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Gluten-Free & Wheat-Free
Pumpkin-Nut Bread

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 166-167)

Gluten-Free Pumpkin-Nut Bread: Full of flavor and moistness, this simple to make pumpkin nut bread is a real treat.

Pumpkin-Nut Bread with complementary spices.

Gluten-Free Recipe Card and Pictures

Gluten-Free Pumpkin-Nut Bread
1 Cup Granulated Sugar
2 Eggs
¾ Cup Buttermilk
½ Cup Vegetable Oil
1¼ Cups Canned Pumpkin
1 Tablespoon Baking Soda
1 Teaspoon Baking Powder
1½ Tablespoons Cinnamon
¼ Teaspoon Ground Cloves
¾ Cup Chopped Walnuts or Pecans
1¼ Cups Brown Rice Flour
¼ Cup Glutinous Rice Flour
½ Cup Cornstarch
½ Cup Tapioca Flour
Roughly a dozen 3½x2½x1½" petite loaves.
Baker’s Tip

You can leave the bread right in the bread pans for storage and simply place plastic-wrap over the pans. Alternatively, you can place in a covered plastic storage container. Bread will remain rather fresh for a few days.

For variation, you can add a dash of nutmeg to the pumpkin bread batter. Also, you can easily add a walnut half to the top of each bread loaf before baking for decoration (as pictured).

  1. With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance (see picture below).
  2. Eggs and Sugar Mixed
  3. Add buttermilk, oil, and pumpkin; mix well.
  4. Add the baking soda, baking powder, cinnamon, cloves and chopped nuts; mix.
  5. Add the various flours/starches and mix until batter is an even consistency. The resulting mixture will be a thick liquid batter that you can pour into baking pans.
  6. Grease two petite-loaf pan sheets (8 loaves per sheet, each loaf being 3½x2½x1½"). Place batter into pans, filling each pan approximately one-half full.
  7. Bake for 25 minutes at 350°F. A simple “toothpick test” will help you determine when the bread is baked completely.
  8. Remove from oven and cool before eating.

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