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Gluten-Free Pumpkin Bread

Rated as 4.5 out of 5 Stars
0

"This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor."
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Ingredients

1 h 25 m servings 146
Original recipe yields 10 servings (1 loaf)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts


Per Serving: 146 calories; 6.7 21.2 1.7 37 374 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is so good, I had to change out the flours to 1 cup of Red Mills stone ground white rice flour and the rest Arrowhead Mills Gluten free all purpose baking mix. You can not tell this is glu...

Most helpful critical review

I had to do it twice. The first one I thought was done after 60mins but flopped. After 70 mins the second was much better!

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This is so good, I had to change out the flours to 1 cup of Red Mills stone ground white rice flour and the rest Arrowhead Mills Gluten free all purpose baking mix. You can not tell this is glu...

We loved this recipe!! You would never know it is gluten free. It is incredibly moist and really tasty.

I had to do it twice. The first one I thought was done after 60mins but flopped. After 70 mins the second was much better!

I love this recipe! Here are the few minor changes I made: used 2/3 C of sugar instead of 3/4 C. added 1 T+ of GF flour (since I am at high altitude), used cinnamon- apple organic applesauce (...

I used coconut sugar, and an additional egg.

This bread rises, usually the gf loaves are very dense and short. This recipe rose very well. I was definitely impressed.

Made this and it was way more dense than pictured. Not sure why. Tastes OK, but not really muffin like.

I made this for my daughter who was recently diagnosed with celiac disease. It was absolutely delicious and hard to believe this is gluten free. We each ate one warm slice with a little butter ...