Today, more than one in ten Americans follow a gluten-free diet. So, holiday baking should bring everyone to the table, and gluten-free guests shouldn't have to settle for second best. Keep reading to discover a recipe for delicious gluten-free pumpkin bread that everyone can enjoy.
The other day, as I was shopping, I saw a display for holiday baking items. On the display were traditional baking items like flour, sugar, chocolate chips, and pumpkin. As I was looking at the many items, I was frustrated that I did not see any gluten-free or dairy-free baking items.
The display had me craving homemade pumpkin bread, so I grabbed a can of pumpkin and went searching for the other ingredients in the regular baking aisle. I was not able to find gluten-free flour or dairy-free chocolate chips. Maybe these ingredients were in another section of the store, but by this time, I was too tired to go looking for those gluten-free baking items.
I then remembered that I had a bag of vegan gluten-free flour and dairy-free chocolate chips at home. So I paid for my groceries and headed home to search for a gluten-free pumpkin bread recipe. When I got home, I checked my email and, to my surprise, there was an email with the subject: The Very Best Gluten-Free Pumpkin Bread Recipe.
Holiday Baking Made Easy for Everyone: MIGHTYLICIOUS Gluten Free Shares Its Moist, Tender Pumpkin Bread Recipe
As the holiday baking season gets underway, MIGHTYLICIOUS Gluten Free is sharing a recipe that gluten-free and gluten-eating guests will both enjoy: Gluten Free Pumpkin Bread. Made with MIGHTYLICIOUS Gluten Free Baking Flour, the loaf bakes up with a tender crumb and an evenly domed top, and it's full of warm fall spices.
This gluten-free pumpkin bread recipe was inspired by Carolyn Haeler, founder of MIGHTYLICIOUS and a celiac sufferer herself. "This pumpkin bread is simple to make and tastes like a bakery treat, which makes it ideal for breakfast, brunch, hostess gifts, or a holiday dessert table."
About MIGHTYLICIOUS
MIGHTYLICIOUS sells these incredible gluten-free cookies that are made with pure, clean ingredients. The gluten-free cookies are available in many flavors, and some of them are even vegan. MIGHTYLICIOUS even sells gluten-free flour and gluten-free brownie mixes.
MIGHTYLICIOUS Gluten Free Baking Flour is a measure-for-measure flour, which means home bakers can swap it into recipes cup for cup. It's available in both vegan and vegetarian varieties, is non-GMO and kosher, and sells for $8.99 per 22 oz bag.
Ingredients needed for Gluten-Free Pumpkin Bread
MIGHTYLICIOUS Gluten-Free all-purpose baking flour
~ Granulated sugar
~ Baking soda
~ Baking powder
~ Salt
~ Pumpkin Pie Spices
~ Pumpkin purée
~ Eggs
~ Milk or Almond milk
~ Oil
~ Vanilla
~ Lemon Juice
~ Chocolate chips, optional
Do you add chocolate chips to your pumpkin bread?
When I make homemade pumpkin bread, I like to add chocolate chips. The chocolate adds a great flavor to the pumpkin bread, which is similar to my gluten-free soft chocolate chip pumpkin cookies. If you have never added chocolate to your pumpkin bread recipe, you need to give it a try. It is so good!
Recipe tips for the best loaf
~ Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
~ Use all granulated sugar for a bakery-style texture.
~ Choose oil instead of butter. Oil coats the gluten-free crumb more evenly as it bakes, for a tender result.
~ Score the loaf. Running a knife about an inch deep lengthwise through the center helps the bread dome evenly.
~ Add chocolate chips, up to 1 cup, if desired.
My dairy-free plant-based modifications to the recipe
I received the original recipe for the gluten-free pumpkin bread in an email from MIGHTYLICIOUS, and it is shown below. While making the recipe, I made some modifications to make the recipe dairy-free and plant-based. Below are the modifications:
~ I used 2 teaspoons of pumpkin pie spice for all the spices in the recipe
~ I used 2 vegan eggs for the large eggs
~ I used almond milk for the milk
~ I used avocado oil for the grapeseed oil
My pumpkin bread came out moist and delicious, even with the modifications. Having a dairy allergy means that I must make substitutions to most recipes. Over the years, I have learned how to convert recipes to be made without dairy and wheat.
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MIGHTYLICIOUS Gluten Free Pumpkin Bread Recipe
Ingredients
Dry:
1⅓ cups (200 g) MIGHTYLICIOUS Gluten Free measure-for-measure baking flour
1¼ cups (250 g) granulated sugar
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp allspice
Wet:
1 cup (230 g) pumpkin purée
2 large eggs
⅓ cup (82 g) milk (almond milk works well)
½ cup (98 g) neutral oil, such as grapeseed
1 tsp vanilla
1 tsp lemon juice
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9×5 loaf pan with cooking spray.
2. In a large bowl, mix together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients.
4. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until fully incorporated.
5. Smooth the batter into the prepared pan. For an evenly domed loaf, run a knife about 1 inch deep lengthwise through the center.
6. Bake for 40 minutes, then cover the pan loosely with foil to keep the top from over-browning. Bake another 20-25 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Let cool at least 30 minutes before slicing.
Storage: Store leftovers in an airtight container or wrapped in plastic at room temperature for up to five days, or freeze for up to three months. To freeze, cool the bread completely and wrap it tightly.
MIGHTYLICIOUS Gluten Free Baking Flours (21 oz, $8.99) are available at supermarkets nationwide, on Amazon, and at www.mightylicious.com
Website holiday discount code: HOLIDAYSHOPPING20







