Gluten-Free Pumpkin Bread

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Original recipe makes 1 loaf


1 cup pumpkin puree
3/4 cup white sugar
2 eggs, beaten
1/4 cup canola oil
1/4 cup applesauce
1 3/4 cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup raisins

  • PREP

    15 mins

  • COOK

    1 hr


    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
  2. Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Calories: 146 kcal
Carbohydrates: 21.2 g
Cholesterol: 42 mg
Fat: 6.7 g
Fiber: 1 g
Protein: 1.7 g
Sodium: 374 mg