Gluten Free Pumpkin Bread Recipes

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GLUTEN FREE PUMPKIN BREAD



Gluten Free Pumpkin Bread image

Make and share this Gluten Free Pumpkin Bread recipe from Food.com.

Provided by Taitertot

Categories     Quick Breads

Time 1h15m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour, blend (recipe below)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Pre-heat oven to 325 degrees, and lightly grease a bread pan.
  • Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
  • In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
  • Pour into prepared bread pan and bake one hour to one hour and ten minutes.
  • Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.2, Carbohydrate 23.1, Fiber 0.2, Sugar 20.7, Protein 1.8

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Provided by antally

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g

PUMPKIN BREAD (GLUTEN-FREE)



Pumpkin Bread (Gluten-Free) image

A tasty and moist gluten-free pumpkin bread!

Provided by mattdegasperi

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
⅔ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
2 eggs, beaten
⅓ cup butter, softened
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.6 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 158.1 mg, Sugar 6.3 g

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use the old pureed pumpkin in a can. It works wonderfully here too.

Provided by Shauna Ahern

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

210 grams gluten-free all-purpose flour mix
1 1/2 teaspoons psyllium husk
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup pumpkin puree
2 eggs
1/2 cup brown sugar
1/2 cup sugar
100 grams oil
1 teaspoon vanilla extract

Steps:

  • Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
  • Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
  • Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
  • Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
  • Pour the batter into the prepared pan.
  • Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
  • Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten--no kidding!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free yellow cake mix
1 can (15 oz) pure pumpkin
1/2 cup canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips (dairy- and nut-free)

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
  • In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
  • Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 14 g, TransFat 0 g

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Top Asked Questions

What is the best recipe for pumpkin bread?
Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
Is there a gluten free pumpkin bread?
This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn! Join the conversation! AMT. PER SERVING % DAILY VALUE Pre-heat oven to 325 degrees, and lightly grease a bread pan. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
How to make a gluten-free bread?
Prepare loaf pan by lightly greasing or lining with parchment paper. To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine. Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk. Add water and whisk again. Add oats, almond meal, and gluten-free flour blend and stir.
How to make a gluten-free pumpkin pie?
Whisk together the gluten-free flour, sugar, baking powder, baking soda, xanthan gum, salt, and pumpkin pie spice. Add the egg mixture about half at a time, whisking until combined after each addition. Stir in any desired add-ins. Scoop the batter into the prepared pan, and let it rest for 10 minutes. Sprinkle with sparkling sugar.

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