Pumpkin Bread, GLUTEN-FREE Style

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Celiac_family_mom 3

For those who cannot have gluten (and/or, perhaps, eggs): no worries! Try this version out. I've provided lactose/casein free, yeast-free, and even egg-free alternatives to prevent the bread from ending up dense, gooey and unleavened--a formidable challenge in GF baking. :)

Modified from: Pumpkin Bread IV

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Serving size has been adjusted!

Original recipe yields 36 servings



  • Prep

  • Cook

  • Ready In

  1. Chill a medium-sized glass or stainless steel bowl in the freezer for about 20 minutes or 10 minutes, respectively.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Grease (3) 9"x5" inch loaf pans.
  4. In a medium-sized bowl, combine the flours, potato powder and xantham (or guar) gum. Mix well.
  5. In a large bowl, mix together the pumpkin, oil, sugar, and egg yolks (unless using egg-substitute. If so, note directions below for adding it in.) Combine the flour mixture, baking powder, baking soda*, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Whip up the egg whites in a chilled glass or stainless steel bowl until slightly stiff and"peaks" form. If using egg-alternative, just whip it for at least 2 minutes to get it as stiff as possible.
  6. This is the point to either blend in the yeast or sour cream mixture. When using yeast, mix the mixture in until well-blended. If you are adding in the sour cream, be sure to first lightly fold the egg whites into it, then gently fold that mixture into the batter to prevent it from "falling".
  7. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour, checking periodically with a wood or metal kabob skewer for "doneness". (The bread will be done when the skewer comes out clean.)
  8. NOTE: Keep in mind, you can use the yeast AND sour cream in conjunction for even fluffier bread.
  9. *if you are using the sour cream method, do not add the baking soda/sour cream mixture yet.


SOOOOOOOO YUMMY. I;ve made this with both the pumpkin, and also with zucchini (3 cups shredded) instead--and the family went overboard about it. Since we are a family necessarily having to go ...