Gluten Free Pumpkin Bread—Key Recipe to Harvest-Time Tea Breads

Updated July 26, 2017.

Your family will rave about Gluten Free Pumpkin Bread; it's super easy to make.  DELICIOUS!!!

Baking gluten free pumpkin bread is almost as good as eating it!  This tea bread is autumn comfort food at its best.

Pumpkin lovers will enjoy the taste of my signature pumpkin pie spice mix.

Quick and easy, make a batch ahead of time and freeze it in anticipation of upcoming celebrations and social events, or bake up some smaller loaves to wrap for holiday gift-giving.

Serve your family and guests a slice of warm gluten free pumpkin bread with spiced apple cider or a steaming mug of hot cocoa.






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Gluten Free Pumpkin Bread—Key Recipe to Harvest-Time Tea Breads


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Gluten Free Pumpkin Bread—Key Recipe to Harvest-Time Tea Breads


Your family will rave about Gluten Free Pumpkin Bread; it's super easy to make. DELICIOUS!!!

Prep Time: 15 minutes
Cook time: 1 hour
Yield: 1 loaf

Ingredients:
- 1 3/4 cups plus 2 tablespoons Whole Grain Gluten Free Flour Blend
- 2 teaspoons Homemade Gluten-free Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter, softened (or shortening)
- 1 1/3 cups dark brown sugar
- 2 eggs (or equivalent egg replacer)
- 1 cup pumpkin puree
- 1/3 cup orange juice
- 1/3 cup chopped nuts of your choice
- 1/3 cup raisins

Instructions:
1. Preheat oven to 350°F.
2. Grease a 2 pound (10 x 5 inch) loaf pan
3. In a small mixing bowl stir together flour, baking soda, cinnamon, salt, baking powder, salt, allspice, cloves and nutmeg, until well blended.
4. In a large mixing bowl add butter and brown sugar, and whip until mixture is fluffy.
5. Add eggs, and beat until combined.
6. Add pumpkin puree and orange juice, and then beat to mix well.
7. Add the flour mixture to the pumpkin mixture, and then beat until well combined.
8. Stir in chopped nuts and raisins.
9. Spread batter evenly into the prepared loaf pan.
10. Bake for 1 hour or until toothpick inserted in center comes out clean.
11. Remove from oven and cool completely in loaf pan.
12. Remove from loaf pan.
13. Garnish top of gluten free pumpkin bread with Crème Icing.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Soy-free, Vegan, Vegetarian

Crème Icing


Prep Time: 5 minutes
Yield: enough to frost one 2 pound tea bread loaf

Ingredients:
- 3/4 cup powdered sugar, corn-free
- 1/4 teaspoon Homemade Vanilla Extract
- 1 to 2 tablespoons heavy cream or evaporated milk (or milk substitute)

Instructions:
1. In a small mixing bowl, blend all ingredients until smooth.
2. If necessary, thin icing with a small amount of cream until the consistency of cookie icing.



Variations

Apple Raisin Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Omit chopped nuts.
  3. Stir in 1 cup apple, peeled, seeded and chopped.
  4. Spread batter evenly into the prepared loaf pan.
  5. Sprinkle top with cinnamon and sugar.
  6. Cook as directed in key recipe.


Blueberry Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Omit chopped nuts and raisins.
  3. Stir in 1 cup fresh or frozen blueberries.
  4. Cook as directed in key recipe.


Butterscotch Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Stir in 1 cup gluten-free butterscotch flavored baking chips.
  4. Cook as directed in key recipe.


Chocolate Chip Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Stir in 1 cup gluten-free semi-sweet chocolate chips.
  3. Cook as directed in key recipe.


Cinnamon Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Stir in 1 cup gluten-free cinnamon flavored baking chips.
  3. Cook as directed in key recipe.


Cranberry Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Stir in 1 cup dried cranberries.
  4. Cook as directed in key recipe.


Metric Measurements--Pumpkin Bread

Ingredients

  • 430 ml plus 30 ml Whole Grain Gluten Free Flour Blend
  • 10 ml Gluten-free Baking Powder
  • 5 ml baking soda
  • 5 ml ground cinnamon
  • 3.75 ml salt
  • 1.25 ml ground allspice
  • 1.25 ml ground cloves
  • 1.25 ml ground nutmeg
  • 80 ml butter, softened (or shortening)
  • 330 ml dark brown sugar
  • 2 eggs (or equivalent egg replacer)
  • 250 ml pumpkin puree
  • 80 ml orange juice
  • 80 ml chopped nuts of your choice
  • 80 ml raisins

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Grease a 1000 ml loaf pan.
  3. In a small mixing bowl stir together flour, baking soda, cinnamon, salt, baking powder, salt, allspice, cloves and nutmeg, until well blended.
  4. In a large mixing bowl add butter and brown sugar, and whip until mixture is fluffy.
  5. Add eggs, and beat until combined.
  6. Add pumpkin puree and orange juice, and then beat to mix well.
  7. Add the flour mixture to the pumpkin mixture, and then beat until well combined.
  8. Stir in chopped nuts and raisins.
  9. Spread batter evenly into the prepared loaf pan.
  10. Bake for 1 hour or until toothpick inserted in center comes out clean.
  11. Remove from oven and cool completely in loaf pan.
  12. Remove from loaf pan.
  13. Garnish top of gluten free pumpkin bread with Crème Icing.

Metric Measurements--Crème Icing

Ingredients

  • 180 ml gluten-free powdered sugar
  • 1.25 ml Homemade Vanilla Extract
  • 15 to 30 ml heavy cream or evaporated milk (or milk substitute)

Instructions

  1. In a small mixing bowl, blend all ingredients until smooth.
  2. If necessary, thin icing with a small amount of cream until the consistency of cookie icing.


Oatmeal Pumpkin Bread

  1. Prepare as directed in key recipe.
  2. Omit chopped nuts.
  3. Stir in 1 cup gluten-free rolled oats.
  4. Spread batter evenly into the prepared loaf pan.
  5. Garnish top with gluten-free rolled oats.
  6. Cook as directed in key recipe.


Pumpkin Apricot Bread

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Stir in 1 cup chopped dried apricots.
  4. Cook as directed in key recipe.


Pumpkin Coconut Bread

  1. Prepare as directed in key recipe.
  2. Omit chopped nuts and raisins.
  3. Stir in 1 cup gluten-free flaked coconut.
  4. Cook as directed in key recipe.


Pumpkin Crème Bread

  1. Prepare as directed in key recipe
  2. Omit raisins.
  3. Stir in 1 cup gluten-free white baking chips.
  4. Cook as directed in key recipe.


Pumpkin Date Bread

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Stir in 1 cup gluten-free chopped dates.
  4. Cook as directed in key recipe.


Pumpkin Honey Nut Bread

  1. Omit dark brown sugar.
  2. Omit raisins.
  3. Add 1/2 cup raw honey.
  4. Prepare and cook as directed in key recipe.


Pumpkin Prune Bread

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Stir in 1 cup chopped prunes.
  4. Cook as directed in key recipe.


Vermont Maple Nut Pumpkin Bread

  1. Omit brown sugar and raisins.
  2. Stir in 1/2 cup maple syrup.
  3. Prepare as directed in key recipe.
  4. Stir in 1 cup chopped walnuts.
  5. Cook as directed in key recipe.



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