When I started to bake using upgraded ingredients, I found that most of the recipes were delicious enough for dessert, and healthy enough for breakfast. I was actually in the testing phase of writing my cookbook, so I had to eat my baked goods for breakfast. Given that the deadline schedule was so short, I had no other choice but to taste test the recipes all. day. long.
With a base of gluten-free flours, blood sugar balancing sweeteners, and healthy fats, I never felt bad about eating my baked goods for breakfast, as I also did so very mindfully. It’s a habit that I have today, and if I want a piece of pumpkin spice bread with my coffee one morning, I savor each bite, but also know that I create these recipes with more nutritious ingredients in mind.
In this particular breakfast bread, I blended brown rice flour with oat flour for a heartier combination that is more aligned with the morning. These flours also have feel-good fiber to make you feel grounded. Pumpkin, pumpkin pie spice, coconut sugar, and hints of vanilla provide a natural sweetness, which you can even amp up with a streusel topping. I also love to drizzle my 3-ingredient monk fruit glaze on all the fall baked goods for a sugar-free icing. You can make yours without either one, or take your pick between the two. It will still be delicious!
The other day I had a slice with a dollop of peanut butter, paired with a small bowl of coconut yogurt with sliced banana and bee pollen. It was the perfect meal! And I walked away feeling satiated and satisfied. It didn’t weigh my down or spike my blood sugar as traditional breakfast breads would, and I still got my fall goodie fix. For all of you tracking allergens, intolerances, and limitations, know that this recipe is free of tree nuts, gluten, dairy, oil, and soy.
Planning and prep
Rest assured you can eat this pumpkin spice breakfast bread on the same day you make it, but if you are wanting it for breakfast, and don’t have a couple of hours first thing, I would probably bake it the day before. Bring your eggs to room temperature by removing them from the refrigerator 30 minutes to an hour beforehand. Also, you will need to let the batter rest for 30 minutes before baking, and I always suggest allowing everything to cool completely in the pan (about 1 to 2 hours) before taking it out and slicing it into squares.
Pumpkin Spice Breakfast Bread {Gluten-Free, Dairy-Free}
Equipment
- Mixing bowls
- 8×8 baking pan
- Hand beater or stand mixer
Ingredients
- ¼ cup dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- 1 ¼ cup brown rice flour
- ¾ cup coconut sugar
- ½ cup oat flour
- 2 tablespoons tapioca flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 eggs room temperature
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside for 5 to 10 minutes. This is your vegan “buttermilk.”
- In a separate large bowl or bowl of a stand mixer, combine the brown rice flour, coconut sugar, oat flour, tapioca flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Stir to blend.
- To the bowl with the buttermilk, whisk in the eggs, pumpkin puree, maple syrup, and vanilla extract until creamy.
- Transfer the wet ingredients to the bowl with the flour mixture. Beat until a batter is formed. Allow the batter to rest in the bowl at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spray the bottom of an 8×8 baking pan with cooking spray and line with parchment paper, allowing a 2-inch overhang on one of the sides.
- Pour the batter into the baking pan and bake for 45 to 55 minutes, or until a toothpick inserted comes out clean and if you are using a digital thermometer, the internal temperature reaches 195 to 200 degrees F. Allow the bread to cool in the baking pan (at least one hour) before removing and slicing into squares.
