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Nutrition Facts
Serving Size 1 (85g) Recipe makes 10 servings The following items or measurements are not included below: gluten-free flour
Calories 186
Calories from Fat 92		(49%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 322mg		13%
Potassium 163mg		4%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 0.3g	1%
	Sugars 20.7g
Protein 1.8g		3%
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Gluten Free Pumpkin Bread

Recipe #393411 | 1¼ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Taitertot
Oct 6, 2009

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!

SERVES 10 , 1 Loaf (change servings and units)

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour, blend (recipe below)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Directions

1
Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2
Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3
In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4
Pour into prepared bread pan and bake one hour to one hour and ten minutes.
5
Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

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Featured Reviews for This Recipe

From: Chef #1414811

On Oct 18, 2009

Very tasty! I'm new cooking gluten-free as we found out recently that my husband has celiac. We live at a high elevation, so I adjusted this recipe by adding about 1/4 c. more flour and increasing the temp about 15 degrees. Next time I think I'll add a little bit of applesauce for some more moisture, but the hubby was perfectly happy with this as it is, so THANK YOU for sharing!

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From: Chef #1082457

On Oct 7, 2009

I tried this tonight, and I am so happy! I LOVE pumpkin bread! I just went gluten-free 10 months ago, and I had no idea how I would face the Fall without pumpkin bread, but you have solved my problem! I followed the recipe as posted with the addition of a little cinnamon and sugar sprinkled on top before baking. I think I may even try it with some pecans mixed in next time, although, it was really just great without! By the way, the kiddos liked it too! Thank you so much for a wonderful recipe!!

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