BEST Gluten Free Pumpkin Bread Recipe

sliced pumpkin bread with white chocolate glaze

BEST Gluten Free Pumpkin Bread Recipe

This Gluten-Free Pumpkin Bread recipe starts with fresh pumpkin puree, so it bakes up moist. Easy to make and tastes even better than the original Starbucks pumpkin loaf!

Course Dessert, Snack

Cuisine American

Keyword bread, gluten free, pumpkin

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 246kcal

Author Stacey aka the Soccer Mom

Cost $8

Equipment

Mixer
Loaf Pan

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 vanilla and continue mixing until incorporated into the batter.
Add baking powder and baking soda and mix until all ingredients are well combined.
Pour into a greased loaf pan and bake at 350°F for 28-30 minutes.

Video

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared. Does not include icing.

Nutrition