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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

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Pumpkin Bread With Maple Glaze

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Pumpkin Bread With Maple Glaze

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

  • It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

  • It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

  • Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

  • Baking Powder / Baking Soda

  • Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

  • Cinnamon

  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

  • Eggs: Bring your eggs to room temperature before using in this recipe.

  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

  • Vanilla Extract

  • Maple Syrup

Other Ways to Eat Pumpkin Bread

  • For those who have a sweet tooth, pair this pumpkin bread with Nutella.

  • For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

  • You can also try using apple or honey cinnamon butter. 
Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)
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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

3 from 14 votes
Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

  • 2 Cups Gluten-Free Flour

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1.5 Cups Pumpkin Puree

  • 1/2 Cup Coconut Sugar

  • 2 Whole Eggs

  • 1/4 Cup Coconut Oil

  • 1/4 Cup Non-Dairy Milk

  • 1 Teaspoon Vanilla Extract

  • For the Maple Glaze:

  • 1/4 Cup Vegan Butter, melted

  • 2 Tablespoons Maple Syrup

  • 3/4 Cup Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

  • To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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30 Minutes or Less

Turkey Salad (Gluten-Free)

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Turkey Salad

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt, perfect for a simple and healthy leftover lunch meal. Have it as a salad or turn it into a turkey sandwich!

Turkey Salad Sandwich

There always seems to be too much turkey at Thanksgiving. I never know what to do with all the leftovers, so I try to come up with yummy recipes to put it to good use. One of the easiest ways to use leftover turkey is to turn it into a turkey salad that can easily be made into a sandwich. Perfect for a quick and filling work day lunch!

MAIN INGREDIENTS NEEDED TO MAKE Turkey Salad

  • Turkey – 4 cups of cooked turkey chopped up

  • Mayonnaise

  • Celery Stalk & Green Onion – You’ll just need 1 each chopped.

  • Dijon Mustard – 2 teaspoons full should do the trick.

  • Salt

  • Dill Pickle – optional, but is a great addition.

Ways To Serve

  • Buns – Try it on a sweet Hawaiian roll or pretzel bun!

  • Whole Wheat Bread – The classic way.

  • Lettuce Wraps – Try crisp lettuce cups. Simple and easy!

  • Crackers – A spoonful on a cracker makes a perfect appetizer.

  • Croissant
Turkey Salad (Gluten-Free & Dairy-Free)
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Turkey Salad (Gluten-Free & Dairy-Free)

5 from 3 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt for a simple and healthy leftover meal. Have it as a salad or turn it into a turkey sandwich!

Ingredients

  • 4 cups cooked turkey

  • 1/2 cup mayonnaise

  • 1 whole celery stalk, chopped

  • 1 whole green onion, chopped

  • 2 teaspoons Dijon mustard

  • 1 teaspoon salt

  • fresh chopped dill, optional

Directions

  • Add all ingredients to a large bowl and mix together until combined.
  • Taste turkey salad and adjust any seasoning as desired, best served cold.

Recipe Video

Notes

  • Storage: Turkey salad should last for 3 – 4 days in the fridge in an airtight container.

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Desserts

Vegan Pumpkin Cookies With Maple Frosting

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Vegan Pumpkin Cookies

These delicious vegan pumpkin cookies are the perfect Fall treat! Filled with warm pumpkin spices and topped with tasty maple frosting, these soft and fluffy pumpkin cookies are a great snack to share with friends or family.

With all the pumpkin recipes I’ve been posting this month (scroll to the bottom of the post for a full list), I realized I haven’t attempted to bake any cookies, which is a favorite snack of mine! If you love fluffy cookies, you’ll love these! These pumpkin cookies are firm, but almost cake-like in texture. And while these pumpkin cookies are delicious all on their own, the frosting topping really makes them special. The hint of maple plays wonderfully with the pumpkin and adds just a bit of extra sweetness.

MAIN INGREDIENTS NEEDED TO MAKE THESE Vegan Pumpkin Cookies

  • All Purpose Flour – I’ve used Bob’s Red Mill All-purpose gluten-free flour with great success!

  • Pumpkin Pie Spice

  • Baking Soda

  • Butter – I used vegan butter. There are plenty available in grocery stores. Earth Balance is a popular one.

  • Brown Sugar – If you’d like, you can use 1 cup of coconut sugar in place of the brown and granulated sugar.

  • Pumpkin Puree – Sweet potato would be a great a substitute if you don’t have pumpkin.

  • Vanilla Extract

  • Maple Syrup

TIPS ON MAKING Vegan Pumpkin Cookies

  • Don’t have any pumpkin pie spice? That’s okay! You can make your very own at home if you have the ingredients.
    • 2 tablespoons cinnamon
    • 2 teaspoons ground ginger & 2 teaspoons ground allspice
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
Vegan Pumpkin Cookies With Maple Frosting
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Vegan Pumpkin Cookies With Maple Frosting

4 from 38 votes
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

40

minutes

These delicious vegan pumpkin cookies are the perfect Fall treat! Filled with warm pumpkin spices and topped with tasty maple frosting, these soft and fluffy pumpkin cookies are a great snack to share with friends or family.

