Gluten Free Pumpkin Bread


by: Jesika Rose

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 cakey and not too dense. It's filled with warm cinnamon and sweet bites of either cranberries or raisins. And of course the star of the loaf is the pumpkin. Also, it's versatile, this loaf can be served a few ways, in slices as a side or iced with cream cheese icing in squares as a dessert.


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serves: 6-8

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

how is this calculated?

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1.  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.

2.  Whisk together the sugar and the vegetable oil.

3.  Whisk in the beaten eggs.

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

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

6.  Stir in the cinnamon.

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

8.  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.

9.  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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