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Gluten-Free Pumpkin Bread

Author Mary | Just Take A Bite


  • 1 cup organic white rice flour
  • 1 cup organic sorghum flour or brown rice flour
  • 1/2 - 1 cup organic cane sugar or coconut sugar (adjust sweetness to liking)
  • 1 tsp. psyllium husk powder
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup pureed pumpkin
  • 1 tsp. organic vanilla extract
  • 1/2 cup olive oil or avocado oil
  • 3 eggs
  • 1/2 cup mini chocolate chips, chopped walnuts optional


  1. Heat the oven to 350 degrees F. Grease two loaf pans (one large, one medium).

  2. In a large bowl combine the flour, sugar, soda, cream of tartar, salt and cinnamon.

  3. Add the vanilla, pumpkin and oil. Mix.

  4. Add the eggs. Mix until well combined.

  5. Stir in chips or nuts if desired.

  6. Pour the batter into the prepared pans.

  7. Bake for 50 - 60 minutes, until baked through.

  8. Allow to cool before slicing.

  9. Store in an airtight container at room temperature or in the freezer for long term storage.

Recipe Notes

  • You can sprinkle cinnamon and sugar on the batter before baking the bread for a crunchy topping.
  • You can replace the pumpkin with squash.
  • To make the batter into muffins, fill muffin cups 3/4 full with batter and bake for 30 minutes.