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Gluten Free Pumpkin Bread
Alysen
Gluten Free Pumpkin Bread is a quick and easy gluten-free bread that your entire family will love! Miss Starbucks pumpkin bread? You won't after trying this!
4.86
from
7
votes
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
resting time
10
minutes
mins
Total Time
55
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
slices
Calories
266
kcal
Ingredients
1x
2x
3x
1
15 ounce can pumpkin puree (not pie filling)
4
eggs
1
cup
sunflower oil
or your favorite oil
⅔
cup
water
½
cup
cane sugar
½
cup
brown sugar
3 ½
cups
gluten free flour
2
teaspoons
baking soda
1 ½
teaspoons
salt
2
teaspoons
pumpkin pie spice
Instructions
Preheat oven to 350 degrees.
Mix all wet ingredients and set aside.
Mix all dry ingredients.
Combine wet and dry ingredients, blend well.
Pour into prepared bread pans, I used two pans. (I wanted tall bread, you could use 2 or 3 pans depending on how tall you want your bread)
Bake for 40 minutes in a Metal or until a knife comes out clean.
ENJOY!
Notes
Use pumpkin puree.
Not pumpkin pie filling which has added sugars and ingredients.
Fill correctly
. Fill up your bread pan between ½ and ¾ full of batter after you have lightly oiled the pan.
Measure correctly.
Measure your flour correctly so you don't end up with too much. Spoon the flour into the cup and level off.
Pay attention the pans.
If you use a glass or ceramic pan then it will cook much faster than metal pan.
I used a metal pan for this recipe. I filled it ½ to ¾ full and it baked in 40 minutes.
Nutrition
Calories:
266
kcal
Carbohydrates:
52
g
Protein:
7
g
Fat:
5
g
Saturated Fat:
1
g
Cholesterol:
65
mg
Sodium:
597
mg
Potassium:
39
mg
Fiber:
4
g
Sugar:
22
g
Vitamin A:
111
IU
Vitamin C:
1
mg
Calcium:
50
mg
Iron:
2
mg
Tried this recipe?
Let us know
how it was!