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Gluten-free Pumpkin Bread

Updated: Nov 7, 2023

One of my favorite Fall foods growing up was my Dad’s Pumpkin Bread. I still make it in the Fall, but I substitute Bob’s Red Mill Gluten-free 1-1 flour because I can’t eat gluten.


  • 1 can pumpkin or 15 oz. fresh pureed pumpkin

  • 3 cups sugar

  • 4 eggs

  • 1 cup good quality oil

  • 2/3 cups water

  • 2 tsps. baking soda

  • 1 1/2 tsp. salt

  • 1 tsp. each of cinnamon, nutmeg and cloves

  • 3 1/3 cups gluten-free flour

  • 1 cup chopped walnuts

  • 1 cup raisins


  • In large mixing bowl, blend pumpkin with sugar.

  • Add eggs, oil, and water and blend.

  • Mix dry ingredients together (gluten-free flour, baking soda, salt, cinnamon, nutmeg and cloves); add to wet mixture and mix together. For a moist bread, don't over mix.

  • Fold in chopped walnuts and raisins.

  • Pour mixture into a 9x5 greased and floured loaf pan (or use 2 small ones).

  • Bake at 350 degrees for approximately an hour; (I usually need more time).


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