Gluten Free Pumpkin Bread

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Gluten Free Pumpkin Bread
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Gluten Free Pumpkin Bread

Added by: on Nov 22nd, 2011
I've made pumpkin bread every year for Thanksgiving since I was in Kindergarten. Over the years, my mom and I altered the recipe to perfect it to our liking, and this year I made it gluten-free. This loaf is irresistible, it never lasts more than a few days. It's moist, but still a bit .. more >
Prep Time:
15 min
Cook Time:
50 min
Ready In:
65 min



Original Recipe Yield: 6-8 servings (1 loaf)


  • 1 cup sugar
  • 1 cup vegetable oil
  • 3 eggs slightly beaten
  • 2 cups 100% pure pumpkin puree (NOT pumpkin pie mix)
  • 1 tsp salt
  • 2 tsp vanilla
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 cup of raisins or dried cranberries
Nutrition Facts
Gluten Free Pumpkin Bread

Servings Per Recipe: 6

Amount Per Serving

Calories: 749

  • Total Fat: 40.6 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 81.8 mg
  • Sodium: 850.4 mg
  • Total Carbs: 94 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 48.2 g
  • Protein: 5.8 g
The following items or measurements are not included:
  • 1 tsp xanthan gum

how is this calculated?

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Gluten Free Pumpkin Bread


Preheat your oven to 350˚F. Like I said, this recipe is really easy. You pretty much just mix the ingredients in order. I just hand whisk everything together and then fold in the dried fruit with a wooden spoon.

Gluten Free Pumpkin Bread


Whisk together the sugar and the vegetable oil.

Gluten Free Pumpkin Bread


Whisk in the beaten eggs.

Gluten Free Pumpkin Bread


Whisk in the pumpkin. Once incorporated, whisk in the salt and the vanilla.

Gluten Free Pumpkin Bread


Gradually whisk in the flour. Whisk in the baking powder and baking soda.

Gluten Free Pumpkin Bread


Stir in the cinnamon.

Gluten Free Pumpkin Bread


Fold in either the cranberries or the raisins (I used cranberries this time).

Gluten Free Pumpkin Bread


Pour into a 8'' X 4'' pan. Personally, for this loaf I don't grease the pan. If you have a good nonstick pan it will slide right out, but of course feel free to. Bake in the center of the oven, turning half way for about 50-60 minutes.

Gluten Free Pumpkin Bread


Remove from oven when toothpick comes out clean or with a few dry crumbs. Cool till you're able to hold the pan to flip the loaf out. Can cut while warm for slices. If you're icing it as a dessert allow the loaf to cool completely.

Cooks' note:
Since this recipe was originally made with flour, if you and/or your guests are not gluten-free, just substitute 2 cups of all-purpose flour for all the other flours and the xanthan gum.
If making as a dessert, I recommend doing cinnamon cream cheese icing. I used Martha Stewart's cream cheese icing recipe (my personal favorite) and added a 1/2 Tbsp of cinnamon.


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