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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

October 2, 2012 by Alea Milham 14 Comments

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easy gluten-free pumpkin bread recipe

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.

Gluten-Free Pumpkin Bread
 
Print
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
 
This recipe for gluten-free pumpkin bread makes two loaves.
Author: Alea
Recipe type: Bread
Serves: 16
Ingredients
  • 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
Directions
  1. Preheat oven to 350 degrees.
  2. Beat together pumpkin, sugar, applesauce, vanilla and eggs.
  3. In a separate bowl, mix dry ingredients together.
  4. Mix wet and dry ingredients together.
  5. Divide Dough between two greased 8 x 4 loaf pans. Bake 40 –50 minutes or until an inserted toothpick comes out clean.
Notes
You can halve the recipe to make only 1 loaf. The bread freezes well. You can add up to 1 cup of raisin and 1 cup of chopped nuts if you desire.
3.2.1753

Related Posts:

Gluten-Free Pear Bread

Gluten-Free Herbed Bread Sticks

For more gluten-free recipes visit Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Alea Milham says

    April 21, 2011 at 4:35 am

    I 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. 🙂

    Reply
  2. Debora says

    March 22, 2011 at 8:28 pm

    Is 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.

    Reply
  3. happiness is where it is says

    December 15, 2010 at 4:56 pm

    I 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…

    Reply
  4. happiness is where it is says

    December 13, 2010 at 2:12 pm

    Thank 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!! 😉

    Reply
  5. Alea says

    December 10, 2010 at 6:35 am

    Thanks 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.

    Reply
    • T2 says

      April 4, 2013 at 1:21 pm

      You list brown sugar twice. Was that an error or do I blend with pumpkin then add more with dry ingredients?

      Reply
      • Alea Milham says

        April 4, 2013 at 1:27 pm

        That was an error. Thanks for catching it; I’ve corrected the recipe.

        Reply
  6. happiness is where it is says

    December 8, 2010 at 11:41 pm

    I 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!

    Reply
  7. <br><br><br><br><br>Dr.Sameena Prathap says

    November 17, 2010 at 9:00 am

    Hi,

    The bread looks yummy…:0

    [email protected]

    http://www.myeasytocookrecipes.blogspot.com

    Reply
  8. Sophie says

    November 11, 2010 at 4:08 pm

    Your gf pumpkin breads look so tasteful, flavourful & pretty too!

    Reply
  9. Brian says

    November 10, 2010 at 6:19 pm

    I am definitely in pumpkin mode right now. The bread looks great! I need to incorporate healthier ingredients into my cooking. Nice job.

    Reply
  10. Cindy says

    November 10, 2010 at 4:12 pm

    Your pumpkin bread looks delicious, and I like that it’s healthy too. Thank you!

    Cindy/Wheatless Foodie

    Reply
  11. Linda says

    November 10, 2010 at 2:44 pm

    I love making those small healthier changes to recipes. Your bread looks great.

    Reply
  12. Preppy Pink Crocodile says

    November 10, 2010 at 4:59 am

    Yum yum! SO making these this weekend!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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