Oh my word.
This bread was a labor of love for me.
I really can’t think of a time when I worked on a recipe more than this one…but my girl loves pumpkin bread and now, my girl cannot have gluten, so I was bound and determined to bake a bread both delicious and healthy for her to eat. That being said, I’m only about a year into this g-free living and baking so far has been the hardest part for me. Those darn gluten-free flours are so complicated! I’ve tried a variety of brands, and I’ve also tried blends, but it seems so far, I haven’t found a “one kind fits all” flour. I made this bread several times, but every time I used Namaste Perfect Flour Blend, I had the best results. If you try this and love it with a different type of g-free flour, I’d love to hear about it.
Okay, make you a cup of coffee and enjoy a slice as you watch a Hallmark movie. There really isn’t a food more synonymous with fall than Pumpkin Bread. xo
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Gluten-Free Pumpkin Bread
- Yield: 1 loaf 1x
Description
Delicious pumpkin bread, no gluten.
Ingredients
- 2 eggs, lightly beaten
- 1 (15 oz) can of pumpkin (we use Libby’s)
- 2 very ripe bananas, lightly mashed
- ½ cup vegetable oil
- 1 cup sugar
- 2½ cups gluten-free flour (we use Namaste Perfect Flour Blend)
- 2 teaspoons baking powder
- 2 tablespoons pumpkin pie spice
- a pinch of salt
Instructions
- Preheat your oven to 350 degrees.
- Grease (I used Pam) a standard loaf pan. Set aside.
- In one mixing bowl, beat together with an electric mixer your eggs, pumpkin, bananas, oil and sugar. Do not over beat. Set aside.
- In a second mixing bowl, whisk together with a fork your flour, baking powder, pumpkin pie spice and salt.
- Slowly beat your dry ingredients into your wet until just combined (do not over beat).
- Pour your batter into the prepared loaf pan and bake about 40 minutes (or until lightly browned and a toothpick inserted in the center comes out pretty clean).
- Remove from oven and allow to cool at least 10 minutes before removing, slicing and enjoying.
Notes
Gluten-free flours can be tricky because they’re not always “one kind works for every recipe”. I tried this recipe with a variety and always had the best luck using Namaste.
Beth Swindig says
I’m so excited for this recipe!! Just got some pumpkin this week and was talking about making bread with it.
Carrie says
We make pumpkin bread all the time, easily just subbing oat flour for regular flour! Have not had a recipe fail yet. Not a fan of the gluten free flours. There is an awesome blender muffin pumpkin recipe out there too that is gluten free using oats. Will have to try this with our oat flour.
Charmaine Ng | Architecture & Lifestyle Blog says
Wow, thanks for this recipe! Need to try making it! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Tracie says
I’m a big fan of the Namaste 1:1 blend! Love that I can get it at Costco. I pretty much use it exclusively and have had lots of success swapping it in any recipe that calls for regular all-purpose flour.
Amy Stone says
Looks great! I’ve also been struggling to figure out gluten free pumpkin bread. Will definitely try this version. Thanks! What is the oil measurement? I’m assuming 1/2 “cup” but I think it’s missing 🙂
Mix and Match Mama says
Oh sorry!! I’ll correct that right now! Yes!!
M says
https://gfjules.com/
This is the best gluten free flour out there! Special order blend, but it makes everything. And she has great recipes on the website, as well. Her chocolate chip cookie recipe, especially using Earth Balance, is to die for!
Erika says
Have you tried Trader Joe’s gluten free pumpkin bread/muffin mix? It’s so easy and so delicious!
Mix and Match Mama says
I have! Kensington made us a loaf of bread and we really liked it! (With their pumpkin butter!)
Sue Highland says
Have you tried Trader Joe’s gluten free pumpkin bread mix? I have made it for my gluten free friends and they loved it.
Mix and Match Mama says
Yes!! Kensington made us a loaf and we loved it!!
Maggie says
I know this is an odd thing, but I am also g-free and have found that if after I make up any kind of dough (bread, cookie, cake etc.) if I then refrigerate whatever it is for 20-30 minutes and then bake it has changed my g-free baking. I got this hint from my Aunt, who is also g-free and loves to bake. It has been a total game changer in the texture of what I bake with gluten free flour. I am a big fan of Bob’s Redmill 1:1.