My dear friend, Karen, shared this week's delicious recipe. Karen and I first met working together at a cooking magazine. Karen traveled the country teaching culinary arts to thousands. 

You can trust any recipe she shares to be delicious!

Quick and Easy Gluten Free Pumpkin Bread


1 loaf

  • 1-1/2 cups gluten free flour baking blend WITH binder (see notes)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup vegetable oil or canola oil
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)


  1. Preheat oven to 350 degrees then spray a 9x5” loaf pan with nonstick spray and set aside.
  2. Add gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon to a small mixing bowl then whisk to combine and set aside.
  3. Add eggs, sugar, oil, applesauce, vanilla, and pumpkin puree to a large mixing bowl then whisk until smooth and creamy, 1 minute. Add dry ingredients then whisk until smooth.
  4. Scoop batter into prepared loaf pan then smooth the top with the back of a spoon and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. Check on the loaf at the 20 minute mark — if the top is already browning, gently place a piece of foil on top (no need to crimp) then continue baking. Since this is a long-baking quick bread recipe, you don’t want the top to burn before the center has had a chance to fully bake through.
  5. Let pumpkin bread cool in the pan for 15 minutes then remove and transfer onto a cooling rack to cool completely. Store in a gallon size Ziplock bag on the counter. This bread is best served on day 2 after it has had a chance to soften.


  • I tested this recipe using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
  • To freeze: cool loaf completely then wrap tightly in saran wrap followed by foil then place inside a freezer Ziplock bag. Freeze for up to 3 months.

Recipe Source: Iowa Girl Eats

You May Also Like

Join the Newsletter

We treasure our Nourish community and would love for you to join us!

Expect two weekly emails that bring joy to your inbox. Get unexpected insights into Nourish products, enjoy exclusive offers, and join subscriber-only events.

Plus, receive our Nourish Together newsletter, thoughtfully written by our founder, filled with recipes, inspiration, wellness tips, and upcoming events. Join us for a boost of positivity every week!