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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 10
Calories 246kcal
Author Stacey aka the Soccer Mom
Cost $8
Equipment
Mixer
Loaf Pan
Ingredients
1cuppumpkin puree
1cupdark brown sugar
1cupvegetable oil
1/2cupsour creamor mayonnaise
5eggs
1cuprice flour
1cuptapioca starch
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonvanilla 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.