It is able to mill multiple types of grain and produces a nice fine flour. Unfortunately, I had to buy a coffee mill to make the millet flour.
My daughter invested in a Mockmill when she moved out of our house and she loves it. It is a bit more expensive than the WonderMill, but can do more and is easier to store. Best of all, it turns millet into flour.
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I hope you enjoy this delicious gluten free holiday pumpkin bread recipe!