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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

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  • 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.

  • 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

146.1 calories; 1.7 g protein; 21.2 g carbohydrates; 37.2 mg cholesterol; 374.1 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2015
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 gluten free. Read More
(8)

Most helpful critical review

Rating: 3 stars
11/27/2017
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! Read More
(1)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/01/2015
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 gluten free. Read More
(8)
Rating: 5 stars
11/07/2015
We loved this recipe!! You would never know it is gluten free. It is incredibly moist and really tasty. Read More
(5)
Rating: 5 stars
11/10/2016
This bread rises, usually the gf loaves are very dense and short. This recipe rose very well. I was definitely impressed. Read More
(4)
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Rating: 5 stars
10/18/2017
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 (since that's what I had). Turned out fabulous, I will be making this again... and again... Read More
(3)
Rating: 5 stars
12/04/2018
A hit with the whole family. Great recipe! Read More
(2)
Rating: 4 stars
06/14/2019
The texture really is amazing. It’s fluffy and doesn’t taste like it’s gluten free. The one thing I didn’t like was the raisins. And normally I’m a big fan of raisins. Next time I’ll probably add pecans instead of raisins. The only thing i changed was the quantity of sugar. I only used 1/2 cup instead of 3/4 cups. It’s still plenty sweet. Even at high altitude it was ready after 60 minutes of baking. Read More
(2)
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Rating: 5 stars
05/27/2016
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 and the dog jumped up on the counter and ate the rest of the loaf. I did add crushed pecans instead of raisins. Hope you enjoyed it too Jambi. Read More
(2)
Rating: 5 stars
12/17/2019
I used more pumpkin spice, but this turned out very good. Time to make a BEEG loaf of it with some spare cans of punkin. Read More
(1)
Rating: 3 stars
11/27/2017
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! Read More
(1)