Pumpkin Spice Breakfast Bread {Gluten-Free, Dairy-Free}
A breakfast bread perfect for fall. Feel-good gluten-free flours come together with coconut sugar and spice to result in a confection that won't break your blood sugar.
Equipment
- Mixing bowls
- 8x8 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 8x8 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.