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close up shot of pumpkin bread slice with chocolate chips.
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Gluten-free Dairy-free Pumpkin Bread Recipe

Try this gluten-free dairy-free pumpkin bread for an easy and quick snack or breakfast during the fall! It is fluffy, moist, delicious, and full of warm pumpkin spice flavor!
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 182kcal
Author Lyndsey

Equipment

  • 1 bread pan
  • 1 sheet of parchment paper
  • coconut oil spray
  • 2 mixing bowl

Ingredients

Wet Ingredients

  • ⅓ cup brown sugar
  • ¼ cup sugar
  • ¼ cup refined coconut oil softened
  • 1 cup pumpkin puree
  • ½ cup applesauce
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups gluten-free flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin spice

Optional Mix-in

Instructions

  • Preheat oven to 350F. Prepare a bread pan with a piece of parchment paper fitted like a sling. Spray with coconut oil spray.
  • Add flour, baking soda, pumpkin spice, and salt to a large bowl. Stir and set aside.
    2 cups gluten-free flour, ¾ teaspoon baking soda, 1 tablespoon pumpkin spice, ½ teaspoon salt
  • Stir sugars in a large bowl until well blended. Stir in applesauce, pumpkin, softened coconut oil, and vanilla until well blended.
    ⅓ cup brown sugar, ¼ cup sugar, ¼ cup refined coconut oil, 1 cup pumpkin puree, ½ cup applesauce, 1 teaspoon vanilla extract
  • Add the wet ingredients to the dry ingredients and mix until ¾ of the way mixed. Stir in optional mix-ins until all ingredients are just incorporated.
    ¼ cup dairy free chocolate chips
  • Spoon the batter into the prepared bread pan.
  • Bake at 350F for 45-50 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan and then lift the parchment sling out to fully cool on a cooling rack.

Notes

For optimal moistness, flavor, and texture, store leftovers on the countertop in an airtight container for up to 4 days. It may also be refrigerated, however, it may dry out.
To store in the freezer, wrap the entire loaf, or individual slices securely in foil. Place it in a freezer-proof container for 4 months.
Select an 8X4 metal loaf pan for the most even baking and optimal height.

Nutrition

Serving: 1slice | Calories: 182kcal | Carbohydrates: 33.2g | Protein: 1.7g | Fat: 4.9g