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Pumpkin Bread (gluten-free)


Erin Lehn Floresca and Christina Norton made this for the 2018 22 Day Veg Challenge Cooking Demo.

This gluten-free pumpkin bread is great for the holidays or anytime and is easy to make. It can also be made into muffins.


3 ½ cups gluten-free flour
470 ml2 cups sugar
10 ml2 teaspoons baking soda
5 ml1 teaspoon baking powder
1 ½ teaspoon salt
1 ½ teaspoon xantham gum (if not using flour with it already in blend)
3 ½ teaspoons cinnamon
59 ml4 tablespoons ground flax meal mixed with 12 tablespoons warm water
½ cup water
160 ml2/3 cup oil
59 ml4 tablespoons maple syrup
470 ml2 cups pumpkin


Preheat oven to 350 degrees. Grease two loaf pans with cooking spray. Mix all dry ingredients together in bowl with electric mixer. In a separate bowl, whisk together wet ingredients. Combine and mix until well blended. Pour batter into loaf pans and bake for about 1 hour or until toothpick inserted in center comes out clean. Let break cool in the pan for 10 minutes and then gently remove from pan and cool on rack.