Super moist pumpkin bread that is gluten-free and vegan? Yes, this is possible and here it is! This recipe is so easy and can be a loaf or muffins.
Gluten-free flour blend – I have used several different gluten-free flour blends for this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. It has better flavor than your average rice based blend.
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- ¼ c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flour blends.
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. For this recipe the one-to-one flours are are on the starchy side and do not work as well. Omit the xanthan gum in the recipe if your flour blend already contains xanthan gum or guar gum.
Flax seed meal – In place of eggs I have used a “flax egg.” This is simply flax seed meal with warm water. I find that store bought egg replacers do not work well in gluten-free recipes. I also tested ground chia seed and the result was much more dense.
Pumpkin puree – Be sure that you use pumpkin puree as opposed to pumpkin pie filling. They are very different.
Spices – My favorite blend of autumn spices is cinnamon, ginger and clove. A pumpkin spice blend would work or any combination of cinnamon, ginger, clove, nutmeg and allspice. Feel free to make up your own blend, keeping the total amount of spice the same as called for in the recipe.