Gluten-Free Pumpkin Bread

  • Yield 36 servings

A super-healthy (and gluten-free) pumpkin bread for snacks or breakfast.

Teresa Blackburn

Easy to make, and the best pumpkin bread I've ever had even before going gluten-free!!


2 1/2 cups brown rice flour
1/2 cup cornstarch
5 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon xanthan gum
4 eggs
1 cup vegetable oil
1 cup brown sugar
2 cups granulated sugar
1/2 cup lemon juice
1 (15-ounce) can pumpkin


  1. Preheat oven to 300F. Grease 2 (9 x 5-inch) loaf pans.
  2. Combine rice flour and next 4 ingredients (rice flour through xanthan gum) in the bowl of a stand mixer. Mix on low speed until blended. Add remaining ingredients one at a time while mixer is on low. After all ingredients are added, beat on high speed 2 to 3 minutes.
  3. Divide batter between pans and bake 1 hour and 20 minutes, until the bread tests done. Makes 2 loaves.




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