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Let's Go Gluten-Free: Yummy Pumpkin Bread | Families

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Let's Go Gluten-Free: Yummy Pumpkin Bread
Let's Go Gluten-Free: Yummy Pumpkin Bread

I dabble in all kinds of cuisines, as I'm a firm believer that variety is the spice of life. I'll try anything once. Actually, I'll try anything countless times... I'm a food lover. 

That being said, I've been experimenting with gluten-free baked goods. In a quest to go easier on my tummy, and to find new and exciting yummies, I've developed this crazy easy recipe. Anyone can do it. Whether you're a gluten-free veteran, or just giving it a try, I highly recommend this deliciousness. 

Basically, I started with a recipe for pumpkin pie, adjusted the amount of sugar and spices, then added enough GF bake mix to give it substance. Can't get easier than that!

Easiest Gluten-Free Pumpkin Bread:

  • 4 cups GF bake mix (I use Wegman's GF All Purpose Flour, or Bob's Red Mill Pancake Mix. Both have excellent flavor and texture)
  • 4 tbsp butter, melted
  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can evaporated milk 
  • 2 eggs
  • 1 cup sugar 
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped pecans (optional)


Preheat oven to 350, grease two bread pans and set aside.

Whisk eggs, sugar, butter, spices, pumpkin and milk together in a large bowl. Slowly add flour and whisk until combined and smooth. Fold in pecans, leaving some to sprinkle on top. Sprinkle the top with sugar and remaining pecans. Bake 40-50 minutes, or until a knife inserted at the center comes out clean... you know the deal. I suggest you check it at the 30 minute mark, different ovens yield different results. 

As you probably noticed, the recipe makes two loaves. I made one loaf and 6 muffins. Half the recipe if you only want one, but the bread freezes beautifully. Why not make two and freeze the other to have on hand?

Let us know what you think!


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