Recipe: Gluten-Free Pumpkin Bread

With both Halloween and Thanksgiving coming up, chances are you’ll be looking to make some homemade pumpkin bread soon.

Here is a recipe I discovered to make gluten-free pumpkin bread. Enjoy!

Gluten-Free Pumpkin Bread Recipe

Pumpkin Bread Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch flour
• 1 and 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon xantham gum
• 1/2 cup vegetable oil
• 1/2 cup chopped pecans
• 1/2 cup raisins
• 2 large eggs
• 1 cup unsweetened pumpkin puree
• 1/3 cup water

Pumpkin Bread Directions:

1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, potato starch flour, 11/2 cups sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg, and xantham gum.
2. In a separate bowl, cream together the remaining 11/2 cups of sugar and vegetable oil. Add eggs, unsweetened pumpkin puree, and water. Add flour mixture to batter and mix until well-blended. Stir in the pecans and raisins. Put the mixture in a Silicon loaf pan or regular pan lined with parchment paper.
3. Bake for about 1 hour and 15 minutes or until the toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!