Friday, July 15, 2011

Gluten-Free Pumpkin Bread

Looking back on the recipe posts,
it occurred to me that the recipe for pumpkin bread
has not been added.
I don't know how I could have overlooked this one.
It's my Lil' Guy's absolute favorite breakfast.
In fact, yesterday morning he told me his mouth
was watering just waiting to eat some! 

Gluten-Free Pumpkin Bread

1 C gf flour mix                                      1/2 t baking soda
1 t baking powder                                 1/2 t salt
1/2 C sucanat or brown sugar           1/2 C pureed pumpkin
1/4 C light olive oil                               1 pckg. pear sauce
2 handfuls chocolate chips

Combine dry ingredients in medium bowl.  Whisk to sift.  Add wet ingredients and stir until well combined.  Stir in chips.  Preheat oven to 350 degrees.  Grease loaf pan and pour in mixture.  Bake 35-45 minutes, pausing at 25 minutes to cover if getting too dark.
Makes 1 loaf (8-10 servings).

Less is more when it comes to ingredients, IMO.

Sucanat is used instead of refined sugar.

Organic pear sauce is added
to almost all the gluten-free baked goods
we make, as it adds moisture without changing intended flavors.
I buy these in bulk when they are "buy one, get one free"
at our local market.  Coupons can usually be found
too, so the savings is appreciable.

Calabaza pumpkin is purchased
from our local organic farmers
at Barefoot Gardeners and frozen after cooking.
We use a lot of it and thankfully, they
always seem to have it available.

We use Enjoy Life chocolate chips,
as they are dairy, gluten and soy free.
Chocolate makes everything taste better, no?

This recipe works great for the toaster oven.
Lil' Guy has his own designated Fire King loaf pan
so contamination is not an issue.

Just because it's summer,
doesn't mean  you can't enjoy some pumpkin!

homestead barn hop linky



  1. I so agree with your comment-less is more! I like the old-timey recipes so much-simple, delicious!

  2. Wow - you've got some great ideas for making gluten free taste good. pear baby food for moisture is so smart! I hadn't ever thought about needing to use different dishes for gluten allergies - it must be a lot of work! Good on you for making things from scratch for your boy!

  3. I love pumpkin bread, and it looks like this recipe would be low calorie, too. Do you know? I like that it doesn't have much sugar in it. What is the succanant?? Is it a natural ingredient?

  4. Katy-I've learned a lot about baking gluten-free over the last 5 years. It's not a lot of work if it keeps my boy healthy & happy!

    Susan-Haven't a clue about the calories. There is actually no refined sugar. The sucanat is dried cane juice and is unprocessed, so the body utilizes it in a healthier way.

  5. Ahh I LOVE pumpkin bread! This bread looks so moist and delicious. Thank you for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  6. Laura-Glad you can use another pumpkin bread recipe. Thanks for stopping by!

  7. Daisy - Congrats! I picked your recipe as a favorite this week! You can see it featured here: We really appreciate you adding the allergy-free Wednesday button. Unfortunately it doesn't seem to be linking. If you don't mind please add some kind of wording above the image that says you have linked up to allergy free Wednesdays with a link. Thanks so much and hope to see you again next week!

  8. Oh, I love pumpkin anything!! My name is Cindy and I blog over at I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy :)

    1. Thanks for the invite! Glad you found a new recipe to enjoy!


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