A tasty and moist gluten-free pumpkin bread!

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
24
Yield:
1 loaf
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Cook's Note:

Use pecans in place of walnuts if you prefer.

An 8x4-inch loaf pan can also work for this bread.

Nutrition Facts

104 calories; protein 2g 4% DV; carbohydrates 14.6g 5% DV; fat 4.9g 8% DV; cholesterol 22.3mg 7% DV; sodium 158.1mg 6% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/05/2016
Made muffins that turned out moist and added more spice as suggested. Baked for approximately 15 mins. Used pecans and FODMAP approved chocolate chips for added flavor. I do not care for the flavor of the flour taste like uncooked powdery flour so I'm going to experiment with other flours that don't taste powdery to me like coconut and almond flour. If you like the all purpose gluten-free flour then give this a try! Read More
(3)

Most helpful critical review

Rating: 1 stars
03/21/2016
Didn't rise very dry. Would not make again Read More
(1)
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/02/2015
Delicious. Nutritious. Added more spice. Read More
(4)
Rating: 4 stars
12/05/2016
Made muffins that turned out moist and added more spice as suggested. Baked for approximately 15 mins. Used pecans and FODMAP approved chocolate chips for added flavor. I do not care for the flavor of the flour taste like uncooked powdery flour so I'm going to experiment with other flours that don't taste powdery to me like coconut and almond flour. If you like the all purpose gluten-free flour then give this a try! Read More
(3)
Rating: 4 stars
10/04/2016
Moist yummy but could use more spice! Read More
(3)
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Rating: 4 stars
11/30/2015
Nice simple gluten free pumpkin bread. I did reduce the xanthan gum to 1 tsp. My family enjoyed it but I would prefer more spices for myself. Read More
(3)
Rating: 5 stars
05/28/2017
Very yummy! Will make this again for sure! Read More
(2)
Rating: 5 stars
11/05/2015
First time making and eating pumpkin bread and really enjoyed this. It is moist and has a good mild pumpkin flavor. The recipe did not say the size of the can of pumpkin so I used a 15 oz can. I also used half the amount of cinnamon and pumpkin pie spice. I served it with honey butter. This is going in the keeper file since I could not believe it was GF. Read More
(1)
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Rating: 5 stars
11/07/2016
I was worried that the bread would be too dry because of the lack of butter but it was excellent. I used part White Rice Flour and about 1/2cup Potato Starch. I also added a little icing on top for decoration. Read More
(1)
Rating: 5 stars
05/07/2017
Very good! I will make it again. Read More
(1)
Rating: 1 stars
03/21/2016
Didn't rise very dry. Would not make again Read More
(1)