This pumpkin bread is gluten-free, but you do NOT have to have a gluten allergy to enjoy it. I make this gluten-free pumpkin bread for parties and no one needs to know it is “special,” they just enjoy it.
I created this recipe when I was trying to come up with a dessert to bring to Thanksgiving dinner that I knew I could eat safely. I also wanted it to be something others could enjoy too. I didn’t want to do a traditional pumpkin pie so I looked for something different. I tried a couple of bread recipes that I found online but none of them were quite right. After making some tweaks to those recipes, this is what I ended up with. It is incredibly moist, almost too moist that it never felt completely baked. I have adjusted the liquid here to compensate.
I am not sure of how many standard loaf pans this recipe fills. I made one pan of 4 small loafs made by Wilton. I think the recipe will fill 2 to 3 regular size loaf pans, although I do NOT recommend making full-size loaves. This recipe will bake better as a smaller loaf since there is no gluten to hold the batter up for such a long baking time.
My favorite size to make this gluten-free pumpkin bread is in mini loaves. I think they are just the perfect size and look for a pumpkin bread. I personally like the “Baker’s Secret Nonstick Petite Loaf Pan”, which you can find on Amazon here.
Gluten-Free Pumpkin Bread
3 large eggs
1 1/2 cups sugar (1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup coconut sugar)
1/2 cup grapeseed or coconut oil
1 15 oz can organic pumpkin
2 tsp vanilla
2 cups gluten-free flour
1/2 cup brown rice
1/2 cup sorghum
1/4 cup quinoa or millet flour
1/2 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
3/4 tsp nutmeg
3/4 tsp ground ginger
1 tsp sea salt
- Heat oven to 350 degrees. Spray your baking pans with a little olive or canola oil and then line with parchment paper.
- Beat eggs in a medium mixing bowl with a hand or stand mixer until a little frothy. Add the sugar and continue to beat until smooth. Add the oil, pumpkin, and vanilla and stir together with a spatula.
- In a separate bowl, measure out all dry ingredients and stir with a whisk to blend. Add the dry ingredients to the wet and stir to mix.
- Pour the batter into the prepared pans and bake for 35 minutes, rotating halfway through. Test with a toothpick or wooden skewer for doneness. Cool on a wire rack.
I love it fresh out of the oven, but it gets even better the next day. Cover it with plastic wrap and keep in the refrigerator. It lasts for at least one week, perhaps longer. It does really well in the freezer too.