Pumpkin & Spice Bread! And of course it’s gluten free!

Posted by on Oct 4, 2014 in Recipes | 1 comment

I don’t know about you, but I’m still recovering from VeganMoFo. I’m still catching up on all the amazing blogs that were written during the month. And I’m really enjoying having weekends that are a little more relaxed! Now, I can spend all day if I want to creating a recipe and getting it just right, rather than worrying what I’ll do if I didn’t get at least five recipes perfect in two days!  

This afternoon after I got back from a really great yoga class, I decided I was going to try to get my crumpet recipe right. But then I started it off very very wrong and had a nice frothy cup of yeasty water that I either had to figure out how to use for something else or throw it out. And so right then and there I switched gears and decided to make a gluten-free pumpkin bread instead.  It is the season after all! And today it really felt like it.  The trees all around our neighborhood are gorgeous shades of yellow, orange and red. There was a definite chill to the air and it drizzled steadily all day. In other words, it was a perfect day to stay indoors and bake! 

I needed the luxury of a lazy day and time to get this recipe right.  My first attempt was okay, but not great. I was far too conservative with my spices. And I cooked the bread at far too low a temperature so I didn’t get the kind of oven spring I wanted (and it took a ridiculous amount of time).

Pumpkin and Spice Bread

Pumpkin and Spice Bread

But my second attempt: sublime! This pumpkin bread is so flavorful! It’s just a little sweet with lots of warm spices.  The pumpkin gives it a lovely moist crumb, but it has a nice crunchy crust. The teff flour gives it some depth and complexity.  



Pumpkin & Spice Bread
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
  1. 1 cup warm water
  2. 1/4 cup coconut palm sugar, divided
  3. 1 tbsp dry active yeast
  4. 3/4 cup teff flour
  5. 3/4 cup brown rice flour
  6. 1/2 cup arrowroot powder
  7. 1/4 cup tapioca starch
  8. 1/4 garbanzo/chickpea flour (also known as besan)
  9. 1 tsp salt
  10. 1 tsp xanthan gum
  11. 2 tsp cinnamon
  12. 1/2 tsp ground nutmeg
  13. 1/2 tsp allspice
  14. 1/2 tsp ground cardamom
  15. 1 1/2 cups pumpkin purée
  16. 1/4 cup maple syrup
  17. 1/4 cup + 1 tbsp pumpkin seeds
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Prepare a loaf pan by lightly greasing it or lining it with parchment paper.
  3. Combine 2 tbsps of coconut palm sugar with the warm water and stir to dissolve.
  4. Add yeast, stir, and set aside to let the yeast activate.
  5. Add the flours, starches, and the remaining 2 tbsps of coconut palm sugar, salt, xanthan gum and spices to a large mixing bowl and mix to ensure they are well combined.
  6. Add pumpkin purée, maple syrup and yeast mixture and stir with a spatula until well combined. The dough should be quite wet.
  7. Fold in 1/4 cup of pumpkin seeds.
  8. Pour the dough into the loaf pan.
  9. Use wet hands or a spatula to even out the top and sprinkle with the remaining 1 tbsp of pumpkin seeds.
  10. Bake at 425 degrees Fahrenheit for 20 minutes.
  11. Then, turn your oven down to 375 degrees Fahrenheit and bake for another 35-40 minutes, until the bread is golden brown and a skewer inserted into the bread comes out clean or with a few big crumbs, or the bread has an internal temperature of 200 degrees.
  12. Remove from the oven and the pan and allow to cool for at least 10 minutes before slicing.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Warm, spicy, delicious!

Warm, spicy, delicious!

 It is amazing warm, fresh out of the oven! And even when you think you’ve eaten all that you possibly can, you still want more.  It is *that* good. 

So flavorful!

So flavorful!

Okay, I’m going to stop gushing about this now… in fact, I think I may just go and have another slice. 

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One Comment

  1. LOVING your blog here! Great photos and flavor combos! Tis the season for pumpkin! Nicely done with the bready-ness!!!!

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