Gluten Free Pumpkin Bread

 My favorite goody to make and give at the holidays is pumpkin bread.  I make a bunch of mini loaves and give them out, and of course save some for me and the family to eat!  I wanted to still get to make and eat my pumpkin bread this season.  Sure, I could still make the original version to give, but I couldn't partake. That's just not right...or fair, for that matter.   I wanted to make a gluten free version that I couldn't tell was any different from the original.  Guess, what?  I did!  My Gluten Free Pumpkin Bread  is just a good as its gluten containing predecessor.  It is so moist and pumpkiny (is pumpkiny a word?  I don't think so, but let's pretend it is) with a nice crunch from the pecans on top.  I'm a happy camper.

Gluten Free Pumpkin Bread

You can make a whole loaf, mini loaves or even pumpkin muffins with this batter.  I always got rave reviews, and sometimes even requests for my pumpkin bread, and seeing that this gluten free version tastes just the same, I don't think the sentiment will be any different for you when you make this Gluten Free Pumpkin Bread.  I hope you try it out and enjoy it!

I would love to hear your comments if you make this, or any of the recipes on Goodies Gone Gluten Free, so please comment away in the space below!  I would also love to hear some of the special things you like to make for Thanksgiving and Christmas (and any recipes you would like me to try to make gluten free for you!).  So, get to commenting...and to baking!

Gluten Free Pumpkin Bread
Recipe From:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of bread (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Turn into a 8x4 inch loaf pan and top with pecans if desired.  Bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean, and top doesn't look wet.  If making mini loaves or muffins, bake for 20-25 minutes.  Cool before slicing.

Gluten Free Pumpkin Bread