I am so excited to share with you my Gluten Free Pumpkin Bread Recipe, which is one of my favorite fall foods! After finding out I had a gluten intolerance issue, the first thing I thought about was my favorite Pumpkin Bread Recipe.
I am so happy that it turned out AMAZING! The only difference is that it is a little denser than my traditional recipe, however the flavor and texture is just the same! This recipe makes 2 loaves.
Gluten Free Pumpkin Bread Recipe
Gluten Free Pumpkin Bread Recipe
Ingredients
- 2 cups of sugar you can use less than this if you want
- 1 cup applesauce you can also use any type of oil you have on hand
- 3 eggs
- 2/3 cup water
- 1 - 15 oz. can pumpkin puree around 2 cups if using fresh pumpkin
- 3 cups Gluten Free flour I use Bob Red Mills Cup for Cup Flour
- 2 tsp. cinnamon
- 1 1/2 tsp. salt
- 1 tsp. nutmeg
- 2 tsp. baking soda
- 1 Tbsp. baking powder
Instructions
- Preheat oven to 350 degrees
- Combine sugar, oil and eggs. Then add pumpkin and water, stir until combined.
- In a separate mixing bowl add all the dry ingredients together.
- Add dry ingredients to pumpkin mixture slowly, combine until smooth
- Pour into (2) greased loaf pans.
- Bake at 350 for 75 minutes or until bread tests done.
- I like to add a cup of chocolate chips but that is optional!
If you love Pumpkin, check out my homemade pumpkin pie spice recipe. It is SO much cheaper than buying a store bought spice bottle!
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