Gluten Free Pumpkin Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • ½ cup olive oil, avocado oil, or melted butter
  • 4 eggs
  • ½ cup coconut sugar or organic cane sugar (use ¾ for a sweeter bread)
  • 1½ cups pureed canned pumpkin
  • 1 teaspoon vanilla extract
  • 3 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice (or 2 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg and cloves)
  • ½ teaspoon salt
  • 1 cup rice flour (you can substitute both the rice flour and cornstarch with 1¾ c of your favorite flour mix)
  • ¾ cup cornstarch, potato starch, or tapioca starch
  • 1 teaspoon xanthan gum
  • Dark chocolate chips (optional)
  • Chopped nuts (optional)
  1. Grease a regular-sized bread pan, and preheat the oven for 350 degrees F.
  2. Whisk together the oil, eggs, coconut sugar, canned pumpkin, vanilla, baking powder, spices, and salt.
  3. Add the flours, chocolate, and nuts and stir until just mixed.
  4. Pour into the prepared pan.
  5. Optional: sprinkle more nuts on top.
  6. Bake for about 50 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool for at least 10 minutes before slicing.
  8. See notes area for storage instructions.
Storing: wrap the cooled loaf in saran/plastic wrap and store on the counter for up to four days. Do not slice it before wrapping it in plastic wrap. You can unwrap and slice off a piece or two as needed, then rewrap. You can also freeze this: wrap the loaf (not sliced) in plastic wrap, then place in an airtight ziploc bag and keep in the freezer for up to 2 months (it may freezerburn or become mystery bread if kept longer than that).
Recipe by I Am Gluten Free at