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  4. Gluten-free pumpkin bread

Ingredients

  • 2 cups gluten-free flour blend, a blend with xanthan gum
  • 1 cup pumpkin puree, canned, pure pumpkin
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup olive oil
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • ½ tsp salt

Method

  1. Heat the oven to 350°F and oil a 9x5 loaf pan.
    Gluten-free pumpkin bread, step 1
  2. Whisk the pumpkin, sugar, eggs, oil and vanilla until smooth.
    Gluten-free pumpkin bread, step 2
  3. Fold in the flour, baking soda, salt and spices until just combined.
    Gluten-free pumpkin bread, step 3
  4. Spread into the pan and bake until a pick comes out clean.55 min timer
    Gluten-free pumpkin bread, step 4
  5. Cool in the pan twenty minutes, then slice thick and warm.20 min timer
    Gluten-free pumpkin bread, step 5

Why it works

  • Celiac disease: Built on a gluten-free flour blend, so every slice is on the table for everyone.
  • Dairy-free: Olive oil keeps the crumb rich and moist, no butter anywhere in the loaf.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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