Are you ready for a gluten-free bread that actually tastes good?  This lovely gluten-free pumpkin loaf is not too sweet, not too spicy, and just right in flavor and texture.  It is made with brown rice flour.  The combination of pumpkin and brown rice is not only delicious but also moist and filling.

Fall is one of my favorite times of the year.  They say the season of your birthday has something to do with the season you like best.  We have our share of those starting off with my moms, then my twin nieces, followed by my birthday and my brothers.  But it’s not just about family celebrations.  Getting back to routines, cooler weather, cozy crafts, and pumpkin spice bring comfort.

In Persian cuisine use white rice flour in Persian baking (see Persian Rice Flour Cookies).  This recipe calls for brown rice flour.  Our family is not officially ‘gluten-free’, however, we do watch our white flour intake and do our best to limit it. 

There are many options for flour on the market these days.  Using brown rice four gives a similar result to using coconut flour (without adding coconut flavor) in terms of texture – it’s slightly mealy, powdery (for the lack of a better term) yet gives a very moist, delicious sweet bread.  We like the results!

I’ve tried a couple of different brands of brown rice flour, however, I don’t notice much difference between them.  I go with whichever I find at the store I’m in.

Health Benefits of Using Brown Rice Flour:

• healthy whole grain (less processed than white flour!)
• good fiber content
• more vitamins and nutrients than white flour

Watch this video for the simple steps to make gluten-free pumpkin bread.

Steps for preparing the pumpkin loaf batter:

1. Preheat oven to 350 degrees F. Line bread baking pan with parchment paper
2. Separate eggs and set aside
3. In a medium-size bowl, whisk together all the dry ingredients with the brown rice flour
4. Beat whites until tripled in volume
5. In a large bowl add pumpkin puree, maple syrup, coconut oil, sugar, vanilla, and the egg yolks and stir gently until just combined. Fold the flour mixture into the pumpkin mixture
6. Gently fold in the foamy egg whites. Fold and stir everything together until all is combined
7. Add chopped nuts and chocolate chips (optional)
8. Pour into parchment-lined bread baking pan. Bake about 45 – 60 minutes or until an inserted toothpick comes out mostly clean. Allow the loaf to cool (refrigerate to help the loaf firm up) and cut into slices
9. Serve drizzled with melted chocolate (optional)

The loaf easily pulls out to cool and the pan is crystal clean – no washing required!!!  Easy is the best.

This recipe can be converted to make pumpkin muffins.  I use parchment paper liners in a muffin tin.

A touch of chocolate goes a long way when paired with this gluten-free pumpkin bread.  On top of my muffins, I added semisweet chocolate baking wafers to the tops of my pumpkin muffins mid-way through baking – mmm, mmm!  They are irresistibly good with a touch of fine chocolate.

Our girls like sweetbreads extra sweet and will sometimes sprinkle in chocolate chips when making banana bread and pumpkin loaves.  I like pumpkin bread plain so I can fully appreciate all of the spices and flavors.  To please everyone, melt a little dark chocolate in a saucepan or in the microwave and drizzle over pumpkin slices before serving.

Tips for making gluten pumpkin loaf:

• Separate the eggs, whip up the egg whites, and follow the recipe instructions about when to add eggs (whipped egg whites are folded in last)
• Once the bread is thoroughly baked, refrigerate the loaf before slicing (this is a moist loaf which is easier to cut nice slices when it’s cool!)
• Cut the bread into thick slices to avoid crumbling – as mentioned this is a very moist bread!

Are you ready for some fall season spirit?  Your house is going to smell fall spicy and amazing!  

Pin for later!

If you made this recipe, you probably have some pumpkin puree leftover. For more fall cozy baked goods, be sure to try Healthy Greek Yogurt Pumpkin Bundt Cake as well as these pumpkin scones with maple glaze.  If you are gearing up for back to school schedules, add some fun to the mornings with gluten-free pumpkin waffles!

Yield: 6

Gluten-free Pumpkin Bread

Print

This lovely loaf is not too sweet, not too spicy, and just right in flavor and texture.  It is made with brown rice flour.  The combination of pumpkin and brown rice is not only delicious but also moist and filling. Added bonus, it's gluten-free.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 3 large eggs, room temperature
• 2 cups brown rice flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• a small pinch of each of the following: ground ginger, nutmeg, allspice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup organic pumpkin puree
• 1/2 cup pure maple syrup
• 2 Tablespoons light brown sugar
• 1/3 cup coconut oil (melted then cooled to room temp)
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350
2. Line bread baking pan with parchment paper
3. Separate eggs and set aside
4. In a medium-size bowl, whisk together all the dry ingredients with the brown rice flour
5. Beat whites until tripled in volume
6. In a large bowl add pumpkin puree, maple syrup, coconut oil, sugar, vanilla, and the egg yolks and stir gently until just combined
7. Fold the flour mixture into the pumpkin mixture
8. Gently fold in the foamy egg whites
9. Fold and stir everything together until all is combined
10. Add chopped nuts and chocolate chips (optional)
11. Pour into parchment-lined bread baking pan
12. Bake about 45 - 60 minutes or until an inserted toothpick comes out mostly clean
13. Allow the loaf to cool (refrigerate to help the loaf firm up)
14. Cut into slices
15. Serve drizzled with melted chocolate (optional)

Notes

Separate the eggs, whip up the egg whites, and follow the recipe instructions about when to add eggs (whipped egg whites are folded in last)

• Once the bread is thoroughly baked, refrigerate the loaf before slicing (this is a moist loaf which is easier to cut nice slices when it's cool!)
• Cut the bread into thick slices to avoid crumbling - as mentioned this is a very moist bread!

The recipe can be converted into muffins. Line a standard-sized muffin tin with parchment paper. Bake in a 350 oven for about 20 minutes or until the edges are just beginning to brown. Check with a toothpick. Muffins are done when an inserted toothpick comes out mostly clean.

Flashback to @PrettyPocketPenny (she has her own Instagram handle!) first Halloween back when we ventured to Half Moon Bay to join a local Cavalier King Spaniel club for a fun morning in the pumpkin patch. She got the cutest puppy award – of course, she did!