Gluten-Free Dairy-Free Pumpkin Bread Recipe

There's been some "holiday magic" in my kitchen this year with this gluten-free and dairy-free pumpkin bread! I've been trying to make some of my favorite recipes a little healthier and this one is definitely a keeper. I did a blind taste test with this recipe and my "normal" pumpkin bread recipe, and I was shocked when I could not tell the difference. Both were SO moist and of course, SO delicious! Seriously, you should try your own taste test and see for yourself!

Here's what you'll need to start:

• 1 1/4 cups King Arthur Measure for Measure Flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoon cinnamon

• 1/2 teaspoon allspice

• 1/4 teaspoon of ground ginger, nutmeg and pumpkin spice

Preheat oven to 350 and get your bread pan ready. I spray mine with Baker's Joy to help keep the bread from sticking. Set pan aside and grab two mixing bowls. Sift and mix the above ingredients together in one bowl.

Then you'll need:

• 2 large eggs

• 1/2 cup brown sugar

• 2/3 cup white sugar

• 1/4 cup vanilla flavored almond milk

• 1 cup fresh pumpkin (check out this blog post) or pumpkin puree

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract (check this blog post for a recipe to make your own)

Mix these ingredients together in the second bowl. Once combined well, add the flour/spices mixture and mix everything together. Pour into your prepped bread pan and bake for 50-60 minutes. My "pro tip" is to cover loosely with aluminum foil after 25 minutes in the oven. This helps the bread bake thoroughly without letting the top burn!