Gluten-free Pumpkin Bread Print Recipe Print Recipe

{Photographed by With Style and Grace}

I’m trying, really I am to write this post and all I can think about is how incredible this bread was and that I need to make this (again) as soon as I’m finished writing this post. I first made this when we were in Hawaii for my girlfriend who’s gluten intolerant and also myself (sensitivities to gluten). Cutting into the bread, I knew it was going to be good. It was perfectly moist and flavorful, almost felt guilty eating it for breakfast, so we ate it for dessert as well. It’s easy, just cut it up into bite size pieces, layer it with cool whip and then sprinkle a little nutmeg on top., it’s a little {gf} piece of heaven. Honestly, I was a bit surprised it turned out as well as it did considering I only had one liquid measuring cup and uneven measuring spoons, all provided by the hotel of course. Now that I’m back in my kitchen, I’ll be testing this recipe at least a few more times, this year. Oh and one more thing, it’s super easy and takes no time at all. Ok, peace out, it’s time to make some pumpkin bread.

Gluten-free Pumpkin Bread

(Recipe provided by Dana (thank you!) & adapted from Pamela’s)


4 tablespoons butter, melted
1/2 cup sugar
2 large eggs
1 cup of canned pumpkin
1-1/3 cups Pamela’s Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Topping: (optional)
2 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)


Beat together butter, sugar, egg, and pumpkin. Add remaining bread ingredients and mix together. Pour into a greased loaf pan (8 x 4). Mix nut topping ingredients and smooth evenly over batter to the edges. Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.

and for dessert…

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