Gluten Free Pumpkin Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
A delicious, light and fluffy gluten free pumpkin bread also made to be dairy free too!
  • 1 cup packed light brown sugar
  • 4 tablespoons pure maple syrup
  • ¼ cup light olive oil ( I use avocado oil)
  • 1 tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water (or two large eggs, beaten)
  • 1 tablespoon vanilla extract
  • 1½ cups Pumpkin Pie Mix (The MIX part is important!)
  • 1½ cups of Bob's Red Mill All-Purpose Gluten-Free Baking Flour (or another GF baking mix of your choice)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon xanthan gum
  • 2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  1. Preheat oven to 350 degrees
  2. Mix all wet ingredients together and mix thoroughly
  3. In a separate bowl combine all the dry ingredients together
  4. Slowly combine the two mixtures and mix until all ingredients are blended together
  5. Place the batter in a bunt cake or bread pan
  6. Bake for 45-50 minutes or until you can pull a toothpick out without any bread sticking to it
  7. Let it cool and then sprinkle a little powder sugar on top for a decorative touch!
Recipe by Taryn Whiteaker at