If you miss bakery style pumpkin bread this gluten free pumpkin bread is one of the best gluten free pumpkin breads that I have made.
Gluten free can be easy and delicious. It can also be so good that no one knows that it is not the real thing.
When I was updating all my recipes to the new format over the summer, I realized that I have not shared a basic gluten free pumpkin bread recipe.
That does not mean that I do not make gluten free pumpkin bread. I make it every fall. I am not sure how I could have gone this long without sharing my recipe for gluten free pumpkin bread.
This version is adapted from a recipe that I made long before I was gluten free. The original recipe is one that I have probably been making for over 20 years. This version is just as good as the regular one that I used to make.
I have made four loaves of this pumpkin bread since the beginning of the month. That is how much we love this gluten free pumpkin bread.
Can I make it dairy free?
This recipe is not only gluten free but dairy free as well. Yes, this is gluten free dairy free. Gluten free dairy free can be easy and delicious!
If you add chocolate chips just make sure that you are using dairy free ones.
This pumpkin bread is delicious as is, but it is also good with chocolate chips stirred in.
If you love nuts a cup of chopped nuts would also be delicious added to this pumpkin bread.
We also like to sometimes sprinkle pumpkin seeds on top before baking.
- canned pumpkin puree
- white sugar
- brown sugar
- rice flour
- potato starch
- tapioca starch
- xanthan gum
- baking soda
- ground cinnamon
- ground cloves
- ground ginger
- ground nutmeg
Need more gluten free pumpkin recipes?
- Gluten Free Pumpkin Pancakes are just like Ihops but these are gluten free.
- Gluten Free Pumpkin Bars are one of my daughter’s favorite gluten free recipes.
- Gluten Free Chocolate Pumpkin Muffins are delicious for breakfast, lunch, snacks, and even dessert.
- 1 - 15 ounce can pumpkin puree ( not pie filling )
- 4 eggs
- 1 cup oil
- 1/3 cup water
- 2 cups white sugar
- 1 cup brown sugar
- 1 3/4 cup white or brown rice flour
- 3/4 cup potato starch
- 1 cup tapioca starch
- 3/4 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg ( optional, I leave it out since several in my family do not like it )
- optional - 1 cup chocolate chips or mini chocolate chips
- Preheat oven to 350 degrees.
- Grease two loaf pans and set them aside.
- In a bowl combine rice flour, potato starch, tapioca starch, xanthan gum, baking, soda, salt, and spices. Set aside.
- In a large bowl mix together pumpkin, eggs, oil, water, sugar, and brown sugar. Mix until combined well.
- Add flour mixture to pumpkin mixture. Stir just until combined.
- Stir in chocolate chips if using.
- Pour batter into prepared loaf pans, dividing evenly.
- Bake for 55-65 minutes, depending on your oven. Mine takes about 60 minutes. A toothpick inserted into the center comes out clean.
- Let cool in pan 10 minutes. Then remove from pan to wire rack to finish cooling. Let cool completely before cutting.
Amount Per Serving: Calories: 345Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 258mgCarbohydrates: 53gFiber: 2gSugar: 33gProtein: 3g
Nutritional values are approximate and aren't always accurate.