The minute there’s a chill in the air, I get asked to make pumpkin bread – more than anything else I ever bake. To challenge myself and make my favorite pumpkin bread recipe more inclusive, I decided to omit traditional all-purpose flour and make a gluten-free version. This easy dairy-free, gluten-free version is officially the best thing since sliced bread (gluten-free, that is)! Using a mixture of gluten-free flour and xanthan gum (a thickening, stabilizing agent) as an all-purpose flour replacement, it tastes just as good as my original and maintains the moisture and cake-like texture.
This dairy-free, gluten-free pumpkin bread should do the trick so tie on an apron and get ready to feel the satisfaction that comes from making it totally from scratch:
Personally, I like to sprinkle walnuts on top so that the nuts sink in as it bakes, but you can omit the nuts if desired.
