Gluten Free Vegan Pumpkin Bread

Name: Gluten Free Vegan Pumpkin Bread
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 60 g (½ cup) plain gluten free flour blend; 50 g (¼ cup) light brown soft sugar; ½ tsp ground cinnamon; 40 g (3 tablespoons) unsalted vegan butter, melted and cooled until warm; 150 g (¾ cup) caster/superfine or granulated sugar; 75 g (¼ cup + 2 tbsp) light brown soft sugar; 225 g (1 cup) canned pumpkin puree; 135 g (½ cup + 1 tbsp) non-dairy milk, room temperature; 85 g (⅓ cup + 1 tbsp) neutral-tasting oil, such as sunflower, canola/rapeseed or vegetable oil; 1 tsp apple cider vinegar; 210 g (1¾ cups) plain gluten free flour blend; 35 g (⅓ cup) almond flour; 1½ tsp baking powder; ¾ tsp baking soda; ½ tsp xanthan gum ((Omit if your GF flour blend already contains xanthan gum or other binders.)); ¼ tsp salt; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; 60 g (½ cup) powdered/icing sugar; 20 g (1 tbsp) maple syrup; 20 g (1½ tbsp) vegan cream cheese, room temperature ((I used the Philadelphia plant-based cream cheese alternative.)); ½ tsp vanilla bean paste ((or 1 tsp vanilla extract))

Instructions

Prep:30minCook:1h 5min

This is the only gluten free vegan pumpkin bread recipe you’ll ever need. It’s perfectly soft, moist and tender, packed full of spices and topped with a crisp, buttery cinnamon streusel topping. It’s also super easy to make and you don’t need any unusual ingredients (no chia or flax eggs) and no special equipment. And you’d never know that it’s made without any gluten, eggs or dairy – absolutely everyone will love it!

Updated at: Thu, 21 Nov 2024 12:25:14 GMT