Pumpkin Pie Bread {gluten free, dairy free, soy free}

I'm so thrilled with the way this bread turned out. The texture is perfect, the pumpkin flavor is present but not completely overwhelming, and the "spiciness" is just right.

You'll Need:
3 1/2 C. Gluten Free Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Freshly Ground Nutmeg
1 C. Sugar
1 C. Brown Sugar
1 C. Applesauce
3 Eggs {my three eggs were quite small, so if you use extra-large eggs, two should be sufficient}
1 Can Pumpkin
1 tsp. Freshly Grated Ginger

To Make:
Combine flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg in a mixing bowl, and set aside.
In another bowl, combine sugar and brown sugar {I was lazy and didn't want to head down to the basement for a fresh bag of sugar, so I wound up using 1/2 cup white sugar, 1/2 cup coconut palm sugar, and one cup brown sugar.}, applesauce, eggs, pumpkin, and ginger.
Beat the pumpkin mixture with your hand mixer to thoroughly combine, and then slowly incorporate the flour mixture.
Divide the batter evenly between two greased {I used coconut oil} bread pans, and bake at 350 degrees for approximately 50 minutes, or until a toothpick inserted near the center of the bread comes out clean.

If you're really feeling bold, use your pumpkin pie bread to make french toast. I did--and it was quite amazing.


  1. Oh my goodness thank you for this ... I will be making and taking this with me for our family thanksgiving getaway in the Mts. You may of just made me a breakfast hero! ~angie

    1. Angie, you hero, you! Glad I could be of assistance :) :)

  2. Looks great, will be trying this soon! Would be doing it now but must get to town to get flour.

  3. The kids and I made this last night. I didn't realize it made 2 loaves. Having only 1 bread pan I used the second half to make mini muffins. For the muffins I also altered the recipe using 1/4 cup raw sunflower seeds, 1/4 cup chopped pecans, and 1/4 cup raw slivered almonds. They turned out great! As usual a success! XO

  4. What size can of pumpkin did you use?

    1. Hello! I used a can in the 15-16-ounce range. It'll vary a tad by brand, but that's no trouble :)


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