Ingredients

  • For the cookies:

  • 2 cups all purpose flour, I used gluten free

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 6 tablespoons vegan butter, softened

  • ½ cup brown sugar, see Notes

  • ½ cup granulated sugar

  • 1 cup pumpkin puree

  • 1 teaspoon vanilla extract

  • For the frosting:

  • 1/4 cup vegan butter, softened

  • 2 tablespoons maple syrup

  • 1 1/2  cups powdered sugar

Directions

  • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
  • In a large bowl, mix together the all purpose flour, pumpkin pie spice, baking soda, and salt.
  • In a separate smaller bowl, use either a hand or stand mixer to beat together the vegan butter, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until light and fluffy.
  • Add the wet ingredients into the dry ingredients and mix until a dough forms.
  • Use a tablespoon to scoop out equal amount of cookie dough onto your prepared baking sheet, placing them a few inches apart. 
  • Gently press down on each cookie to flatten the tops, then bake for 10-12 minutes or until set in the center. Let cookies rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Make the maple frosting by whipping all ingredients together with either a hand or stand mixer, then dollop equal amounts of frosting over each cookie.

Recipe Video

Notes

  • If you’d like, you can use 1 cup of coconut sugar in place of the brown and granulated sugar.
  • To store: Cookies should be stored in an airtight container in a single layer in the refrigerator for a couple days.
  • To freeze: Bake them, allow them to cool completely, then place them in a freezer-safe ziplock bag, and store them in the freezer for up to 2 months.  

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Appetizers

Gluten-Free Soft Pretzels

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Gluten-Free Soft Pretzels

These homemade gluten-free soft pretzels are chewy, soft, flavorful, and so delicious! It’s a fun and easy snack recipe you can make for the whole family. Dip it in cheese sauce, sprinkle it with salt, or drizzle chocolate right on top, the choice is yours. Either way, you won’t be able to eat just one!

Soft pretzels are a classic snack that might seem hard to make, but they’re not hard at all! With simple, healthy ingredients, this gluten-free soft pretzels recipe is fun to make and doesn’t take long. For people with gluten sensitivities, these pretzels are the perfect way to enjoy a classic snack.

MAIN INGREDIENTS NEEDED TO MAKE THESE Gluten-Free Soft Pretzels

  • All-Purpose Flour – (I’ve used Bob’s Red Mill All-purpose gluten-free flour with great success!)

  • Active Dry Yeast

  • Brown Sugar

  • Salt

  • Xanthan Gum

  • Baking Powder

  • Water

  • Butter (non-dairy)

  • Egg & Egg Yolk

TIPS ON MAKING Gluten-Free Soft Pretzels

Salt is the usual go-to when it comes to pretzel toppings. However, you can use all different kinds of toppings to make it sweeter or more to your liking.

  • For an almond topping, use Honey Roasted Almonds. Chop roasted almonds into small bits, brush freshly baked pretzels with melted butter, then roll or sprinkle in almonds.

  • For a cinnamon sugar topping, mix 1/2 tsp of cinnamon with 1/4 cup granulated sugar and melt 1 Tbsp of butter in a small bowl. Brush the freshly baked pretzels with melted butter, then roll in cinnamon sugar. 

  • For an extra burst of savory flavors, you can use King Arthur Flour’s Everything Bagel Topping, which is a combination of salt, poppy seeds, sesame seeds, dried onion, and garlic. 
Gluten-Free Soft Pretzels
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Gluten-Free Soft Pretzels

1 from 3 votes
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy, Medium
Servings

10

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

1

hour 

These homemade gluten-free soft pretzels are chewy, soft, flavorful, and so delicious! It’s a fun and easy snack recipe you can make for the whole family. Dip it in cheese sauce, sprinkle it with salt, or drizzle chocolate right on top, the choice is yours. Either way, you won’t be able to eat just one!

Ingredients

  • For the dough:

  • 3 cups all purpose gluten-free flour

  • 2 ¼ teaspoons active dry yeast

  • ¼ cup brown sugar

  • 2 teaspoons salt

  • 1 teaspoon xanthan gum

  • ½ teaspoon baking powder

  • 1 cup warm water

  • ¼ cup non-dairy butter, melted

  • 1 egg, at room temperature

  • For cooking:

  • 10 cups water

  • 2/3 cup baking soda

  • For egg wash:

  • 1 egg yolk

  • 1 tablespoon water

  • For topping:

