Serves 16
60 min
Gluten-Free Pumpkin Bread
Recipe GLPR20616cb5b2dbcf
A moist, naturally sweet pumpkin bread made with a blend of gluten-free flours and warm spices. Perfect for breakfast, brunch, or dessert, this tender loaf delivers classic pumpkin flavor without wheat flour. Made with eggs and naturally free from dairy.
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Ingredients
1¾ cup Pumpkin puree
1 cup Brown sugar
4 Eggs
2 tsp Gluten-free vanilla extract
1 cup Brown rice flour
1 cup Tapioca flour
½ cup Sorghum flour
½ cup Potato starch
1 tsp Ground cinnamon
2 tsp Baking soda
½ tsp Baking powder
1 tsp Xanthan gum
Directions
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, and vanilla extract until well combined and smooth.
In a separate mixing bowl, whisk together the brown rice flour, tapioca flour, sorghum flour, potato starch, cinnamon, baking soda, baking powder, and xanthan gum until evenly distributed.
Pour the dry ingredient mixture into the wet ingredients and fold together gently until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly between two greased 8×4-inch loaf pans, smoothing the tops with a spatula.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be lightly golden.
Remove the loaves from the oven and let them cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
