Gluten Free Pumpkin Bread

"This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Tiffany G. photo by Tiffany G.
photo by Nikki L. photo by Nikki L.
photo by lovemyryley photo by lovemyryley
Ready In:
1hr 15mins
Ingredients:
9
Yields:
1 Loaf
Serves:
10
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ingredients

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directions

  • Pre-heat oven to 325 degrees, and lightly grease a bread pan.
  • Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
  • In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
  • Pour into prepared bread pan and bake one hour to one hour and ten minutes.
  • Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

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Reviews

  1. Probably the best gluten-free recipe I've tried yet, because it was so "normal" tasting (in the best possible way!) I temporarily forgot about my frustrating wheat allergy. Just awesome. I hadn't tried sorghum flour before, and it's really fantastic. Yay pumpkin, too! I agree with the person who says it could use some more spices; it's perfectly tasty as-is, but would be great with more cinnamon, ginger, etc.
     
  2. To make more healthy: instead of 1 cup sugar, I used 1/4 cup applesauce, 1/4 cup palm sugar, and about 1/8 tsp pure white Stevia extract. Instead of 1/2 cup butter, I used 1/4 cup butter and 1/4 cup coconut oil. My GF baking mix was 3/4 c. brown rice flour, 3/4 c. millet flour, 1/4 cup almond flour, 1/4 cup tapioca starch, 1 3/4 tsp. baking powder, 1 1/4 tsp. xantham gum. Also increased spices (1 1/4 tsp. cinnamon, 1 tsp. nutmeg, 1/4 tsp. cloves). Turned out great!
     
  3. I tried this tonight, and I am so happy! I LOVE pumpkin bread! I just went gluten-free 10 months ago, and I had no idea how I would face the Fall without pumpkin bread, but you have solved my problem! I followed the recipe as posted with the addition of a little cinnamon and sugar sprinkled on top before baking. I think I may even try it with some pecans mixed in next time, although, it was really just great without! By the way, the kiddos liked it too! Thank you so much for a wonderful recipe!!
     
  4. Very yummy bread! I made a couple changes: I used Bob's Red Mill 1-1 Gluten Free flour and I added some cinnamon, cloves, and nutmeg for added flavor since I didn't have pumpkin spice blend. Took almost 90 mins to bake but well worth it. Even my gluten-eating husband liked it. Thanks for sharing this yummy recipe!
     
  5. I am addicted to this bread! I have served to my gluten eating friends and family and they loved it too! I did make a couple changes- I substituted Almond flour for the rice flour, cut sugar to 3/4C and added half bag of chocolate chips. Comes out perfect every time! My favorite gluten free bread !
     
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Tweaks

  1. I used quick oats after I processed it to a flour consistency. I also used 7oz instead of 15 oz of pumpkin (real pumpkin..not canned).
     
  2. I love this recipe! I make it non dairy by substituting avocado oil for the butter. It is moist and delicious. I also add Enjoy Life chocolate chunks and instead of pumpkin pie spice I use cinnamon. Everything I substitute uses the exact same measurements, in case you want to try it! Everyone loves this recipe!
     
  3. Excellent Recipe - made once before exactly as suggested in recipe. This time I doubled recipe switched coconut oil for the butter, and it made 6 small mini loaves and 6 decent sized muffins
     
  4. To make more healthy: instead of 1 cup sugar, I used 1/4 cup applesauce, 1/4 cup palm sugar, and about 1/8 tsp pure white Stevia extract. Instead of 1/2 cup butter, I used 1/4 cup butter and 1/4 cup coconut oil. My GF baking mix was 3/4 c. brown rice flour, 3/4 c. millet flour, 1/4 cup almond flour, 1/4 cup tapioca starch, 1 3/4 tsp. baking powder, 1 1/4 tsp. xantham gum. Also increased spices (1 1/4 tsp. cinnamon, 1 tsp. nutmeg, 1/4 tsp. cloves). Turned out great!
     
  5. For the person who suggested making it more healthy . . . maybe try ground flaxseed -- i add that to a lot of recipes. Also, oat bran (depending on how it's processed, where the oats are grown it can be gluten-free). I also use almond meal a lot in place of some flours. Olive oil in place of butter, dark molasses and honey instead of or to reduce refined sugar. I like a lot of spice myself so am liberal with cinnamon and ginger. Haven't made this yet but was looking for a gluten-free recipe for my daughter that features fresh pumpkin (from those lovely ones gracing our front porch for the fall season!). I will try making with some substitutions and see what happens. I also like fresh unsweetened coconut and I'm wondering what would happen if a little almond or cashew butter was included? I also like to add bottled flavorings, and/or fresh citrus juices. Time to experiment!
     

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