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close up half of loaf of pumpkin bread with rum icing and pumpkin seeds on square black plate. Napkin and small pumpkins in background

Gluten-Free Pumpkin Bread

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 1 loaf
This gluten-free pumpkin bread is sweet and light and can double as a dessert or breakfast.
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Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins


  • 1/2 c vegetable oil
  • 1 cup sugar + 1 Tbsp
  • 3 large eggs
  • 1 15 oz can pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2 cups gluten-free flour blend*
  • 1 tsp cinnamon
  • 1/8 tsp allspice optional
  • 1/8 tsp ground ginger optional
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/2 c chopped walnuts or pecans optional

Rum Icing (optional)

  • 3/4 c powdered sugar sifted
  • 2 tsps dark or spiced rum
  • 1 Tbsp sour cream vegan versions ok
  • 1-2 tsp water


  • Make the Pumpkin bread
  • Pre-heat the oven to 350°F and grease an 8½" loaf pan if not adding nuts or a 9" loaf pan if using nuts.
  • In medium-sized mixing bowl, whisk the flour, salt, cinnamon, baking powder, baking soda and xanthan gum together,
  • In a large mixing bowl, whisk the oil, sugar, eggs, pumpkin, and vanilla.
  • Add the dry ingredients to the wet and stir with a rubber spatula until combined. Then stir with a whisk until smooth.
  • Stir in the nuts if using.
  • Pour into the loaf pan and bake for 45 minutes. Then cover with a foil tent and bake another 20-25 minutes or until the top is set and a toothpick inserted in the center comes out dry.
  • Make the Rum Icing
  • Add the sifted powdered sugar to a small bowl.
  • Stir in the rum and 1 tsp water. Stir until smooth. Stir in the sour cream. If it is too thick, add more water, 1 tsp at a time.
  • Drizzle over the cooled loaf just before serving.


King Arthur Gluten-Free Measure for Measure Flour is my preferred store bought flour (contains xanthan gum binder).
If using a gluten-free flour blend that contains xanthan gum, omit it from the recipe.
For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch  
1/3 c tapioca starch


Serving: 11/2" sliceCalories: 356kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 48mgSodium: 283mgFiber: 2gSugar: 37g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.