It’s been a while since I’ve posted a new recipe so I cooked up something extra special for ya today! Since it’s officially October I thought it would be appropriate to share one of my favorite fall recipes with you…yes, delicious gluten free pumpkin bread! Mmmmm so good! It’s one of my family’s very favorite recipes during this time of year, I can’t make it enough. Good thing it’s so easy to put together :)
Gluten Free Pumpkin Bread
I started with a recipe I found on Gluten Free Goddess a few years ago and made a few tweaks to make it my own. The pumpkin pie filling gives it just the right amount of pumpkin flavor and the spices add a little extra punch.
Gluten Free Pumpkin Bread Recipe
Start with these delicious fall ingredients (See full list below). The only thing not picture are the eggs, my kids and I are all allergic to eggs so I don’t use them in any of my baking dishes, I use egg-replacer that works great! Mix all of the wet ingredients together, including the pumpkin, sugar, maple syrup, and oil. Slowly add in the flour and stir until mixed. Pour into a bundt cake pan, or a loaf pan.
Bake at 350 degrees for 45-50 minutes!
Print the Recipe!
- 1 cup packed light brown sugar
- 4 tablespoons pure maple syrup
- 1/4 cup light olive oil ( I use avocado oil)
- 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
- 1 tablespoon vanilla extract
- 1 1/2 cups Pumpkin Pie Mix (The MIX part is important!)
- 1 1/2 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
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum
- 2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- Preheat oven to 350 degrees
- Mix all wet ingredients together and mix thoroughly
- In a separate bowl combine all the dry ingredients together
- Slowly combine the two mixtures and mix until all ingredients are blended together
- Place the batter in a bunt cake or bread pan
- Bake for 45-50 minutes or until you can pull a toothpick out without any bread sticking to it
- Let it cool and then sprinkle a little powder sugar on top for a decorative touch!
Pin the Recipe!
More Fall Recipes To Try
Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…
Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Hearty Sausage Kale Soup at In My Own Style
Zuppa Toscana Soup at Somewhat Simple
Butternut Squash and Quinoa Chili at Town and Country Living
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy
Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Absolutely the Best Homemade Peach Coffee Cake at Home Made Lovely
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami
Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent
Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Whitney’s Pumpkin Muffins at Amber Tysl
Cream Cheese Caramel Apple Dip at The Turquoise Home
Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting at Nina Hendrick Design Co.
Thanks so much for posting this. I love pumpkin bread, or anything pumpkin, I should say. And I am always looking for gluten-free recipes. I will definately try this one, it looks scrumptious. Thanks again, Kathi
Thanks for stopping by! Hope you love the recipe as much as I do :)
i will have to try this out! it looks soo good! thank you for posting!
finally got around to making these and the family loves em! thank you!
I’m so glad! Thanks for taking the time to let me know how they turned out. I love hearing feedback :)
Hi Taryn! Thank you for posting this. A few years ago I found out that I too am allergic to gluten, dairy from a cow, and oh ya egg whites… so random right? Anyway, I had no idea about the Ener-G Egg Replacer! That is amazing news! Keep posting your great recipes! I send them to my roommate (who looooves baking) to make them for me :-). Miss you lots!!
Hi Sam! Oh yes, Ener-G Replacer is my BFF. I use it in everything and for the most part I don’t taste a difference. I buy mine in the organic section at my grocery store and sometimes you can find it in the baking section. Your allergies are not random at all, coming from someone who is allergic to eggs (yolk and whites), gluten, soy and whey. Which means most of my recipes will be completely safe for you to eat, woo hoo! I also post other GF recipes from other bloggers on my FB page, so you may want to check that out too :)
Shannon @ Imperfectly-Inspired says
Thanks for sharing this. I’ve been having trouble gaining the courage to bake gluten free (even though I’m supposed to be completely GF)… I had a few rough turnouts and I’m afraid to try again! I think I’m going to make this though.
Shannon @ Imperfectly-Inspired
I know it’s tough at first, but once you get the hang out it I promise baking GF is not that bad. Definitely try this, you won’t be disappointed :) Thanks for stopping by!
Oh yum. This sounds delicious. My daughter is GF and she is always open to trying new things.. I think I could even get her to try this.
Stopping by via Addicted 2 Decorating
Thanks for stopping by! Tell your daughter she won’t want to miss out on this one :)
I Love your recipe! Would you come over to Cast Party Wednesday tomorrow and share your tasty recipe with us?
I hope to see you there!
ooo yum! Would love for you to come and share this at my tasty Tuesday party! http://nap-timecreations.blogspot.com/
Bailey K. says
ooooh yummy. i am gluten-free as well, so this is a perfect recipe for me! i love all things pumpkin, and don’t get to have anything like this very often! :)
i would love for you to come link up this or any other amazing project at my creativity party going on right now!
thanks so much for sharing!
Oh thank you! My gluten free friend has lots of great baking alternatives but misses her pumpkin scones the most. This would be a great fill in, since she loves pumpkin flavored anything, like I do! =D
Gabby McGraw says
I am sharing this over at my blog today. You popped up on Frugal Girls FB page and I knew I had to share this with my gluten free friends. :)
Thanks so much for the note and even more for sharing my gf pumpkin bread!
