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pumpkin bread

It’s the second day of #PumpkinWeek, and today I’m sharing a recipe for gluten free pumpkin bread! Now I’ve been living gluten free for a good six years at this point, and I feel like I’ve grown comfortable and used to living gluten free. I’ve figured out how to research restaurants and ask the right questions if I have plans to go eat somewhere, but realistically I don’t eat out often any more because I make most of my food. And for the most part, making your own gluten free food is pretty easy. Aside from breads. Oh my gosh, breads are some of the hardest things for me to create a recipe I’m really satisfied with.

Gluten Free Pumpkin Bread – Superior over other GF breads

See, most of the time if you make a gluten free variation of a classic bread recipe, the texture is normally all wrong. I haven’t figured out all the science-y parts of it yet, but I think most of it is the that you commonly lose moisture in gluten free breads if you want to obtain the traditional structure of bread. There is one class of breads that I really never have this problem with, and that’s fruit breads. Things like pumpkin bread, banana bread, apple nut bread, all are delicious to eat, and have a great texture to them. And I think part of is fruits like pumpkin add such a great volume of moisture to pumpkin bread. With this pumpkin bread recipe you’ll get a nice, soft bread that’s moist and filled with such great spices and autumn flavors.


Pumpkin Bread!

Gluten Free Pumpkin Bread #PumpkinWeek


  • 3/4 cup room temperature butter
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 can pumpkin puree
  • 1 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 1/4 cup almond flour
  • 1/2 tsp guar gum
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg


  1. Grease the inside of mini loaf pans, and preheat the oven to 325F
  2. Cream the butter and sugar, then whisk in the eggs, one at a time.
  3. Whisk in the pumpkin puree.
  4. In a small bowl, combine all the dry ingredients.
  5. By a third at a time, whisk in the dry ingredients, scraping the sides of the bowl in between each addition.
  6. Pour into the loaf pans and bake for 55 minutes.
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Be sure to check out all of today’s pumpkin recipes below!

Mains & Sides

Ginger Pumpkin Leek Soup from A Day in the Life on the Farm
Lula Na Morango from Culinary Adventures with Camilla
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake


Pumpkin Cinnamon Rolls from The Redhead Baker
Pumpkin Doughnut Holes from The Freshman Cook


No-Churn Pumpkin Pie Ice Cream from Love and Confections
Old Fashioned Soft Pumpkin Cookies from Family Around The Table
Pumpkin Ooey Gooey Cake from Cooking With Carlee
Pumpkin Fudge from Palatable Pastime

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