I hope you all had a fabulous Easter. It is DAY 9 of Gluten Free Baking With KichenAid, and even though it is has been the Easter holidays and not the Christmas holidays, I still wanted to feature this delicious gluten free, nut free, soy free, vegan pumpkin bread that can really be enjoyed all year round. When I asked the fabulous Alisa Fleming from Go Dairy Free to contribute a recipe to this event in honour of our KitchenAid stand mixer giveaway, she sent through this "Gluten Free Vegan Holiday Pumpkin Bread" with a note that said, "Wrong holiday but here's a good recipe," to which I responded, "It is never the wrong holiday or day to enjoy pumpkin bread!" Then I tasted the recipe!! WOW!

This pumpkin bread is PHENOMENAL! Not only is it moist and flavourful, but it is gluten free, dairy free, egg free, nut free and soy free. I could attempt to describe how incredible this vegan pumpkin bread is, but instead I will quote Alisa's description of it, which more articulately does this recipe justice: "This pumpkin bread has a wonderfully tender (yet cohesive) crumb that hits the sweet spot in texture, not too moist, not too dry. I didn’t get out of control with the sugars, so though it is dessert-like, it’s also passable as a brunch-style treat. We loved snacking on it plain (especially when warm), or even slathered with some dairy-free margarine or nut butter."

Would you believe Alisa got this recipe perfect the first time? She claims it was the magic of the holidays on her side, but I think experience speaks volumes here! I have known about Alisa Fleming and her amazingly informative site, Go Dairy Free, for a long time now. I consider it my "go-to" place on the web for anything dairy free. If you are new to a dairy free lifestyle, or needing further information or inspiration about enjoying dairy free foods, THIS is the place! You can find a guide for dairy substitutes, help with dining out, a guide for dairy free shopping, dairy free health information, personal "dairy free success" stories, product reviews, dairy free allergy free recipes, dairy free eBooks, dairy free product lists, and so much more. Alisa's book, "Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living", is a fantastically comprehensive, well-researched dairy free bible! 

Alisa is a wealth of knowledge about dairy free living and allergy free foods! USE HER, and check out her fantastic site! I was so excited when we began working together as regular contributors to The Balanced Platter. I had been wanting to meet her ever since I found Go Dairy Free, and was thrilled when we became officially connected. She is such a cool lady, and a fabulous writer; I LOVE reading her posts. She has a great turn of phrase and a fantastic sense of humour. She is also a fabulous cook!

Trust me, give this gluten free, vegan pumpkin bread a go and just TRY stopping at one piece. It is absolutely TO DIE FOR!!!
Thanks Alisa! You ROCK! 

Check out Alisa's original post for more information about this recipe.
Find out more about Alisa Fleming at Alisa Cooks and Go Dairy Free.
Follow her on Twitter and Facebook.

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Go Dairy Free’s “I Can’t Stop Eating This” Pumpkin Bread

  • 1 1/3 cups brown rice flour (you can also use white rice flour)
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup buckwheat flour
  • 2 tsp xanthan (can substitute guar gum for corn-free)
  • 2 tsp gluten free baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Celtic sea salt
  • 2/3 cup coconut palm sugar
  • 1  15-ounce can pumpkin puree
  • 1/2 cup grapeseed oil, coconut oil, or canola oil, 
  • 1/2 cup pure maple syrup
  • 1/4 cup water
  • 1 tsp pure vanilla extract
  1. Preheat your oven to 325ºF.
  2. Lightly grease and flour (I used a little brown rice flour) 4 mini-loaf tins.
  3. In a medium-sized bowl, combine the flours, starches, xanthan, baking powder, baking soda, spices, and salt. Set aside.
  4. In your stand mixer bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla and mix on a low speed until combined.
  5. Slowly add the flour mixture until all is just combined. It actually becomes smooth quite quickly.
  6. Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.
  7. Bake the bread for 45 to 55 minutes, or until firm to the touch. The bread should pull slightly away from the pan when done, and will be lightly browned, but a toothpick inserted may yield a few very small crumbs, so I didn’t rely on the toothpick test.
  8. Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.
  9. Resist the urge to cut into these loaves while still hot. Like any bread, they will be a bit crumbly when hot, but firm up perfectly as they cool. YUMMO!
  10. If desired, before baking, sprinkle the tops of the loaves with a little cinnamon and sugar or with coconut sugar, for a little extra crunch and sweet.
  11. This recipe should work well as muffins (will make about one dozen) and as a large loaf (use a 9×5 pan). Since I haven’t tested these, use your best judgment on the baking time. I would start with 22 minutes on muffins, and watch them from there. For a large loaf, it will probably take at least 60 to 70 minutes of baking time.

Check out Alisa's original post for more information about this recipe.
Find out more about Alisa Fleming at Alisa Cooks and Go Dairy Free.
Follow her on Twitter and Facebook.


Rotating a cake or loaf during baking

Cakes, loaves and breads need to be rotated half-way during baking to ensure even browning. But bulky oven mitts can smear the surface of your cake. To avoid this, use a large pair of tongs to grab the lip of the in and quickly turn it around.

