Vegan Gluten-Free Pumpkin Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">210g gluten-free flour blend (with xanthan gum)</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">240g pumpkin purée (not pumpkin pie filling)</li><li class="ingredients-single-item">150g coconut sugar (or brown sugar)</li><li class="ingredients-single-item">80ml maple syrup</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">60ml non-dairy milk</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60g pumpkin seeds (optional, for topping)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed areas of the pan with oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). This thorough mixing ensures even distribution of leavening agents and spices throughout the bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, combine the pumpkin purée, coconut sugar, maple syrup, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract. Mix until completely smooth and uniform. The apple cider vinegar will react with the baking soda later, creating bubbles that help the bread rise despite having no eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix - stop when you no longer see dry flour (overmixing can make gluten-free baked goods dense).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the pumpkin seeds evenly across the top, lightly pressing them into the batter so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top starts browning too quickly, loosely cover with aluminum foil after 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let the bread cool in the pan for 15 minutes - this resting time allows the structure to set. Then, using the parchment paper overhang, lift the bread out of the pan and place on a wire cooling rack to cool completely, at least 1 hour. Gluten-free vegan baked goods need this cooling time to reach their optimal texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once completely cooled, slice with a sharp serrated knife. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices, wrapped tightly, for up to 3 months - simply thaw at room temperature or toast from frozen.</li></ol>