Gluten-free Pumpkin Bread Recipe
Just in time for the holidays (or anytime!), here is a moist, delicious gluten-free pumpkin bread recipe. It’s not stodgy, grainy, or gritty, and has just as much flavor as non-gluten-free pumpkin bread.
Go ahead and indulge! Why should the wheat-eaters have all the fun? First, we’ll start by choosing a gluten-free flour blend.
Gluten-free Flour Blend
I have used the pre-mixed gluten-free flour blends in other recipes, but sadly, I am allergic to the sorghum flour EVERY brand uses in their combinations. I’m also allergic to coconut and almonds, and I find the pre-mixed flours really grainy. So I started making my own. If you use a pre-mixed GF flour blend for this recipe, I don’t know if the texture will be as smooth as it is with my blend, but it is faster to do so. Your choice!
This GF flour blend came from the gluten-free palete’s recipe, and as usual, I adapted it to my taste and needs. For example, instead of white rice flour, I use brown rice flour as it is moister and less grainy. I have also used a blend of white rice flour and brown rice flour, which works well too.
Bob’s Redmill has the best selection and some organic GF flour options.
Gluten-free Flour Blend: Makes 4 Cups
- 2 C. organic rice flour (your choice, white, brown, or a combo)
- 1 C. Tapioca Flour
- 1 C. Potato Starch
- 2 tsp. Xanthan Gum (optional: stabilizer, keeps it from falling apart)
Gluten-free Flour Blend: 5 Cups
Use the same blend, but add 1 more cup of rice flour or another flour of your choosing (millet, cassava, super fine almond, chic pea, coconut, etc.) just keep in mind, some of them may change the flavor/texture.
When you mix your flour, use a bowl with extra room to blend, and be careful not to knock the air out, just as with wheat flour. Use a figure-eight mixing technique with a wooden spoon or whisk. I also recommend sifting the potato starch before you add it as it can be really lumpy and leave white bits in your finished loaf.
GF Pumpkin Bread Recipe (mostly organic)
Makes 2 9×5 loaves (or divide into cupcakes or 8 small loaf pans)
Preheat oven to 350 degrees Fahrenheit, Bake 55 mins–1 hour
- 3.5 C. GF flour mix
- 2 C. organic brown sugar
- 1 C. white sugar or organic pure cane sugar
- 1 C. vegetable oil (I like safflower)
- 4 large cage-free, organic eggs
- 2/3 C. water
- 1 15 oz. can organic pumpkin
- 2 tsp. salt (I use sea salt with iodine)
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. nutmeg (optional)
- 1-2 tsp. cinnamon
- 1 tsp. ground ginger (optional)
- 1 tsp. organic vanilla extract or paste (optional)
- Lightly mix all dry ingredients in a bowl with a figure-eight stroke, set aside.
- In a mixing bowl (stand mixer, hand mixer, or arm power), whisk sugar and oil until well combined.
- Whisk in eggs, one at a time, then add pumpkin, vanilla, and blend.
- Add 1/2 of the dry ingredients to pumpkin mixture, stir lightly to combine. Don’t over-mix*.
- Continue to add dry ingredients alternating with water untilblended and smooth.
- The mixture will run off of a spoon as in the picture.
- Bake at 350, checking around 55 minutes to see if loaves are done in middle. If they get too brown on top, turn the heat down to 325 for the last 10 minutes or so.
*If you over-mix, you will have more of a pound cake rather than a light texture. This is a challenge with GF flour as it can be lumpy. I smoosh the lumps out with a spoon against the side of the bowl. Sifting the potato starch first usually takes care of the issue.
Enjoy! And let me know if you have any questions.