Serves 16
60 min
Gluten-Free Pumpkin Bread
Recipe GLPR4dc4d3c4d5edfc
A moist, naturally sweetened quick bread made with pumpkin puree and a blend of gluten-free flours. Warm cinnamon and vanilla create a comforting flavor perfect for breakfast, brunch, or dessert. This recipe yields two loaves and is free of gluten and dairy.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1¾ cups pumpkin puree
1 cup brown sugar
4 large eggs
2 teaspoons gluten-free vanilla extract
1 cup brown rice flour
1 cup tapioca flour
½ cup sorghum flour
½ cup potato starch
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon xanthan gum
Directions
Preheat your oven to 350°F (175°C). Prepare two 8x4 inch loaf pans by greasing them lightly with cooking spray or oil.
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, and vanilla extract until well combined and smooth.
In a separate bowl, whisk together the brown rice flour, tapioca flour, sorghum flour, potato starch, baking soda, baking powder, cinnamon, and xanthan gum until evenly distributed with no lumps.
Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix; a few small lumps are fine.
Divide the batter evenly between the two prepared loaf pans, smoothing the tops slightly.
Bake for 40 to 50 minutes, until a toothpick inserted in the center of each loaf comes out clean or with only a few moist crumbs. The tops should be golden brown.
Allow the loaves to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
