I love the fall! The beautiful pumpkins rolling in. I never knew there were so many varieties of pumpkins either. To me pumpkin means sustainability. We have held pumpkins all winter into February that is a beautiful thing!

There is something so special to make a pumpkin dish from the pumpkins you great last season. We store pumpkins but we also can pumpkins. No you are not suppose to can puree but I can mine like you would can potatoes or sweet potatoes.
Once we became gluten free I struggle with trying a bunch of. Lets face it nasty dry or crumbly recipes. The one thing about becoming gluten free is how may gross recipes there are. I was content with my recipes I developed year after year. I made to perfection. Then that came tumbling down.
But I am a momma bear a fighter in a sense. I am determined to find good tasting food! I may not come with the most beautiful pictures but I sure will find some yummy recipes!
Kid tested times 14 plus others at church and wherever else I bring yummy goodies.
Gluten Free Pumpkin Bread

Pumpkin Bread! Oh yeah and a whole lotta yum! This Pumpkin Bread comes out light and fluffy instead of down and dense like a lot of Pumpkin Breads you try. This one actually makes you want to smile!
The cinnamon and Pumpkin pie spice gives it that fall feel that we all know and love, but the best part is that you can eat it any time of the year! Who says that fall feeling food has to only be eaten in the fall? Not me! I say we can enjoy what we have when we want to eat it!
This Pumpkin Bread was a must for me, and I am sure you will feel the same way once you try it. It's almost too good to be true!
We all get tired of trying to find good gluten free foods, well, look no farther! Because we try our recipes and give you what we do. And what we taste.
So enjoy this super good Pumpkin Bread!
Ingredients
- 4 cups canned pumpkin
- 3 cups white sugar
- 2 cups brown sugar
- 10 eggs
- 1 1/3 cups oil
- 6 cups gluten free flour
- 1 teaspoon Xanthan gum (if flour doesn't already have it)
- 1 teaspoon salt
- 2 teaspoon baking powder
- 4 teaspoon baking soda
- 4 teaspoons cinnamon
- 4 Tablespoons pumpkin pie spice
Instructions
- In large bowl, combine canned pumpkin, white sugar, brown sugar, eggs, and oil.
- Mix well.
- Add the flour Xanthan gum, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Combine all ingredients, mixing well.
- Place batter in 4 greased bread pans.
- Put in Oven for 30 minutes, or until toothpick comes out clean.
- Remove from oven and set on counter for 5 minutes.
- Remove from bread pans.
- Slice, and enjoy!
Notes
This Recipe makes 4 loaves of bread. If you want less, simply cut the recipe in half, or bread it down into four.
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