Gluten Free Pumpkin Pudding Bread could also be called the best gluten-free pumpkin bread. It is one of our favorite recipes to make during the fall and holidays.
During the holidays back in 2010, my family missed some of our favorite holiday foods.
I had only been gluten-free for a few months, and I was still trying to figure out this whole new way of eating and baking.
After learning quite a bit about gluten free baking, I started experimenting with favorite holiday foods.
One of the first holiday recipes I converted to gluten-free was this pumpkin pudding bread. We call it the best pumpkin bread.
It is a recipe from an old Taste of Home recipe that I have been making for years, long before going gluten-free, and adapting it to gluten-free.
It was not your average pumpkin bread because it was more like a dessert. I think the gluten free version is as good as the regular version.
I have made the gluten-free pumpkin bread almost every year since adapting it to gluten-free back in 2010.
If you are looking for a pumpkin bread to make this year this is a great one to try.
Gluten Free Pumpkin Pudding Bread
My family's favorite pumpkin bread made gluten free.
Ingredients
- 5 eggs
- 1-1/4 cups vegetable oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1 teaspoon xanthan gum
- 2 cups sugar
- 2 packages (3 ounces each) cook-and-serve vanilla pudding mix (do not use instant and make sure that it is gluten free )
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, beat the eggs.
- Add oil and pumpkin; beat until smooth.
- In a separate bowl, combine the remaining ingredients. Gradually beat into the pumpkin mixture.
- Pour batter into two greased loaf pans.
- Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes then remove from pan and finish cooling on wire cooling rack.
Notes
This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other gluten free flour blends may worke, but they have not been tested.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 465Total Fat: 37gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 39mgSodium: 171mgCarbohydrates: 31gFiber: 0gSugar: 21gProtein: 2g
Nutritional values are approximate and aren't always accurate.
Published November 2010. Updated November 2025.
Oh my, this looks so delicious! I can’t wait to try this recipe, thank you for sharing it!!
Thanks for sharing! It looks so moist and delicious! I want to try this for Thanksgiving instead of pumpkin pie! 🙂
Keeper!! Yum. Can’t wait to try it.
Just pulled this out of the oven, and I have to say it tastes incredible! There’s only one problem…I can’t stop eating it. 😉