Gluten Free Pumpkin Bread

So I got this recipe from a dear friend 12 years ago. The recipe is not really for GF pumpkin bread. It is just regular pumpkin bread. BUT Sugarboy’s kinder teacher was GF and I always made the bread for teachers and didn’t want to neglect his awesome teacher. Thus I found flour that would work to make GF and it really is delicious.

So for all my GF friends – here is a fun recipe for the holidays.

Makes Two loaves of sweet delicious pumpkin bread.


4 cups Bobs Red Mill GF all-purpose flour (or regular flour for those not going GF)

3 cups sugar

2 tsp. Baking soda

1 1/2 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon (will not cure diabetes)

1 tsp. nutmeg

1/2 tsp. Allspice

1/2 tsp. cloves

1/4 tsp. ginger

4 eggs slightly beaten

1 cup vegetable oil

1 can(15 oz) Libby’s pure pumpkin

2/3 cup water

1 cup chopped pecans

How To:

Preheat oven to 350 degrees

prepare two loaf pans with cooking spray and flour (be sure to use the Red Mill GF to coat loaf pans for GF bread)

Blend eggs, oil, pumpkin and water in large mixing bowl on medium speed

In another large bowl mix all dry ingredients

Slowly add dry mixture to wet ingredients and blend on medium.

Fold in pecans. (I’ve also used walnuts)

Pour evenly into 2 loaf pans

Bake for 1 hour or until tooth pic comes out clean.

Remove from oven and allow to cool for 10 minutes.




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