Homemade Pumpkin Loaf Recipe

Gluten-free Pumpkin Loaf

Autumn is my absolute favourite time of year.  I especially love the seasonal spices like cloves, nutmeg and cinnamon.  In order to get into the spirit of fall and pre-Thanksgiving festivities I have attached my gluten-free pumpkin loaf recipe which is so delicious.  I hope you enjoy!

Pumpkin Loaf In A Tin Ingredients

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder

½ tsp nutmeg

½ tsp cloves

3 eggs

1 ¾ cups of sugar

2 cups of Reiko’s gluten-free flour blend (see below)

1 canned pumpkin purée (398ml)

1 cup vegetable oil

2 tsp vanilla

Reiko’s gf flour blend

1 cup brown rice flour

1/2 cup white rice flour

1/4 cup potato flour

1/8 cup coconut flour

1/8 cup tapioca flour

½ tsp xantham gum


Preheat oven to 325 degrees F.

Sift all dry ingredients together and keep aside.  Beat the eggs in a large mixing bowl.

Add sugar, canned pumpkin, oil, and vanilla.  Add the dry ingredients and blend well.

Separate into two greased bread pans.

You can use parchment paper to line the pans instead of spray.

Bake for 65-70 minutes.  Cool completely before serving.