Gluten Free Pumpkin Bread Recipes

PUMPKIN BREAD (GLUTEN-FREE)

Steps:

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

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
• In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
• Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
• Add the eggs and the vegetable oil to the batter and mix until smooth.
• Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
• Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
• Store leftovers in an airtight container.
• The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Pre-heat oven to 325 degrees, and lightly grease a bread pan.
• Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
• In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
• Pour into prepared bread pan and bake one hour to one hour and ten minutes.
• Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

GLUTEN-FREE PUMPKIN BREAD

Steps:

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

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
• Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

GLUTEN FREE PUMPKIN BREAD

Steps:

• In a very large mixing bowl, beat eggs.
• Beat in sugar, pumpkin, applesauce and oil.
• Whisk together all the dry ingredients and beat in 1/2 at a time.
• Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
• Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
• Sprinkle brown sugar and cinnamon on top of each loaf.
• Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.

GLUTEN-FREE PUMPKIN BREAD WITH BUTTERMILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
• Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
• Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
• Transfer batter to the prepared loaf pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
• Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.