This past week I made ANOTHER pumpkin recipe but this time, it was for Gluten Free Pumpkin Bread. My grandma is currently visiting and she can’t have gluten but she loves pumpkin bread. So that’s what I decided to make.:)
The pumpkin bread turned out very moist and looked like it was golden when it came out of the oven.
Go Brazil! Well anyways, applesauce is not only for eating, it’s for baking too.
What did I tell you! It already looks golden.
Doesn’t it look like a king sitting on that wooden cutting board?
The king is slaughtered. Well, the Gluten Free Pumpkin Bread tasted great when my family and I devoured it. And even though it was gluten-free, it tasted EXACTLY like regular pumpkin bread. It was literally gone the day after I made it! I would suggest this recipe to any pumpkin lover because it is very moist and savory.
And even a kid can make a moist, tender, savory pumpkin bread… Like Me!
Gluten Free Pumpkin Bread
Ingredients
- ⅓ cup + 1 tablespoon brown rice flour
- ⅓ cup + 1 tablespoon white rice flour
- ⅓ cup tapioca flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon xanthan gum
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 2 large eggs
- 1½ cups granulated white sugar
- ¼ cup canola or vegetable oil
- ¼ cup unsweetened applesauce
- 1 cup unsweetened pumpkin puree
- ⅓ cup water
Instructions
- Preheat the oven to 350 degrees F. Spray an 8x5-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together all of the dry ingredients (flours through salt). In a separate bowl, whisk together eggs, sugar, oil and applesauce. Pour the wet ingredients into the dry ingredients and whisk them together until combined. Add the pumpkin and water and whisk the ingredients again until all is combined and smooth.
- Pour the batter into the prepared pan and bake for 65 to 75 minutes, watching closely and testing with a toothpick inserted into the center to make sure it comes out clean before taking it out of the oven. Touching the bread in the center and making sure it doesn't feel soft or raw- will also help you to know when it's done.
Judy
Saturday 19th of January 2019
This was the first gluten free receipe that I made (about 4 years ago) that didn't taste gluten free, it tastes just like regular pumpkin bread. It is super moist. This is now my go to pumpkin bread recipe, I have also used it to make muffins (bake for about 25-30 minutes). It's absolutely delicious.
Grace
Monday 9th of November 2015
Do you dip or spoon the flour. I weigh my flour but I did dip and leveled the cup off. I re-scooped the flour mix and measured again, I had enough for about 3/4 of the recipe again.
recipeboy
Monday 15th of February 2016
I spoon the flour.
Cynthia
Wednesday 4th of November 2015
If I have an already prepared GF flour how much should I use?
recipeboy
Friday 8th of April 2016
I'm not sure.
Lisa
Saturday 17th of October 2015
This looks delicious and I cannot wait to try it. I cannot have tapioca or eggs. Any ideas for substitutes?
recipeboy
Tuesday 27th of October 2015
I am not quite sure, but a quick Google search may help you find your answer.
Lisa
Sunday 11th of October 2015
Is white rice flour and sweet rice flour different? Is there something I can use in place of those two flours? Looks really good! Thanks
recipeboy
Tuesday 27th of October 2015
They are two different flours and this is how I have always made it, so I do not know of any substitutes.