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A mat and tray placed on a wooden rack with three slices of Gluten Free Pumpkin Bread and cream cheese spreaded on top.
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Gluten-Free Pumpkin Bread Recipe

This gluten-free pumpkin bread is one of my favorite treats to make and eat in autumn. It’s moist, flavorful, and the texture is just right!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 16 slices
Calories 402kcal
Author Jill Nystul

Ingredients

  • 2 1/2 cups brown rice flour
  • 1/2 cup cornstarch
  • 2 cups white sugar
  • 1 cup brown sugar
  • 5 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp xanthan gum
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup lemon juice
  • 15 oz pumpkin puree

Instructions

  • Grease two loaf pans with butter or cooking spray.
  • Add the brown rice flour, cornstarch, white sugar, brown sugar, cinnamon, baking soda, and xanthan gum to the bowl of a stand mixer and stir to combine.
    Gluten-Free Pumpkin Bread
  • With your mixer running on low speed, gradually add the eggs, vegetable oil, lemon juice, and pumpkin puree one at a time.
    Gluten-Free Pumpkin Bread
  • Increase to medium-high speed and mix for 2-3 minutes.
  • Divide the batter between the greased loaf pans.
    Gluten-Free Pumpkin Bread
  • Bake at 300°F for about 80 minutes, or until a toothpick comes out clean.
    A slice of gluten free pumpkin bread on a plate.

Video

Nutrition

Calories: 402kcal | Carbohydrates: 64g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 166mg | Potassium: 171mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4198IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg