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Gluten and Dairy Free Pumpkin Bread

Gluten free pumpkin bread

We strive to always accommodate dietary restrictions in our breakfasts without compromising on the quality of what we’re serving.  So we spend a lot of time trying out new recipes.  King Arthur’s Gluten Free Multi-Purpose Flour is making it easier to adapt regular flour recipes without having to buy several different kinds of flour and mixing them together.  So we’re experimenting all the time!

We’ve taken our ‘regular’ pumpkin bread recipe which is very popular, and adapted it for our gluten intolerant guests.   This one is also full of the cinnamon and nutmeg spices that you associate with autumn.  And with the addition of a little coconut flour, it’s also light and moist.  We tried it out on one of our guests who has celiac disease before publishing the recipe.  She gave it two thumbs up and the greatest compliment we could receive:  “You can’t tell it’s gluten free!”

This recipe will make 24 muffins, two 9″ bread loaves or eight mini-loaves.   The recipe can be easily cut in half, but it freezes really well so you can store a loaf in the freezer for later.



Prep Time: 27 Minutes
Cook Time: 22 Minutes
Total Time: 1 Hour
Servings: 24 muffins


  • 3 Cup white sugar
  • 1 Cup gluten free canola oil
  • 4 eggs
  • 16 oz pumpkin puree
  • 3 1/4 Cup King Arthur Gluten Free Multi-Purpose Flour
  • 1/4 Cup gluten free coconut flour
  • 2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 Cup water


  1. Preheat oven to 350F.

  2. Prepare your baking pans by spraying with a gluten free cooking spray.

  3. In a mixing bowl, combine the flours, salt, baking powder, baking soda, nutmeg, allspice, cinnamon and cloves. Using a whisk, mix together well.

  4. In the bowl of an electric mixer, combine the sugar, oil, eggs and pumpkin. Beat until thoroughly combined.

  5. With the mixer on low, add 1/3 of the flour mixture and beat until just combined. Add 1/2 the water and mix until combined. Continue with 1/3 of the flour, 1/2 of the water and end with the last 1/3 of the flour mixture, beating just until combined after each addition. Do not overmix. This batter will not be thick. Don't worry! The coconut flour will absorb the moisture.

  6. Divide mixture evenly into your baking tins. Bake as follows:

    24 Muffins: 20 - 22 minutes
    Two 9" loaves: 40 - 45 minutes
    Eight mini-loaves: 30 - 35 minutes

    Bread is done when a toothpick inserted in the center comes out clean.

  7. Will keep three days in airtight container.

  8. To freeze, wrap bread in freezer paper and store in ziploc freezer bag for up to 3 months. Defrost and serve.

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