Gluten-Free Pumpkin Bread

Teresa Blackburn
  • Yield: 36 servings


2 1/2cups brown rice flour
1/2cup cornstarch
5teaspoons cinnamon
2teaspoons baking soda
1teaspoon xanthan gum
4-- eggs
1cup vegetable oil
1cup brown sugar
2cups granulated sugar
1/2cup lemon juice
1-- (15-ounce) can pumpkin


  1. Preheat oven to 300F. Greases 2 (9 x 5-inch) loaf pans.
  2. Combine rice flour and next 4 ingredients (rice flour through xanthan gum) in the bowl of a stand mixer. Mix on low speed until blended. Add remaining ingredients one at a time while mixer is on low. After all ingredients are added, beat on high speed 2 to 3 minutes.
  3. Divide batter between pans and bake 1 hour and 20 minutes, until the bread tests done. Makes 2 loaves.

Easy to make,and the best pumpkin bread I’ve ever had even before going gluten-free!!

Nutritional Info *per serving

  • Calories 180
  • Fat 7g
  • Cholesterol 20mg
  • Sodium 80mg
  • Carbohydrate 29g
  • Fiber 1g
  • Protein 2g