My children will eat anything with pumpkin in it. But my youngest son is crazy about pumpkin! He actually requested pumpkin pie for his birthday instead of a birthday cake. So I decided to use my old pumpkin bread recipe to make a gluten-free version for him. He has generously agreed to share with his parents and siblings. Which is nice of him since this recipe only makes two loaves. 😉
While I was adapting my old pumpkin recipe to make it gluten-free, I decided to make a few other changes, to make it just a little healthier. I reduced the sugar by 2/3 cup and we didn’t miss it. I also replaced the oil with applesauce, which I think makes for a lighter bread.
- 1¾ cup pumpkin puree ( or 15 oz. can)
- 1 cup brown sugar
- ⅔ cup applesauce
- 2 tsp. gf vanilla
- 4 eggs
- 1 cup brown rice flour
- 1 cup tapioca flour
- ½ cup sorghum flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- Preheat oven to 350 degrees.
- Beat together pumpkin, sugar, applesauce, vanilla and eggs.
- In a separate bowl, mix dry ingredients together.
- Mix wet and dry ingredients together.
- Divide Dough between two greased 8 x 4 loaf pans. Bake 40 –50 minutes or until an inserted toothpick comes out clean.
Related Posts:
Gluten-Free Herbed Bread Sticks
For more gluten-free recipes visit Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.
Preppy Pink Crocodile says
November 10, 2010 at 4:59 amYum yum! SO making these this weekend!
Linda says
November 10, 2010 at 2:44 pmI love making those small healthier changes to recipes. Your bread looks great.
Cindy says
November 10, 2010 at 4:12 pmYour pumpkin bread looks delicious, and I like that it’s healthy too. Thank you!
Cindy/Wheatless Foodie
Brian says
November 10, 2010 at 6:19 pmI am definitely in pumpkin mode right now. The bread looks great! I need to incorporate healthier ingredients into my cooking. Nice job.
Sophie says
November 11, 2010 at 4:08 pmYour gf pumpkin breads look so tasteful, flavourful & pretty too!
<br><br><br><br><br>Dr.Sameena Prathap says
November 17, 2010 at 9:00 amHi,
The bread looks yummy…:0
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
happiness is where it is says
December 8, 2010 at 11:41 pmI made the pumpkin bread tonight. I was very good. I have a few questions to help with suggestions to make it better. I used nutmeg instead of clove because that is all I had, I used 3 tsp of vanilla (I always add extra vanilla). It has a little of an after taste. Do you know what that could be? All my kids loved it though. Thanks for sharing it!
Alea says
December 10, 2010 at 6:35 amThanks for the suggestions! I love nutmeg with pumpkin; it is a great combination!
The after taste probably came from the sorghum flour which has a stronger flavor than the other flours. We like the flavor, but if you do not I would suggest substituting rice or tapioca flour for a milder flavor.
T2 says
April 4, 2013 at 1:21 pmYou list brown sugar twice. Was that an error or do I blend with pumpkin then add more with dry ingredients?
Alea Milham says
April 4, 2013 at 1:27 pmThat was an error. Thanks for catching it; I’ve corrected the recipe.
happiness is where it is says
December 13, 2010 at 2:12 pmThank you for the reply. I will try it again without the sorghum flour, nor just use these. It was very moist though, which was nice. It sliced like regular bread too!! 😉
happiness is where it is says
December 15, 2010 at 4:56 pmI meant to type, “OR just use less.” I really need to proof read my posts. My brain and fingers aren’t connecting right these days, jee wise…
Debora says
March 22, 2011 at 8:28 pmIs it possible that the recipe is supposed to read “2 teaspoons baking powder, 1/2 teaspoon baking soda?” 2 tsp soda seems like a lot.
Alea Milham says
April 21, 2011 at 4:35 amI know it sounds odd, but it is 2 tsp. baking soda and 1/2 baking powder. The batter is heavy it needs the extra oomph. 🙂