Gluten Free Pumpkin Bread
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:
- 1/3 cup + 1 tablespoon brown rice flour
- 1/3 cup + 1 tablespoon white rice flour
- 1/3 cup tapioca flour
- 1/3 cup sweet rice flour
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups granulated white sugar
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1 cup pure (unsweetened) pumpkin puree
- 1/3 cup water
Directions:
- Preheat 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.
Way to go! Baking gluten-free can be challenging, but you are certainly a natural. I’m impressed, great work!
Oh my goodness, that looks SOOO yummy!! Seriously, it looks so moist and perfect, I wish it was sitting in front of me right now. That is amazing you can master gluten-free cooking as well as regular and do it all well.
Ooo, I will have to try this version! I have a go to recipe of my own, but this looks yummy!!
this looks yummy! I love gfree recipes and this one seems so easy!
Very sweet that you made this for your grandma
I just discovered your blog and I love it! Love the recipes and I love it that a young man like you has his own blog and loves to cook! Awesome! Your Grandma is so lucky you made this for her. I love pumpkin so I am going to try this this weekend! Thanks!
Seriously I just made a pumpkin bread recipe for the fist time yesterday, not gluten free but my first time and NO there is none left. Really good. Oh and of course GO BRAZIL since the USA got shut out. 🙂 Enjoy your recipes.
This was an awesome recipe. I printed it off for my daughter to bake and she added fruit to it and turned it into the best Pumpkin Fruit Cake I’ve ever had 🙂 Awesome 🙂
Better late than never. Now that you made this for me recently and I know how good it is, I’m making it for a good friend’s birthday. I’ll get to eat some too!
Just made this and WOW – really fantastic! Instead of all the different flours I used King Arthur’s GF all purpose four (2.5 cups). And added chocolate chips to the flour mix before adding the wet ingredients. Really the best! 🙂
This is my favorite receipe so far…nice work! i used a pre-made flour mix, works just as well…thanks!
Hey Brooks!
I’m newly gluten sensitive and I’ve been so stressed trying to find and learn how to bake gluten free. I am so excited to have found your recipe for Pumpkin Bread, as it is one of my favorite breads!
My first try at your Pumpkin Bread is baking in my oven as I write this! I am counting down the minutes till I can taste your wonderful recipe! I am a Grandma too, and I can’t wait to share this bread with my 10 yr.old grandson, Emerson! He loves to cook too! Thanks again!
This is absolutely delicious! I took to church today and everybody commented on it! They had no idea it was gluten free! Best pumpkin bread recipe I have made. Thank you so much.
Great to see a young man baking gluten free, but you must cut the sugar.. it’s what is killing us all!! Not to sound to alarming, but try baking without it, or at least substitute with sucanat or maple syrup + cut the it in half.
I’d skip the xanthan gum and baking soda as well, and substitute canola oil with coconut oil.. keeping it healthier 🙂
Maybe I’ll try that sometime…
I just tried this recipe for the first time last week and it was the BEST pumpkin loaf I’ve EVER had! Not to mention the best gluten free recipe I’ve ever made or eaten. Everyone who tried it raved over it and couldn’t believe it was gfree. The recipe and instructions are perfect and I followed it exacty- the baking time was spot on. To add to it, I made a maple icing- it was yummy! I’m making two more loaves tonight:)
This recipe was my first attempt at gluten-free baking. I did not have all the flours on hand, so I used 1 cup of brown rice flour and 1/3 cup coconut flour. Increased the baking soda to 3/4 tsp, adjusted the spices to my liking (I don’t like nutmeg, added more cinnamon), used coconut oil, and used fresh (not cultured) buttermilk instead of water. It was moist and delicious. Will definitely make it again!
Boooyyyy….can you bake!!! This is seriously the best pumpkin bread I have ever had!!! You da Man little guy!! You da man!!
This bread was great! Couldn’t even tell it was gluten free. Wished that xanthan gum didn’t leave that aftertaste… Any suggestions if you omit it? So delish!
I had my own GF flour that I used with this recipe, I also added walnuts and carob chips. It’s almost gone and it’s not even cooled off yet!
Just put it in the oven… can’t wait to try it!!!
I’m not one to often comment but I have to say, this was AMAZING! My kids loved it. After making the pumpkin bread several times, I used your basic flour recipe and modified it to become banana bread. (substituted bananas for pumpkin, switched up the spices for vanilla). That was equally excellent. Great job and thank you!!
Fabulous! I’m making this today and it looks amazing in the oven! I can’t wait to bit into this. Oh, if you try it with Sucanat – please add a note about how it turned out. I love Sucanat and would be very curious.
I want to make this, but what is sweet rice flour
Look for it in the specialty flour section (sometimes by the gluten free ingredients.)
Will you be my grandson? I LOVE pumpkin bread and I too cannot eat gluten. Love this, so glad you are honoring your wonderful grandmother with this delicious bread, KUDOS!!
I just discovered your blog and I love it! I came across this recipe on Pinterest and made it for the first time last weekend. It is SO GOOD!! We have already gone through TWO loaves! I love it so much that I am planning on sharing your recipe on my own blog this week (of course giving you ALL the credit and linking back to your blog). We are a gluten free household so if you have any other GF recipes we would love to try them!
I rarely comment on blogs, but had to pass along a big thank you! I have celiac disease and my family loves pumpkin bread and this recipe tastes exactly like the pumpkin bread that I used to make that had wheat in it. This is a big win in our house. Great job and thanks so much!
I made this recipe last night and it was absolutely incredible! Thank you so much for sharing! It was so moist and you can’t even tell it doesn’t contain wheat.
I just found this via pinterest and can’t wait to try! We just recently switched to a gluten-free diet because of my son’s allergies. Do you think I can use this same recipe for muffins?
I’m not quite sure, but you should try it and let me know how it works out!
This looks like a great recipe… I cannot have any sugar in my diet… any suggestions on how to alter the recipe without the use of white sugar?
Not really sure… sugar is a big part of the recipe.
Do you think I could use avocado oil or MCT oil in place of canola? Those are the only 2 oils I cook with. Can’t wait to try this! Thank you
Those oils should be fine…
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
They are two different flours and this is how I have always made it, so I do not know of any substitutes.
This looks delicious and I cannot wait to try it. I cannot have tapioca or eggs. Any ideas for substitutes?
I am not quite sure, but a quick Google search may help you find your answer.
If I have an already prepared GF flour how much should I use?
I’m not sure.
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.
I spoon the flour.
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.