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Gluten-Free Pumpkin Bread

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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
 
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This recipe for gluten-free pumpkin bread makes two loaves.
Author:
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.

Related Posts:

Gluten-Free Pear Bread

Gluten-Free Herbed Bread Sticks

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

Comments

  7. 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

  8. 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

  11. 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

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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.