Gluten Free Pumpkin Bread

Yield: One loaf

Prep Time: 15 minutes

Cook Time: 1 hour and 15 minutes

I made this for my Gluten-Free Grandma and she LOVED it (but all of my regular-eating family loved it too!)


  • 1/3 cup + 1 tablespoon brown rice flour
  • 1/3 cup + 1 tablespoon white rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup sweet rice flour
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups granulated white sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 cup pure (unsweetened) pumpkin puree
  • 1/3 cup water


  1. Preheat oven to 350 degrees F. Spray an 8×5-inch loaf pan with nonstick spray.
  2. In a medium bowl, whisk together all of the dry ingredients (flours through salt). In a separate bowl, whisk together eggs, sugar, oil and applesauce. Pour the wet ingredients into the dry ingredients and whisk them together until combined. Add the pumpkin and water and whisk the ingredients again until all is combined and smooth.
  3. Pour the batter into the prepared pan and bake for 65 to 75 minutes, watching closely and testing with a toothpick inserted into the center to make sure it comes out clean before taking it out of the oven. Touching the bread in the center and making sure it doesn’t feel soft or raw- will also help you to know when it’s done.