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GLUTEN FREE MAPLED PUMPKIN CHAI BREAD

My Gluten Free Mapled Pumpkin Chai Bread typifies late autumn by combining two of my favourite seasonal flavour profiles in one deceptively decadent, easy-to-bake loaf that's free of dairy, gluten, refined sugar and oil. Exceptionally moist and perfectly spiced, this simple, seasonal pumpkin bread tastes like an indulgent fall cake, but is loaded with nourishing ingredients and warm, healing spices! The result is an incredibly delicious 'free from' pumpkin loaf to be enjoyed by plant baser eaters, those with food allergies and sensitivities and anyone that loves delicious seasonal baking! Consider adding my festive Gluten Free Mapled Pumpkin Chai Bread to your holiday baking menu this season for an inventive, better-for-you spin on classic seasonal flavours that the whole family can enjoy.

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Author Justine

Ingredients

WET

  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups 100% pure Canadian maple syrup
  • 1/2 cup full fat coconut milk (it's very important that you use full fat coconut milk since we're not using any oil!)
  • 2 large free range eggs
  • 1 tsp pure vanilla extract

DRY

  • 1 1/2 cups all purpose gluten free baking mix (make sure it includes xantham gum!)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp cardamom
  • 1/2 tsp allspice
  • 1/2 tsp ground anise seed
  • 1/8 tsp Himalayan pink salt

Instructions

  1. Preheat your oven to 375ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.
  2. Add pumpkin puree, eggs, coconut milk and vanilla extract to a large mixing bowl. Whisk until combined.
  3. In a separate large mixing bowl, combine all dry ingredients.
  4. Pour the wet mixture into the dry mixture, stirring to combine thoroughly.
  5. Pour the batter into the prepared loaf pan and bake for 75 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.
  6. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.
  7. Once partially cooled, slice and serve immediately.

Recipe Notes

My Gluten Free Mapled Pumpkin Chai Bread freezes very well! I like to wrap it in aluminum foil, then seal it in a Ziplock bag before popping it into the freezer.