Gluten-free Pumpkin Bread Recipe

OLYMPUS DIGITAL CAMERAHere’s a hearty bread recipe perfect for fall.
  • ½ cup butter, softened to room temperature
  • 1 cup pure maple syrup
  • 2 large eggs
  • 1⅓ cups pumpkin puree (This is solid-pack pumpkin, not pumpkin pie filling. Pie filling has additional spices. Which, I’d assume, if you used it, you would omit the spice in this recipe.)
  • 1 Tbsp. Vanilla Extract
  • 1½ cups gluten-free all purpose flour (I used King Arthur multi-purpose g-f flour)
  • 1 tsp. baking powder
  • 1 Tbsp. Pumpkin Pie Spice
  • ¾ tsp. Cinnamon
  • ¼ tsp. salt
  • ¾ cup pecans, chopped
  1. Preheat oven to 350 degrees F. Prepare a baking pan with nonstick baking spray.
  2. In a large bowl, cream the butter, maple syrup, eggs, pumpkin and vanilla extract.
  3. In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, salt and pecans.
  4. Fold wet ingredients into the dry ingredients; do not over-mix. Transfer mixture to the prepared loaf pan.
  5. Bake for 1 hour or until a toothpick inserted in the center comes out clean.


I wish you well.



Please subscribe to receive posts every Sunday, Tuesday and Thursday. Thanks!