  • Salt

Directions

  • Mix together the gluten-free flour, yeast, brown sugar, salt, xanthan gum, and baking powder in a large bowl. 
  • Form a well in the center of the flour mixture then pour the warm water, melted butter, and egg into the well. Whisk to combine while slowly incorporating the dry ingredients into the wet ingredients. 
  • Transfer dough to a floured surface and knead until smooth, then shape into a ball and transfer to a lightly greased bowl. Cover bowl with towel, leave to proof in a warm place for an hour or until doubled in size.
  • Preheat oven to 450° Fahrenheit and line a baking sheet with parchment paper.
  • Place dough on a floured surface and separate into 10 equal balls. Warm each ball between the palm of your hands for a few seconds, then roll into an 18-inch rope before shaping each rope into a pretzel. For help shaping, follow this tutorial.
  • Cover pretzels with a towel while you bring 10 cups water to a boil in a large pot. Once boiling, add in the baking soda.
  • Once foam subsides, carefully drop one pretzel at a time into the boiling water for just 30 seconds. Remove from water and arrange on a baking sheet. 
  • Whisk together the egg yolk and one tablespoon of water then brush egg wash over top of each pretzel before sprinkling with salt if you’d like.
  • Bake pretzels for 20-25 minutes or until lightly golden brown, then leave to cool on baking sheet for 10 minutes before transferring to a wire cooling rack to cool rest of the way.

Recipe Video

Notes

  • Xanthan gum provides a pleasant chewiness to the pretzels. If omitted or substituted, it may affect the softness and texture of the pretzels.
  • Storage: These taste best when eaten the same day, but if you want to store them, wrap them individually in plastic wrap and keep in the fridge for up to 2 days or in the freezer for 1 month.

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Dairy-Free

Vegan Baked Mac and Cheese (Gluten-Free)

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Vegan Baked Mac and Cheese

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

MMM, mac and cheese is one of my favorite comfort meals. Even though this isn’t the classic Kraft mac and cheese dish you might have had growing up, it sure is healthier and tastes even better! If you’re searching for last-minute dinner inspiration, this vegan mac and cheese dish is a perfect option.

MAIN Ingredients Needed TO MAKE This Baked Mac and Cheese Recipe

  • Macaroni – Make sure to get 12 ounces. If you’re following this vegan recipe, use gluten-free noodles.

  • For the “Cheese” Sauce – you’ll need to grab a whole bunch of different ingredients to create a “cheese-like” sauce:
    • Olive oil
    • Yellow Onion
    • Russet Potatoes – make sure you peel and chop them!
    • Carrots
    • Garlic Cloves
    • Onion Powder
    • Vegetable Broth
    • Milk (non-dairy) – Use any plant based milk variety of your choice.
    • Nutritional Yeast (see tips) – This is an amazing ingredient for adding a cheesy flavor to the sauce!
    • Dijon Mustard
    • Lemon Juice
  • Breadcrumbs – My usual go-to is Panko breadcrumbs.

TIPS ON MAKING Vegan Baked Mac and Cheese

  • If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.
Vegan Baked Mac and Cheese (Gluten-Free)
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Vegan Baked Mac and Cheese (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

Ingredients

  • 12 Ounces Macaroni, I used gluten-free

  • For the “cheese” sauce:

  • 2 Tablespoons Olive Oil

  • 1 Cup Yellow Onion, diced

  • 1 Cup Russet Potatoes, peeled & chopped

  • 1 Cup Carrots, chopped

  • 3 Cloves of Garlic, minced

  • 1 Teaspoon Salt

  • ½ Teaspoon Garlic Powder

  • ½ Teaspoon Onion Powder

  • ½ Cup Vegetable Broth

  • ½ Cup Non-Dairy Milk

  • ½ Cup Nutritional Yeast, see Notes

  • 1 Teaspoon Dijon Mustard

  • 1 Tablespoon Lemon Juice (about ½ lemon)

  • For the breadcrumb topping:

  • 1 cup Panko breadcrumbs, I used gluten-free

  • 2 tablespoons olive oil

Directions

  • Preheat oven to 400° Fahrenheit and cook macaroni in a pot of salted boiling water until al dente, then drain and set aside.
  • Heat the olive oil in a large saucepan over medium heat, add in the diced onion and cook until translucent, about 5 minutes.
  • Add in the potatoes, carrots, garlic, salt, garlic powder, and onion powder – cook for another 2-3 minutes.
  • Now add in the vegetable broth, cover with a lid, reduce heat to a simmer, and cook for about 10 minutes or until the vegetables are soft.
  • Once cooked, remove from the heat and let cool for 10-15 minutes before transferring to a blender along with the dairy-free milk, nutritional yeast, Dijon mustard, and lemon juice. Blend everything until completely smooth.
  • Toss vegan “cheese” sauce with pasta then transfer to a 9×13-inch baking dish.
  • Mix together breadcrumbs and olive oil in a bowl then sprinkle over top of pasta and bake for 15-20 minutes or until golden brown and bubbly.

Recipe Video

Notes

  • Nutritional Yeast: If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.

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