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November 10, 2011

Fall Favorite- Gluten Free Pumpkin Bread

One of the things I miss the most is fresh, moist, and fluffy bread! When the holidays roll around the 2nd thing I miss is PUMPKIN bread! This year I decided to take my Grandma Dorothy’s classic pumpkin bread recipe and turn it gluten free! SUCCESS! The bread was fluffy, not as hard as a rock, which you find with most store bought gluten free breads, and the texture was similar to a fresh pastry right out of the oven.  I spiced it up a bit and put a dab of honey butter one it! What a treat!

2 words: PUMPKIN BREAD- need I say more?

2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 ½ cup canned pumpkin
½ cup sugar
½ cup milk
2 eggs
¼ cup soft butter

Mix together flour, baking powder, baking soda, salt, and spices. Combine pumpkin, sugar, milk, and eggs in separate mixing bowl. Add dry ingredients and butter, mix till well blended. Spread into greased 9x5x3 loaf pan. Bake at 350 degrees for 55 minutes or until inserted toothpick comes out clean. Serves 8 to 10



  1. I plan on making this tonight. Thank you for using ingredients that aren't hard to find or strange!!

    1. Thanks for stopping by! You're very welcome, that's my goal- simple & easy but gluten free! Enjoy!

  2. What size can of pumpkin?

  3. I made this!! Oh so yummy! I used a little under 2 tablespoons of pumpkin spice instead of the individual spices and instead of making bread I made a pumpkin cake of sorts (no bread pan in the house). Just delicious!

  4. I made this tonight and tried it while it was still warm and drizzled it with prure maple syrup. Delicious!! I baked it less than 50 minutes and will take it out even sooner next time to make it even more moist.

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  6. I made this today for Thanksgiving with a gluten-free flour blend to accommodate my husband’s allergy, and it was a huge success! No one knew it was gluten-free until I told them, and I couldn’t even believe how well it turned out myself. Thank you for the wonderful recipe – it’s a keeper!