Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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The scent of warm spices and brown sugar in this sweet, but not too sweet, quick bread is the perfect way to kick off baking season.

  • 1 1/2 Cups Gluten-Free All-Purpose Flour (Red Mill Is A Good One)
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Pumpkin Purée
  • 2 Large Eggs
  • 1/2 Cup Canola Oil
  • 1/2 Cup Dark Brown Sugar
  • 1/4 Cup Sugar
  1. Grease 8x5 inch loaf pan. Set aside.
  2. Preheat oven to 350 degrees.
  3. In medium-size bowl combine flour, baking soda, baking powder, pumpkin pie spice, and kosher salt.
  4. In large-size bowl beat pumpkin purée, eggs, canola oil, sugar, and brown sugar until very smooth.
  5. Gradually add flour mixture into wet mixture and stir until combined. Transfer to prepared loaf pan. Smooth top with spatula.
  6. Place in oven 40 to 45 minutes. Toothpick, inserted in center, should come out clean.
  7. Remove from oven. Cool in pan on wire rack 10 minutes.
  8. Loosen edges with spatula. Remove from pan and cool completely on rack.
  9. Makes 1 loaf.
  10. Serves 6
  11. Prep Time: 20 Minutes Cook Time: 45 Minutes Total Time: 65 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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