Easy Gluten Free Pumpkin Bread Recipe

Still a work in progress– so far I have reached gluten free goal..  working on the soy free aspect … so here’s another try at the gluten free bread aspects– so far the tweaks and kinks are working out… this was really yummy!


Servings 2 loaves


2 cups Pumpkin Puree
3 cups Splenda
1 cup Vegetable Oil
4 Eggs whisked
2/3 cup Water
3 1/3 cups King Arthur gluten free Flour
6 teaspoons Baking Powder
2 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice

1 teaspoon Cardamom

3 ½ teaspoons Xanthan Gum


Preheat oven to 350 degrees F. Combine Pumpkin, Splenda, Oil, Water, and Eggs in a large mixing bowl and mix well.
Stir to combine Flour, Baking Powder, Cardamom, Cinnamon, Allspice, and Nutmeg in a medium mixing bowl. Gradually add the dry ingredients to the wet ingredients in the large bowl of pumpkin mixture. Use a hand mixer to mix or make sure to stir well so that everything is completely combined.

GENEROUSLY spray two 8×4 nonstick loaf pans with cooking spray. Pour mixture evenly into pans, filling the loaf pan up to 3/4 of the way full. (Do not overfill the pans.)
Bake at 350 degrees for 45 to 55 minutes, or until done. Bread will be done when a toothpick inserted in the center of the bread loaf comes clean



Posting for a reminder- even Nutritionist/Health & Wellness Coaches have to tweak and rework things in their food habits/life….

Okay… The eliminate/reboot (started about a week or so ago) changes to my eating have been eye opening and not easy…

So kudos to those that have food allergies and sensitivities….not that I didn’t think you all were rock stars before…

Since starting… I have realized that a few things I was consuming and have removed were affecting me more than I thought…

See I have PCOS and Hashimoto’s disease (autoimmune diseases)…

I have known with PCOS- low carbs, low glycemic foods, consume anti-inflammatory foods( ie tumeric etc), high fiber and high lean proteins along with avoid processed foods/refined sugars/fried foods…

Then there’s the Hashimoto’s…thankfully above fits this autoimmune disease food requirements with a few extras….
Avoid or eliminate- Gluten/grains (wheat, oats, rice, corn, quinoa etc), soy (soy milk, soy sauce, tofu etc) and whole dairy….ugh…

So currently I’m working on re-lowering my carbs for the PCOS/Hashimoto’s while eliminating gluten/grains…. I have to say I’m starting to feel better…didn’t realize how bad I was feeling due to my fall off the low carbs and now with being almost gluten free…need to read labels better ..sigh… I’m a work in progress with the last part…

Figure if I can continue and get this big hurdle jumped in the next 30-45 days… I’ll start on either the soy or the rest of the dairy components…

Fingers crossed… Hoping flare will settle down now and I’ll feel better enough to start exercising again soon..

Will be posting a gluten free pumpkin bread recipe that was recently attempted soon..