Teff Flour Pumpkin Bread (Gluten-Free, Vegan)
Super fragrant and flavorful Teff Flour Pumpkin Bread, packed with big pumpkin spice flavor! This rich, dense cake-like loaf is gluten-free, vegan, dairy-free, egg-free, nut-free and refined sugar free, for one healthy pumpkin bread recipe!
I’m a real sucker for anything made with warming spices—chai, pumpkin spice, gingerbread, you name it! So, I certainly could not wait to make a new pumpkin bread for you all this fall. I’ve recently become smitten with teff flour, so I knew I had to put it to use here, and boy am I glad that I did! The subtle nuttiness of teff flour pairs beautifully pumpkin spices and makes for one nutrient dense gluten free pumpkin bread to boot! I so hope you enjoy this loaf as much as we do! Enjoy.
Why You’ll Love It
- Super easy to make.
- Packed with big, rich pumpkin bread flavor.
- A sweet, but nutrient dense loaf.
- Perfectly cozy and comforting for fall.
- Naturally gluten-free, vegan, dairy-free, egg-free, nut-free and refined sugar-free.
How-to Make Teff Flour Pumpkin Bread
Combine the dry ingredients. Mix well. In a separate bowl, combine the wet ingredients. Mix well. Pour the wet ingredients into the dry ingredients. Mix until you have a smooth batter. Pour the batter into a parchment paper-lined loaf pan. Bake, cool, then enjoy your gluten-free pumpkin bread!
Top Tip
Be certain to the let the loaf cool completely before slicing it. I know how hard it can be to wait, especially with the smell of delicious warming spices wafting through the air! But, you run the risk of a wet loaf if you slice too soon, as the bread sets as it cools.
FAQ
Can I use a different flour for this gluten free pumpkin bread?
This recipe was only tested with teff flour specifically. I do think a gluten-free all purpose blend would likely work, but I have not tested it to be certain. If you try another flour, I would love to hear about it in the comments!
How do I store this bread?
This bread keeps at room temperature lightly covered for about 36 hours. Any longer, then I recommend storing slices of the bread in an airtight container in the refrigerator for up to 5 days.
Can I use a different sugar or sweetener in this recipe?
Yes. You can use any granulated or liquid sweetener you prefer. This bread works well with honey or maple syrup completely or one part liquid sweetener and one part granulated sweetener.
More Delicious Gluten-Free Bread Recipes
The Best Gluten-Free Vegan Bread
Buckwheat Banana Bread with Cacao
Gluten Free Pumpkin Bread made with Teff Flour
Ingredients
- 2 cups teff flour
- 1 cup coconut sugar or sugar of choice
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon psyllium husk powder See Notes
- 1/4 teaspoon sea salt or pink salt
- 1 15-ounce can pumpkin puree
- 1/2 cup milk of choice we like to use oat milk
- 1/4 cup melted coconut oil or butter
- 1 tablespoon apple cider vinegar or any vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×5 or 8×4 loaf pan with parchment paper. Set aside.
- In a large mixing bowl combine the teff flour, sugar, baking powder, cloves, cinnamon nutmeg, baking soda, psyllium husk (if using), and salt. Mix well.
- In another bowl combine the pumpkin, milk, oil, vinegar and vanilla. Whisk until smoothly combined.
- Pour the wet ingredients into the dry ingredients. Mix until a smooth batter forms.
- Pour the batter into your prepared loaf pan. Smooth the top with a wet spatula.
- Bake for 1 hour and 10 minutes, or until the outside is firm and a toothpick inserted into the center of the loaf comes out clean.
- Let the loaf cool completely (about 1 hour), before slicing and serving. Enjoy!
Notes
Nutrition
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Sounds so yummy! I’m going to try it. Do you know if there is any way I can put this in a bread machine?
Thank you! I haven’t tested it in a bread machine but I do not see why it wouldn’t work well in one. If you try it, I would love to hear back! 🙂
This bread is so yummy!! Easy to make and my family really likes it!
So happy to hear it! Thank you for sharing. 🙂
Ooops, I found out what I did wrong. I put in two cans of pumpkin not one. No wonder it took so long. I would rate it a 5.
What a fantastic flavor! The top is beyond delicious. I cooked mine for about an hour and a half, but in end I couldn’t resist and cut while it was still warm. I’ll def try making this again, on a day when I have more self control.
So delicious, and love the teff-pumpkin combo. Thank you so much for creating and sharing this!
I’m so happy to hear that! Thank you for sharing. 🙂
I need it in my life so badly! Fantastic pumpkin bread – so yum!
Thank you!!
Haha, I am glad that you included that note about making sure it is cool before cutting into it. So many times I ruin pumpkin bread by cutting into it when it is still warm. I’ve got to try your version!!
I love this pumpkin bread! I’m always looking for great gluten free recipes and this one is a keeper.
This is perfect for my sister. She is going to love it. Thanks for sharing the recipe. I am sure we will enjoy it.