Gluten-Free Pumpkin Bread

DSC 0135 1024x680 Gluten Free Pumpkin Bread

Pumpkin is SOOO in right now. There are pumpkin recipes everywhere, so I figured I may as well follow the crowd. Here is my version of a gluten-free, dairy-free pumpkin bread. I am really impressed by the texture of this bread and I can’t seem to keep it around here for very long so it must be pretty good. And I will make anything that uses English toffee stevia, just to smell it!

2/3 cup sprouted brown rice flour
1 cup teff flour
1/3 cup potato starch
2 T flax meal
2 T cinnamon
1/2 t salt
1 t baking soda
3 eggs
1 cup pumpkin, pureed
1/2 t English toffee stevia
3 T honey

Put all ingredients into a bowl. Stir until well combined. Pour into a greased bread pan. Bake in a pre-heated 350-degree oven for 45 minutes.

 

I have shared this recipe on Slightly Indulgent Tuesdays.

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6 Responses to “Gluten-Free Pumpkin Bread”

  1. October 28, 2012 at 10:42 am #

    This looks great! I just this on pinterest. Do you think that I could replace the eggs with an equal amount of fruit puree? I’m allergic to eggs and the normal chia/flax replacers bother my stomach… Thanks! :)

    • Lisa
      October 28, 2012 at 1:39 pm #

      Thanks!! I’m not sure, since I haven’t done it, but it’s worth a shot. I think it sounds delicious doing it that way! If you juice, fruit pulp might be an amazing replacement too. If you try it, let me know how it turns out.

  2. Halli Simpson
    October 2, 2013 at 4:32 pm #

    Where do you find English toffee stevia?

    • Lisa
      October 2, 2013 at 5:21 pm #

      I found it at our local health food store, Natural Grocers (Vitamin Cottage).

  3. Lisa
    November 5, 2012 at 7:09 pm #

    Thank you for the shout out for my Pumpkin Bread recipe!! I’m so excited for the recognition!! :)

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