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Easy Gluten-Free Pumpkin Bread made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Easy Gluten-Free Pumpkin Bread made with baking mix Recipe

Moist and tender, with just a hint of spice, this gluten-free pumpkin bread is quick, easy, and sure to please.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

Prep
Bake
Total
Yield
about 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 15-ounce can (about 1 2/3 cups) pumpkin purée (not pumpkin pie filling)
  • 3 tablespoons molasses
  • 1 teaspoon pumpkin pie spice (or a blend of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1 cup chocolate chips, optional
  • 1/2 cup chopped walnuts or pecans, optional
  • sparkling white sugar for sprinkling on top, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan (if you're making the plain version of the bread); or a 9" x 5" inch loaf pan (if you're adding chocolate chips and/or nuts).
  2. In a large bowl, stir together the oil, sugar, eggs, pumpkin, molasses, pumpkin pie spice, and vanilla.
  3. Add the baking mix, stirring to combine.
  4. Mix in the chips and nuts, if you're using them.
  5. Spoon the batter into the prepared pan. Sprinkle the top of the loaf with coarse sparkling sugar, if desired. Allow the batter to rest for 10 minutes before baking.
  6. Bake the bread for 45 minutes, then tent with a piece of aluminum foil and continue to bake for an additional 20 to 30 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. A digital thermometer inserted into the center of the loaf should register about 208°F.
  7. Remove the bread from the oven, let it rest in the pan for 10 minutes, then turn it out onto a rack to cool completely. Well-wrapped, this loaf will stay moist for several days.

Nutrition Information

  • Serving Size 74g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 180
  • Calories from Fat 70
  • Total Fat 7g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 140mg
  • Total Carbohydrate 29g
  • Dietary Fiber 2g
  • Sugars 16g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.