Thanks for the GF recipe, my cousin’s little girl who is 2 was diagnosed with Celiac when she was like 17 months and is very picky about what she eats. If you have any good websites to help out that would be greatly appreciated!
I’m new to gluten free baking – I would love to make it for my nephew. Where in the supermarket do you find xanthan gum? Is it a powder or an actual gum? Thanks for the info!
Hi Betty! I buy my Xanthum gum in the organic section at Fred Meyer. You can probably find it in any natural foods section or store. It’s in a powder form and is used as a thickening agent. I use the Bob’s Red Mill brand, you can also find it on Amazon. It can be on the pricey side but since you only use 1-2 tsp per recipe it lasts forever. I’m still on my first bag and I’ve been GF for two years :)
Thank you! I’ll look next week.
Do you think the xanthan gum is a necessity? I have all ingredients except for that. This is my first attempt at GF baking without a mix. Your recipe sounds wonderful.
Hi Maria! I haven’t made it without the Xanthum gum so I can’t say exactly how it will turn out , it’s just used as a binding agent to replace the gluten. You can also use guar gum. I think it will still turn out ok.
Thanks, Taryn. I read that cornstarch is a substitute for xanthan gum. I have that on hand — I’ll let you know how it goes!
Thanks so much for posting this! We’ve been gfcf for 18 months now, and I’m always looking for recipes, especially around the holidays, that are good substitutes for the traditional holiday food we’ve always loved. This looks like it will fit the bill!
Karen Rutigliano says
That looks amazing! My friend, Sofi, who knows I’m GF forwarded this to me, I’m glad she did, will need to try it out…love pumpkin…btw, if you have a Trader Joe’s in your neighborhood, I recently found Pumpkin Cream Cheese that is GF and deee-lish, and I’m thinking would go great on this bread (can never have too much pumpkin)….Thanks!
Hi! Yes, we have a Trader Joes near by and pumpkin cream cheese sounds pretty amazing! I’ll have to give it a try :)
[email protected] says
Yay! I’m so glad I found you through Homework’s features today. I love pumpkin bread and had been looking for a gluten free version. I’m your newest follower too :)
This cake was AMAZING!!!!!!! I made it for a campground cookout and nobody could believe that it was gluten free. Just made it again today so that my family could acutally get some!!!!
The cake is absolutely gorgeous !
This sounds yummy! Thanks for linking up with us at Show & Share! Can’t wait to see what you link up this week!
Did you used canned pumpkin or pumpkin pie filling??? Just wanted to be clear.
Great question! I use pumpkin pie mix in a can. It’s made by Libby’s. http://www.amazon.com/gp/aw/d/B0005ZYB9G/ref=redir_mdp_mobile
Thank you!! Going to try this for a girls coffee get together I have in the morning!!!
Annie R says
Wait! You use the pie mix? In the recipe it has pumpkin purée which would be just a can of pumpkin- pie mix is different as it has spices and it’s thinner. That would make a difference and explain why when I make this I feel like I have to add pumpkin pie spices lol! I’ve made this three times now- delicious! Next time I will try the other kind of pumpkin!!
Belen in Boulder says
This is a great recipe. I cut back on the sugar by 1/4 cup, and used sunflower oil instead of the light olive oil, and added one more egg to make it more cake-like. I also like to bake with coconut flour and reduced the g.f. Flours by 1/4 cup and replaced it with coconut flour. I also sift the dry ingredients before blending with we ingredients. It turned out delicious! Of course, I use all organic ingredients.
This was yummy. I made it for Thanksgiving. I didn’t use any xantham gum and I used the gluten Free girl flour mix. Great flavor and texture especially the next day. Thanks tor posting this.
I’m glad you liked it! Thanks so much for letting me know how it turned out. I really appreciate the feedback! Hope you had a great Thanksgiving :)
Just had to say thank you again for this recipe. My brother-in-law is dating a girl who is allergic to gluten, egg, soy, dairy and nuts so I was happy to have something tasty to feed her at a family BBQ. And my husband’s parents LOVE it and ate more of it then anyone else. They keep calling it my pumpkin cake recipe even though I remind them its from you. And now they’ve told me they want this as a regular dish at family gatherings. Thank you tons for suppling a tasty treat everyone can eat!
YUM! I love pumpkin, and was looking for something to make tonight! I posted this on my Facebook page to share with my followers. Thanks, Taryn, for the great recipe. I’m going to be exploring more on you site.
This was awesome! Thanks for posting. We used coconut sugar as a replacement for the light brown sugar and 2 duck eggs instead of eggs or egg replacer. Delicious! Thumbs-up from the whole family. We did it in a bundt pan too, and I agree that it is more like cake. Would taste excellent with some icing….an almost healthy GFDF dessert! Thanks again!
Bharati Naik says
I am gluten-free as well, so this is a perfect recipe for me! Thanks for sharing..
If the flour already has xanthm gum do you still have to add more xanthm gum
Looks delicious and gluten-free too, amazing! Thanks for sharing and joining in the blog hop.
This looks so delicious!!