100_1398It took me over two years to convert my husband’s family recipe for pumpkin bread to be gluten-free. I tried several different flour blends and finally by adding a little applesauce, the gluten-free version was at least as good as the old gluten favorite. When a gluten-free food avoider we know asked for the recipe (he thought it contained gluten), I knew my job was complete!

If you have your own gluten-free flour blend, feel free to use it in this recipe. I’ve found two products that make this bread amazing. One of them is Beth’s All Purpose Flour from Gluten Free Pantry. That flour blend is widely available in health food stores, Whole Foods and some mainstream grocery stores. The other flour, Jules Gluten Free, is less available but sold online and in some stores. It is simply amazing flour that works incredibly well in most any gluten recipe!

Janes Family Pumpkin Bread Recipe (gluten and dairy free!)


  • 1 15 oz. can of pureed pumpkin
  • 3 ½ cups gluten-free flour blend
  • 3 cups sugar
  • 4 eggs, beaten
  • 1 cup canola oil
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • ½ tsp. ground cloves
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 2/3 cups water
  • ½ cup unsweetened natural applesauce


  • Combine eggs, sugar and oil.
  • Add pumpkin and mix well.
  • Sift (or whisk) together all the dry ingredients and add to pumpkin mixture.
  • Add water and applesauce and mix well.
  • Pour in two lightly greased loaf pans.
  • Bake at 350 degrees for approximately one hour.
  • Bread is ready when toothpick (or long wooden skewer) inserted in the middle comes out clean.

Variations:  If using the Jules Gluten Free flour, add and extra ¼ tsp. of baking powder. Add raisins and / or nuts to the recipe if you like. Fold in any additions gently right before pouring the mixture into the loaf pans. In the beginning I used about 1/2 tsp. of xanthan gum in this recipe but one time I didn’t have any on hand and the bread still turned out perfectly. After that I left it out on purpose. It’s expensive stuff so I might as well save it for when it’s needed.

The recipe can be cut in half for one loaf and the bread freezes very well. We usually heat this bread up in the toaster oven and dab a little butter on it but it is perfectly delightful without being heated at all. Like most good pumpkin breads, it goes nicely with spreadable cream cheese as well. One of my chocoholic friends puts tiny chocolate chips on a slice of the bread and heats it in the microwave until the chocolate melts. No matter which way you serve it, this bread is wonderful and no glutenoids in your life will ever miss the gluten!