La la la YUM! 25 Days of Yum – Pumpkin Bread

Pumpkin is an ever popular flavor, spice and aroma that comes in full swing during the holiday season. From October to December pumpkin is in the air.

While pumpkin pie is not my favorite use for pumpkin (always and forever will be an apple pie gal), pumpkin bread and pumpkin muffins are DELICIOUS! (Before becoming dairy-free, I also became a fan of pumpkin ice cream)

Here is a great gluten free and dairy free pumpkin bread full of spice and everything nice.

Pumpkin Bread


  • 2 cups all purpose gluten-free flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1/4 teaspoon all spice
  • 1/2 teaspoon pure vanilla extract
  • 2 eggs, beaten
  • 1 1/2 cups canned pumpkin puree
  • 1/2 cup canola oil

Optional: Sprinkle top with raw sugar

  1. Preheat oven to 375°F. Prepare a 9×5 bread pan by greasing with dairy-free shortening like Spectrum
  2. Combine dry ingredients in a large bowl and whisk together.
  3. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil
  4. Gently fold ingredients together
  5. When combined, spoon into your bread pan
  6. If you like, sprinkle the top with raw sugar. Bake for about an hour or until a toothpick comes out clean
Great for breakfast with eggs and bacon (mmmm) or a quick snack or even a dessert served with your favorite fruit! Tis the season for good food that is also good for you. This recipe is sure to be a hit for a holiday brunch or any time of the year!


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