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Pumpkin Bread (Gluten-Free)

Rated as 4.23 out of 5 Stars
1

"A tasty and moist gluten-free pumpkin bread!"
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Ingredients

1 h 10 m servings 104
Original recipe yields 24 servings (1 loaf)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Footnotes

  • 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


Per Serving: 104 calories; 4.9 14.6 2 22 158 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Moist, yummy, but could use more spice!

Most helpful critical review

Didn't rise , very dry. Would not make again

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Moist, yummy, but could use more spice!

Delicious. Nutritious. Added more spice.

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.

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 fla...

Very yummy! Will make this again for sure!

Very good! I will make it again.

I will definitely make this again, probably within the next few days because we loved it! However, check if it's done at least at 45 minutes. I checked it with a toothpick at 50 minutes and it ...

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 ...

Didn't rise , very dry. Would not make again