My children will eat anything with pumpkin in it. But my youngest son is crazy about pumpkin! He actually requested pumpkin pie for his birthday instead of a birthday cake. So I decided to use my old pumpkin bread recipe to make a gluten-free version for him. He has generously agreed to share with his parents and siblings. Which is nice of him since this recipe only makes two loaves. 
While I was adapting my old pumpkin recipe to make it gluten-free, I decided to make a few other changes, to make it just a little healthier. I reduced the sugar by 2/3 cup and we didn’t miss it. I also replaced the oil with applesauce, which I think makes for a lighter bread.
- 1¾ cup pumpkin puree ( or 15 oz. can)
- 1 cup brown sugar
- ⅔ cup applesauce
- 2 tsp. gf vanilla
- 4 eggs
- 1 cup brown rice flour
- 1 cup tapioca flour
- ½ cup sorghum flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- Preheat oven to 350 degrees.
- Beat together pumpkin, sugar, applesauce, vanilla and eggs.
- In a separate bowl, mix dry ingredients together.
- Mix wet and dry ingredients together.
- Divide Dough between two greased 8 x 4 loaf pans. Bake 40 –50 minutes or until an inserted toothpick comes out clean.
Related Posts:
Gluten-Free Herbed Bread Sticks
For more gluten-free recipes visit Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.
Yum yum! SO making these this weekend!
I love making those small healthier changes to recipes. Your bread looks great.
Your pumpkin bread looks delicious, and I like that it’s healthy too. Thank you!
Cindy/Wheatless Foodie
I am definitely in pumpkin mode right now. The bread looks great! I need to incorporate healthier ingredients into my cooking. Nice job.
Your gf pumpkin breads look so tasteful, flavourful & pretty too!
Hi,
The bread looks yummy…:0
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
I made the pumpkin bread tonight. I was very good. I have a few questions to help with suggestions to make it better. I used nutmeg instead of clove because that is all I had, I used 3 tsp of vanilla (I always add extra vanilla). It has a little of an after taste. Do you know what that could be? All my kids loved it though. Thanks for sharing it!
Thanks for the suggestions! I love nutmeg with pumpkin; it is a great combination!
The after taste probably came from the sorghum flour which has a stronger flavor than the other flours. We like the flavor, but if you do not I would suggest substituting rice or tapioca flour for a milder flavor.
You list brown sugar twice. Was that an error or do I blend with pumpkin then add more with dry ingredients?
That was an error. Thanks for catching it; I’ve corrected the recipe.
Thank you for the reply. I will try it again without the sorghum flour, nor just use these. It was very moist though, which was nice. It sliced like regular bread too!!
I meant to type, “OR just use less.” I really need to proof read my posts. My brain and fingers aren’t connecting right these days, jee wise…
Is it possible that the recipe is supposed to read “2 teaspoons baking powder, 1/2 teaspoon baking soda?” 2 tsp soda seems like a lot.
I know it sounds odd, but it is 2 tsp. baking soda and 1/2 baking powder. The batter is heavy it needs the extra oomph.