Gluten Free Pumpkin Bread Recipe

I am so excited to share with you my Gluten Free Pumpkin Bread Recipe, which is one of my favorite fall foods!   After finding out I had a gluten intolerance issue, the first thing I thought about was my favorite Pumpkin Bread Recipe.

I am so happy that it turned out AMAZING!  The only difference is that it is a little denser than my traditional recipe, however the flavor and texture is just the same!   This recipe makes 2 loaves.

Gluten Free Pumpkin Bread Recipe

Ingredients:

• 2 cups of sugar (you can use less than this if you want)
• 1 cup applesauce (you can also use any type of oil you have on hand)
• 3 eggs
• 2/3 cup water
• 1 – 15 oz. can pumpkin puree (around 2 cups if using fresh pumpkin)
• 3 cups Gluten Free flour (I use Bob Red Mills Cup for Cup Flour)
• 2 tsp. cinnamon
• 1 1/2 tsp. salt
• 1 tsp. nutmeg
• 2 tsp. baking soda
• 1 Tbsp. baking powder

Directions:

• Preheat oven to 350 degrees
• Combine sugar, oil and eggs.  Then add pumpkin and water, stir until combined.
• In a separate mixing bowl add all the dry ingredients together.
• Add dry ingredients to pumpkin mixture slowly, combine until smooth
• Pour into (2) greased loaf pans.
• Bake at 350 for 75 minutes or until bread tests done.
• I like to add a cup of chocolate chips but that is optional!

If you love Pumpkin, check out my homemade pumpkin pie spice recipe. It is SO much cheaper than buying a store bought spice bottle!

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!