Gluten and Dairy Free Pumpkin Bread

serves / makes 8
45 prep time
45 mins cooking time


This recipe might be a bit out of season but I had a can of pumpkin puree in the store cupboard and wanted to have a go at making pumpkin bread. The addition of the pumpkin makes this a lovely moist loaf cake with a warm spice flavour.




  • 240g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 60g caster sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 425g can pumpkin puree
  • 2 tablespoons apple sauce
  • 3 tablespoons vegetable oil
  • 2 eggs
  • handful of pumpkin seeds, for decoration


pumpkin bread

  1. Preheat the oven to 180 oC
  2. Place all the ingredients, with the exception of the pumpkin seeds, in a large bowl
  3. Mix until well combined
  4. Grease and line a 1lb loaf tin
  5. Pour the cake into the loaf tin
  6. Sprinkle the pumpkin seeds over the top of the cake
  7. Bake in the centre of the oven for 45 minutes
  8. Allow to cool for 10 minutes then remove from the loaf tin to cool completely

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