Just what I was looking for - YUM!


This is SOOOO good!
Can’t wait to hear what you think :)

As a new GF eater, I’ve just come across your website and talk about timing!!!!  I’m definately starting with this recipe and clearly feel I have a whole month dedicated to me. Thanks alot!


Oh Great Val!
That is AWESOME!
Can’t wait to hear what you think of the recipes. Go Gluten Free!

Alissa, this bread looks delicious. I know how hard it is to bake without eggs, so kudos to you. It looks like the Pumpkin Bread that I want—-but can’t have—-at Starbucks.


LOL! Carol, I was thinking the EXACT same thing when I saw Alissa’s picture!
This pumpkin bread is SOOOO good! Better than Starbucks and WAY less refined sugar!

I LOVE pumpkin bread, and this one looks delicious!


Me too! This recipe is a WINNER!


YEP! This pumpkin bread is “tongue on the ground and wipe the dribble off the floor” kind of stuff!!! Don’t miss this recipe :)

I think you meant to say these are pheNOMenal heh heh


LOL! YES! I should have been that clever at midnight last night! HA HA HA!

Lori Robin Wilson - Apr 10, 2012 at 04:52am #

This looks so scrumptious! Glad to hear that All Year is the best time for GF pumpkin treats because I am a serious pumpkin-o-phile! This will be just right for a reward for having avoided all those chocolate temptations at Easter! Thank you!


LOL! Yes! I am a pumpkin-o-phile too!
Oh…Lori…I just love you xxx
This pumpkin bread is SOOOO good!

I didn’t keep up over the weekend and will have to go back and take a look at those recipes.  This one looks so good.  I love how nicely the loaf rose and how moist it looks. 

That’s what canned foods are for, right?  Having pumpkin bread in April!  Great job, Alisa.


LOL! Yes! I agree!!!
This pumpkin bread is SO moist and delicious!
Linda - you will have to give this one a go :)

Thanks so much for featuring my recipe, and I’m glad you enjoyed it!!


ThankYOU for participating in this event and sharing you incredible recipe.
I can’t get enough of this pumpkin bread.

This looks very good! Just what does the potato starch and tapioca starch do? Can I make this bread without these two ingredients and get the same results?



Hmm, I’m not really sure what you mean by making it without. I wouldn’t simply omit them! Starches are lighter and also help in binding. You could use other gluten-free flours, but flours will produce a slightly different result than starches.

Thanks, Alisa. That is helpful. :)

Always looking for new ways to use pumpkin!  Bravo Blender Girl, you have done it yet again!!!


Thanks Stacey.
This recipe is AMAZING!
I can’t take credit for this one.
This is ALL Alisa from Go Dairy Free!

Perfect. Had all the ingredients in the pantry so made this as soon as you posted it…...... delicious. Thanks for the blog!!!!!


Isn’t it yummy?! AND so fantastic that you can make it quickly from ingredients you have in your pantry!
Thanks for the lovely comments about my blog too. I really appreciate it :)

This sounds fantastic. We’re always looking for different kinds of gluten-free bread recipes and we need dairy-free as well :) Yum!!!


Lisa - this bread is SOOOO DELICIOUS!
I have made it TWICE!

Wow, I’ve got a cheerleader! Glad you liked my recipe that much Tess!

Yes! you do!
Give me an A
Give me an L
Give me an I S A
GOOOOOOO Alissa!!!!!!!!!

Alisa, Sounds and looks so yummy! Looking forward to making this one! I’ll have to sub the pumpkin for applesauce, though, due to allergies, but still…Thank you!


Applesauce would be great Carla! You could also use mashed banana, date puree, or another fruit.

STOP! Now I’m going to have to bake up a FOURTH loaf! I am ADDICTED to this!

You are too cute! I guess I’m doing okay as a somewhat newbie gf baker :)

YES YOU ARE! Thankyou!!!!!
I LOVE pumpkin bread and yours ROCKS!

I have trouble digesting xanthum and guar gum.  What would happen if I left that ingredient out?  Would the bread just fall apart?


Hey Melissa,
Yes, the xanthan and guar gum replicates the elasticity of gluten and helps with the hold and texture.
Having said that, I have left it out of lots of recipes and they are a bit crumbly and fall apart a bit, but they still taste great.
If you are just making it for yourself and don’t care, I would give it a go!

Sorry, in the midst of unpacking from a move and haven’t been at my computer for a while! Yes, the gums are the “glue.” If you can do eggs, you can add two eggs instead of the gums. Some people have had success with chia “eggs” or gelatin instead of gums, but I haven’t trialed these as of yet.


Thanks Alisa!
Yes! I have used chia eggs, flax eggs and they work really well!
Sorry, I wrote that when I was half asleep and didn’t even suggest alternatives!

Finally tried this and loved it! Really great texture and flavor….i used fresh ground buckwheat groats in place of the toasted buckwheat flour…I like it better that way. I also reduced the guar gum to a generous teaspoon and it was still great. Thank you! Off to share it!


Awesome! Love your tweaks. Thanks for sharing. Alisa ROCKS!

Also my loaves were done by 33 minutes

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