It’s pumpkin season and here’s a delicious recipe for gluten-free pumpkin bread. This recipe uses an entire can of pumpkin and makes two loaves. I’ve never understood why many pumpkin bread recipes call for one cup of pumpkin when the cans contain 1 ¾ cups of pumpkin…

If you want to cut this recipe in half and make one loaf, just use ⅞ cup of pumpkin and freeze the other half to use later… but I think you should make two loaves because this bread is VERY good.

Ingredients:

  • Four eggs
  • One 15 ounce can of pumpkin
  • ⅔ C oil
  • 1 ½ C brown sugar
  • 1 ½ C white rice flour
  • 1 C sorghum flour
  • 1 C tapioca flour
  • 1 C almond meal
  • 4 t baking powder
  • 1 t xanthan gum
  • 1 t cinnamon
  • 1 t ginger
  • 1 t cloves
  • optional: cinnamon sugar for pans (see directions below)

Directions:

Preheat oven to 350 degrees.

Mix eggs until combined. Add pumpkin and oil and mix. Add brown sugar and mix until combined.

Pumpkin mixture for gluten-free pumpkin bread.

Note: I like my gluten-free pumpkin bread just a little bit spicier, so I use a whole teaspoon each of cloves and ginger. If you like a milder flavor, cut those two spices down to one-half teaspoon each.

Flour mixture for gluten-free pumpkin bread.
Flours and spices before whisking together.

Whisk together all dry ingredients (except optional cinnamon sugar) in a separate bowl. Add to pumpkin mixture and mix until well combined.

Grease loaf pans.

Optional: Sugar the pan after greasing to keep the loaves from sticking and to give them a sweet, crunchy crust.  Sprinkle in white sugar or a cinnamon-sugar mix.  Tip sideways and tap until bottom and sides are coated.  Tap out any extra.

Grease the pans and sprinkle inside with cinnamon sugar.
Cinnamon and sugar give the loaf a sweet crunchy crust.

Divide batter between pans and bake at 350 degrees for 50 minutes.

Enjoy!

Want a recipe for another quick bread? Try my gluten-free zucchini bread recipe.