gluten free pumpkin bread

Several years ago, my sister-in-law found out she could no longer eat gluten.  I set out to make a gluten-free (GF) version of one of my favorite quick breads: Pumpkin Bread.  (Here’s the link to the non-GF Pumpkin bread recipe.)  I had quite a lot of fun developing this recipe and my husband enjoyed it too because he got to eat lots of pumpkin bread.  I am particularly proud of this recipe which I developed myself.  I even entered it in the MN state fair GF baking competition.  I got 2nd place three years in a row and if you’re state fair baking competitions are anything as serious as Minnesota’s you’ll know that’s quite a feat!  I was recently asked for this recipe again and I thought I would share it here on my blog.  Hope you like it!

Gluten-Free Pumpkin Bread

1½ cups granulated sugar
1 cup canned pumpkin puree
4 large eggs, separated
½ cup unsalted butter, softened
½ cup tapioca flour
½ cup rice flour
½ cup almond flour
1½ tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg

Preheat oven to 350 degrees F.  Grease a 9″ x 5″ loaf pan or spray with cooking spray.  In a large bowl, cream together the butter and sugar.  Add egg yolks and stir to combine.  Stir in the pumpkin puree.  In a separate bowl, whisk together all the dry ingredients.  Combine the dry ingredients into the wet until just combined.  In a third bowl, beat egg whites to soft peaks.  Gently fold the egg whites into the pumpkin mixture.  Pour into prepared pan and bake for 60 minutes until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5 minutes before removing it and allow it to cool completely before serving.



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