Easy Gluten Free Pumpkin Bread
  • 3 cups all purpose gluten free flour mix ( 405 grams) - or see below in notes
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon + 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • Pumpkin seeds for garnish (optional)
  1. Preheat oven to 350 degrees.
  2. Add all the dry ingredients and mix well.
  3. Add all the wet ingredients and mix well.
  4. Add the dry ingredients to wet and mix well.
  5. *Add additional water if the mixture is too thick. The thickness of the batter will depend on which pumpkin use or if it's fresh or canned. Add up to ¾ cup water.
  6. Grease a bread pan (I use a glass pan) and add in the batter.
  7. Garnish with pumpkin seeds (optional).
  8. Bake for 65 minutes.
  9. Remove from pan and cool on wire cooling rack.
If you don't have the all purpose gluten free flour mix, use the following ingredients as a replacement:

1 cup white rice flour (165 grams)
⅔ cup sorghum flour (80 grams)
⅔ cup millet flour (80 grams)
½ cup tapioca starch (65 grams)
1½ teaspoons xanthan gum
Recipe by The Tasty Alternative at https://thetastyalternative.com/2015/11/easy-gluten-free-pumpkin-bread/