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    You are in: Home / Recipes / Gluten Free Pumpkin Bread Recipe
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    Gluten Free Pumpkin Bread

    Gluten Free Pumpkin Bread. Photo by lovemyryley

    1/1 Photo of Gluten Free Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Taitertot's Note:

    This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!

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    Ingredients:

    Serves: 10

    Yield:

    Loaf

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 325 degrees, and lightly grease a bread pan.
    2. 2
      Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
    3. 3
      In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
    4. 4
      Pour into prepared bread pan and bake one hour to one hour and ten minutes.
    5. 5
      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.

    Ratings & Reviews:

    • on October 31, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2012

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2009

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Gluten Free Pumpkin Bread

    Serving Size: 1 (85 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 186.2
     
    Calories from Fat 92
    49%
    Total Fat 10.2 g
    15%
    Saturated Fat 6.1 g
    30%
    Cholesterol 61.6 mg
    20%
    Sodium 338.1 mg
    14%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 0.2 g
    1%
    Sugars 20.6 g
    82%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    gluten-free flour

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