Gluten Free Pumpkin Bread (Better than Starbucks!)

A guilt-free spin on a fall favorite baked treat — this Gluten Free Pumpkin Bread is EVERYTHING!

Gluten Free Pumpkin Bread Recipe

Who doesn’t love that glorious Starbucks Pumpkin Loaf? It’s one of those special treats that I look forward to every Fall.

However, it really is one of those special occasion treats, just like any other dessert made with wheat. No matter how much I love it, there’s no getting around the bloat that comes with it.

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That’s why I was ecstatic when my husband created a gluten free version. And you know what? It’s freakin’ awesome!! So awesome I’ve dubbed it “Better than Starbucks Pumpkin Loaf.”

Out-of-this-world delicious, impossibly moist and decadent, AND you can eat it anytime without feeling crappy afterwards! Yep, I’d say it’s definitely earned it’s name!

What you need to make this “Better than Starbucks” Pumpkin Loaf

I’ve included affiliate links for your convenience in finding items used to make this recipe; disclosure policy available here.

For the cake:

1 cup pumpkin puree
1 cup dark brown sugar
1 cup vegetable oil
1/2 cup sour cream (or mayonnaise)
5 eggs
1 cup brown rice flour
1 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract

For the white chocolate glaze:

1/2 cup coconut oil
1/2 cup white chocolate melting wafers

CLICK HERE for the simple white chocolate glaze recipe.

How to make gluten free pumpkin bread

STEP ONE: Preheat oven to 350°F. Add sugar, oil, sour cream (or mayo), and eggs to mixer and beat until well combined.

STEP TWO: Add rice flour and tapioca starch and continue mixing until those ingredients are fully incorporated.

STEP THREE: Add pumpkin puree and continue mixing until incorporated into the batter.

STEP FOUR: Add baking powder, baking soda, and baking powder and mix until all ingredients are well combined.

STEP FIVE: Pour into a greased 9×5 loaf pan and bake at 350°F for 28-30 minutes.

Remove from oven and allow to cool before applying white chocolate glaze. We used this amazing 2-ingredient “magic” coconut oil frosting recipe.

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Better than Starbucks Pumpkin Loaf (Gluten Free)

Ingredients

1 cup pumpkin puree
1 cup dark brown sugar
1 cup vegetable oil
1/2 cup sour cream (or mayonnaise)
5 eggs
1 cup rice flour
1 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Add sugar, oil, sour cream (or mayo), and eggs to mixer and beat until well combined.
Add rice flour and tapioca starch and continue mixing until those ingredients are fully incorporated.
Add pumpkin puree and continue mixing until incorporated into the batter.
Add baking powder, baking soda, and baking powder and mix until all ingredients are well combined.
Pour into a greased loaf pan and bake at 350°F for 28-30 minutes.

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More of our favorite Fall recipes:

Healthy Homemade Pumpkin Spice Latte Recipe

Pumpkin Swirl Cheesecake with Chocolate Gingersnap Crust

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Last updated on October 14th, 2017 at 04:09 pm

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