The recipe I’ll share 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.
(Typically, I would not condone such selfish behavior, especially when delicious treats are involved. But since he’s the only one in the family with celiac disease, and can’t eat classic pumpkin bread, I can’t blame him for getting carried away on the rare occasion that a neighbor brings over something he can eat.)
- Check out my video for making Zucchini Bread at the end of the post!
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!). And after making pumpkin bread, you have to try what I think is the best gluten free bread recipe around.
Gluten Free Flour
Gluten-free flour is a tricky subject. Different types work in different ways, so if you are adapting a beloved recipe to make it gluten free, it’s helpful to know how different gluten free flours might behave in your baked goods.
A newly gluten free cook will usually reach for almond flour. It’s a great “all-purpose” substitute and can usually be used in a 1:1 ratio. But keep in mind that it is denser than wheat four, so use an extra egg.
Coconut flour is made from dried coconut meat. It’s also great for baking and has a subtle coconut flavor that makes a nice addition to many baked goods. But it absorbs a lot of moisture, so be prepared to add more of your wet ingredients.
Oat flour is another one that is good for baking, and it can also help keep your baked goods moist.
Rice flour has a nice, nutty flavor and it works well for a lot of different purposes. (This is the flour we’ll use here in this pumpkin bread recipe.)
Buckwheat may sound like wheat flour, but it’s not. Buckwheat is a non-gluten grain that is good for quick bread and yeast bread alike. But again, it’s denser than standard flour, so be prepared for that.
While tapioca flour is also gluten free, it’s best used as a sauce thickener rather than a flour. It has little nutritional value compared to other substitutes and can cause the same insulin spikes that sugar and traditional wheat flours do.
If you have been baking gluten free for a while, you may already have a flour blend that you like. So feel free to use that one!
If you’re a pumpkin purist, you can make your own homemade pumpkin puree by picking a delicious, fresh pumpkin or hubbard squash from your garden, then cut it, bake it, and puree it to use in your bread.
But if you’re like me and want an easier option you can use (or have pumpkin bread out of season), canned pumpkin is going to be your best bet. Remember to get canned pumpkin puree, NOT canned pumpkin pie filling. The pie filling already has its own ratio of spices that may not work well in this very special bread.
As far as this recipe for gluten free pumpkin bread goes, keep in mind that gluten free doesn’t necessarily mean it’s right for every specialized diet. This is not vegan or paleo pumpkin bread, but it is moist and wonderful comfort food! Feel free to add some chocolate chips or cream cheese frosting if you’re serving it as dessert.
Or you can add some shredded veggies like carrots and zucchini, skip the cream cheese, and turn it into a breakfast muffin with wonderful pumpkin flavor.
Or if you’re like me, you can simply heat up a slice and slather some butter on top (or nut butter for a more complex flavor).
…And More Delicious Pumpkin Recipes!
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
- 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
- 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.