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October 21, 2013

Amazing And Easy Gluten Free Pumpkin Bread Recipe


Since we are in the middle of Fall, I thought it would be great to share a new and amazing gluten-free pumpkin bread recipe. This pumpkin bread isn't like most gluten-free breads you would try. It is extremely fluffy and soft, has a great texture, and has amazing flavor as well. I adjusted this recipe slightly to make it my own but I originally got it brought to me by Lisa Sammons on Facebook. It is extremely easy and one of the best bread recipes I have ever tried! You honestly wouldn't even know it's gluten-free if someone didn't tell you. Give it a shot and I know you won't be disappointed.

Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup apple sauce 
  • 2/3 cup water
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups sugar
  • 3 1/2 cups gluten-free flour (I used Arrowhead Mills Organic Brown Rice Flour)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Directions:
  1. Preheat oven to 350 degrees F. Grease a large loaf pan and fill about 3/4th of the way since it will rise. If you have left over batter, use muffin tins and put in for half the time of the loaf.
  2. Combine pumpkin, eggs, apple sauce, water, vanilla and sugar until well blended.
  3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Thanks to Lisa Sammons for giving me this awesome Gluten-Free Pumpkin Bread Recipe to share with you! I enjoyed it a lot so I hope you enjoy it too!

20 comments:

Katie Hartsfield said...

This looks so good! I plan to try it this weekend!

Taylor Miller said...

Hope you like it as much as I did! Feel free to rate it out of 5 stars after you try it to let people know what you think!

K. Glick said...

I made this today for because I have celiac and my daughter is gluten sensitive. I used 2/3 King Arthur GF flour and 1/3 Bob's Red Mill GF oat flour. It was well liked by all including my non-GF family members. Thank you and best wishes in your efforts to live a happy and healthy life.

Taylor Miller said...

Glad you liked it and that your family liked it as well!

Steph Gordon said...

I just made this. It's DELICIOUS! I tried another highly rated pumpkin bread recipe last week and it was not that great. This is phenomenal. Tastes just like it's gluten-full counterpart. Plus, it's a huge recipe. I made a large loaf, two small loaves and a dozen mini muffins. My hubby likes the mini muffins the best...a happy unexpected perk.

Thanks, Taylor!

Taylor Miller said...

You're welcome! So glad you liked it and that you had extra too! Definitely a perk to the recipe.

Lily V said...

Just made this recipe and loved it! Thanks so much for sharing! Will definitely put it on the Thanksgiving menu this year!

Taylor Miller said...

You're welcome! Glad you enjoyed it!

Jennifer at Purposeful Nutrition said...

I made it and loved it and am back to make it again. I added some cranberries and chocolate chips to it as well which made it even better.

Taylor Miller said...

I'll have to try it with those add ins cause that sounds great! Glad you liked it!

Debbie L. said...

Taylor, I made this for my family yesterday, and let me say this recipe is fantastic! It made a lot, as noted by another reviewer, which is great. I love, love, love pumpkin so having extra treats around is never a problem. Thank you for sharing your recipe.

Anonymous said...

It sounds wonderful and I plan on making it soon. Thank you for everything you do. You are a blessing in my life.

Anonymous said...

Thank you for a good recipe. I have made it several times and it is my favorite gluten free pumpkin bread recipe. I make the muffins and what is left over batter I put into a bread pan. Easy, also.

Anonymous said...

Can I substitute that huge amount of sugar with Splenda baking crystals or at least cut down on the sugar. My husband is also
diabetic?

Taylor Miller said...

You can definitely substitute in splenda or any other sugar that is suitable to your liking.

Aurania said...

Hi Is ok to use all brown rice flour or a gf all purpose flour in Australia we dont have the brand you used. Alao we don't have cans of pumpkin is it best to steam or roast the pumpkin?
Thank you Anne

Kimberly Conway said...

Surely no one used 2 TABLESPOONS of pumpkin pie spice did they?

Rachel Rutledge said...

Ohmygosh...this recipe is great! I thought I had pumpkin puree but it was sweet potato..just as good. ..one batch made 3 smaller loaf pans perfectly

Rachel Rutledge said...

Ohmygosh...this recipe is great! I thought I had pumpkin puree but it was sweet potato..just as good. ..one batch made 3 smaller loaf pans perfectly

Erin said...

I made a 1/2 batch (used my kitchen scale to measure out 7.5 oz of pumpkin) and made just over 1 dozen muffins. They were plenty done at 25 minutes, I'd say 20-25 is perfect. Also, I used paper muffin cups and the muffins stuck to the cups A LOT, so if you want to use paper muffin cups, you can just make sure to spray with cooking spray or you'll lose 1/2 the muffin to the paper. The texture was great and they rose up nicely. Even the non GF family members liked them.

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