The recipe I’ll be sharing with you today came into my life courtesy of our lovely neighbor Sharon. She brought a loaf of gluten free pumpkin bread over for us, and my son Kell ate the entire loaf within an hour.
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(Typically I would not condone this such selfish behavior, especially when delicious treats are involved. But since he’s the only one in the family with celiac disease, I can’t really blame him for getting carried away on the rare occasion that a neighbor brings over something he can actually eat.)
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Anyway, the very next day I asked Sharon if she would be willing to share her recipe with me. She graciously agreed, and I ended up making this recipe a concerning number of times in the following weeks.
This gluten free pumpkin bread is just that good! It’s moist, flavorful, and the texture is just right, so go ahead and give this recipe a try! (It makes two loaves, and if you happened to set one of them aside for yourself, your secret would be safe with me!) ;-)
How To Make Gluten Free Pumpkin Bread
Ingredients:
2 1/2 cups brown rice flour
1/2 cup cornstarch
5 tsp cinnamon
2 tsp baking soda
1 tsp xanthan gum
4 eggs
1 cup vegetable oil
1 cup brown sugar
2 cups white sugar
1/2 cup lemon juice
1 (15-ounce) can pumpkin puree
Directions:
Start by greasing two loaf pans (about 9” x 5”) with butter or cooking spray.
Add the brown rice flour, cornstarch, cinnamon, baking soda, and xanthan gum to a mixing bowl or the bowl of your stand mixer. Stir until the dry ingredients are well mixed.
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With your mixer on low speed, add the eggs, vegetable oil, brown sugar, white sugar, lemon juice, and pumpkin puree one at a time.
After adding all of the ingredients, increase to high speed and continue mixing for 2 to 3 minutes.
Divide the batter between the greased loaf pans. Bake at 300°F for about 1 hour 20 minutes, or until a toothpick inserted in the middle comes out clean. (Start checking around the 1 hour mark. Mine are usually done closer to 1 hour 10 minutes, but maybe my oven just runs hot!)
…And More Pumpkin Goodness!
I’m one of those people who likes to take advantage of pumpkin-flavored everything this time of year. If you’re as pro-pumpkin as I am, check out more delicious recipes and food ideas at the links below! :-)
- This Is The Easiest Pumpkin Pie You’ll Ever Make
- 8 Heavenly Pumpkin Pie Inspired Recipes You Need To Try
- How To Cook A Pumpkin In Your Crockpot
Do you have a go-to pumpkin treat or recipe during the fall?
Gluten Free Pumpkin Bread
This gluten free pumpkin bread is one of our favorite treats to make and eat in autumn. It’s moist, flavorful, and the texture is just right!
Ingredients:
- 2 1/2 cups brown rice flour
- 1/2 cup cornstarch
- 5 tsp cinnamon
- 2 tsp baking soda
- 1 tsp xanthan gum
- 4 eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 2 cups white sugar
- 1/2 cup lemon juice
- 15 oz pumpkin puree
Instructions:
-
Start by greasing two loaf pans (about 9” x 5”) with butter or cooking spray.
-
Add the brown rice flour, cornstarch, cinnamon, baking soda, and xanthan gum to the bowl of your stand mixer.
-
Stir until the dry ingredients are well mixed.
-
With your mixer on low speed, add the eggs, vegetable oil, brown sugar, white sugar, lemon juice, and pumpkin puree one at a time.
-
Increase to high speed and continue mixing for 2 to 3 minutes.
-
Divide the batter between the greased loaf pans.
-
Bake at 300°F for about 1 hour 20 minutes, or until a toothpick comes out clean.
That looks so good!
Can you make these in muffin tins?
Check out GLUTENFREEONASHOESTRING. Wonderful GF recipes. You’re welcome :)
GIRLFRIEND. Please, please, please step away from the vegetable oil in clear plastic containers and consult with a Nutritional Therapy Practitioner in your area (or myself) on healthier alternatives such as grass-fed butter, organic ghee, or organic avocado oil, all of which are health-promoting. NOTE: Vegetable oil, margarine, shortening, ANYTHING THAT TURNS TO TRANS FAT all cause heart disease and affect everything in the body down to the cell membrane. If your cells aren’t healthy, your tissues aren’t healthy, leading to your organs not being healthy, your systems aren’t healthy, and this leads to overall bad health. Also substituting coconut… Read more »
Thanks for sharing these tips. In many of my recipes I do opt for healthier substitutes such as the ones you have mentioned above. However, sometimes I like to use “old-school” recipes with ingredients that may not be the healthiest… comfort food. It’s all about moderation. :-)
I’m not gluten-intolerant, so I wonder if regular ‘ol flour would work?
Sure you could. I just like to offer gluten-free recipes at times because so many people are gluten-intolerant.
3 cups of sugar? Yikes. Isn’t that a lot of sugar even for 2 loaves?
You can try using less or perhaps use a sugar substitute if you choose.
Just an FYI: be careful using oat flour for celiacs or those with gluten intolerance. Although oats are naturally gluten free, they are grown next to the wheat fields and become tainted. The oat flour must state “certified gluten free”. …that means the oats are grown no where near wheat. There are several products on the market labeled gluten free (but contain oat flour) that I am unable to eat.
Thanks for sharing this important tip!
I’ve been on a strict gluten free diet for 16 years. …I too have eaten an entire loaf of GF pumpkin bread in one day. …more than once
Lol!! I think we all have! It’s just easier to say my son ate it all! :-)
Is the xanthan gum necessary? What purpose does it serve?
Definitely necessary for this recipe. Try a gluten free all purpose flour that already has the xanthan gum in it. The purpose is to hold the GF flour together.
Thank you!
In gluten-free baking, you need to rely on xanthan gum to provide elasticity and stickiness in doughs and batters. Since gluten is not present, you need something that acts as the binding agent for the flour. It helps hold onto some moisture and helps give the baked good some structure. Some gluten-free flour and baking mixes already have the xanthan gum in it, so check the ingredients. Xanthan gum is a natural additive and is a corn-based.
Thank you!
That looks good. We have one extended family member who is g free . She’s on a kick now where she’s cut sugar out of her diet . We make pumpkin bread and pumpkin chocolate chip cookies. I have 2 pumpkin bread recipes one has chocolate chips and the other has a cinnamon streusel mixture on top. Both are from.Averie cooks blog.
I’ve also gotten a lot of g free recipes from this blog. I’m wondering about trying a flour blend for this. I’ve used the Xantham gum before and it’s expensive.