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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.

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

    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

    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

    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

    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

    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

  6. happiness is where it is says

    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

  9. Brian says

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

    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.