Gluten Free Pumpkin Bread

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Recipe by Andrew Mollmann

Found the original recipe posted on a forum. This is a slightly modified version of it to be more nutritious. Extremely yummy and fluffy. Tasted delicious right out of the oven and the smell was heavenly. For the flour mix I used Bette Hagman's Bean Mix (6 Cups Rice Flour (white or brown), 2 Cups Potato Flour, 1 Cup Tapioca Starch) The recipe calls for 6 5 3/4"x3"x2 1/2 bread pans. You can also make muffins with the batter, just decrease the cooking time. I made one medium sized loaf, 2 mini loaves, and 12 muffins. I sprinkled cinnamon and sugar on top of all of them. Even my sister who doesn't like pumpkin ate a muffin.

Ingredients Nutrition


  1. In a very large mixing bowl, beat eggs.
  2. Beat in sugar, pumpkin, applesauce and oil.
  3. Whisk together all the dry ingredients and beat in 1/2 at a time.
  4. Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
  5. Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
  6. Sprinkle brown sugar and cinnamon on top of each loaf.
  7. Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.

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