Baking calories Dessert Dessert food gluten-free Low Calorie Recipes recipes Weekend Update

Gluten-Free Pumpkin Bread

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and

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  1. Marc

    I’m not going to pretend to be an expert, but based on the ingredients listed you may have overlooked oil or shortening. That may have made them more moist, maybe not.

    1. Lisa Eirene

      You could be right. Maybe adding a little oil will do the trick.

  2. Biz

    I add applesauce to my baked breads – that seems to help keep them moist. Looks delish too – and I agree, the “fun” things kick it up a notch!

  3. Brian @ New Me and You

    I don’t have any problems with gluten but pumpkin bread? Oh, behave! I have to make this, which means I have to ask someone to make it for me but this looks really good. Pumpkin is one of my favorite flavors and I like that this doesn’t go easy on the spices. The only problem and it’s not really a problem is that this is the quintessential fall dessert. With everything blooming I have too much cognitive dissonance. Oh well and I agree, I think applesauce would moisten it up pretty well.

    1. Lisa Eirene

      I don’t care if it’s a fall dessert! I make pumpkin things year round. ๐Ÿ˜€

      I think applesauce is the way to go. I will try that next time. I also added a little more of the spices than the recipe called for. ๐Ÿ™‚

  4. Lori

    I think it needs fat. Almond flour is almost all fat, so that helps keep it moist. Rice flours are very dry flours and generally are used in a blend with others to help give lift. GF flours are not really interchangeable with each other. Here is a conversion chart that you can look at.

    You probably could just go with a GF flour blend like Pamela’s or Bob’s Red Mill and use that in place of wheat flour. They have the ratio of the different flours all done for you.

    1. Lisa Eirene

      Thank you for the explanation on the GF flours!! I will probably go to Trader Joe’s or Bob’s this weekend.

  5. Trevor

    I love anything pumpkin! And that actually sounds pretty damn good to me. I’d add the applesauce and raisins. And I’d stick with the almond flour. Or maybe a mixture if the 100% almond loaf was too dense.

    Thanks for sharing the recipe. I’ll keep it in mind next time I’m avoiding gluten.


    p.s. Does your man know how damn lucky he is that his woman is so willing to bake for him? And to roast the pumpkin herself no less? That’s love.

    1. Lisa Eirene

      To be fair, I used canned pumpkin. ๐Ÿ™‚ But I have roasted it before.

  6. Robyn

    I love anything with pumpkin too. It totally reminds me of fall weather, and we have been having a lot of snow here in Minnesota so pumpkin bread would be the perfect warm baked treat for me this weekend …unless it magically turns spring here which I really hope it does, thanks for sharing this yummy sounding recipe

    1. Lisa Eirene

      Pumpkin makes bad weather feel better somehow. ๐Ÿ™‚

  7. K @ Finding a skinnier me

    That looks so yummy! I agree with the above comments, applesauce might help moisten it up. I love to bake so this is a must try recipe!

    1. Lisa Eirene

      I’m convinced! Applesauce seems like a great addition. How much would you add?

  8. Beth

    Totally going to try this out!!!

    1. Lisa Eirene

      Let me know what you think of it.

  9. Miz

    so interesting!! after 20 years GF I still have yet to try the breads…

  10. Diane, fit to the finish

    Another vote for applesauce here! I have a recipe for applesauce muffins that the family loves, loves, loves.

    1. Lisa Eirene

      YUM applesauce muffins sound divine.

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