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Pumpkin Loaf


I have taken this recipe from Betty Crocker's new cookbook and modified it to be gluten free. Double the spice and make into muffins for a fun variation! You can also use half brown sugar half white sugar if desired.
Optional Vanilla Chia Frosting:
1/2 cup butter
2 tbsp. almond milk
3 cups icing sugar
1 tbsp vanilla
1 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp ginger
1/8 tsp cardamom
Beat butter, milk, vanilla, 1 cup sugar and spices together. Slowly add remaining sugar. Beat until smooth.

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  • 1 can pumpkin
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 1/2 cups rice flour
  • 1 /12 cups corn starch (replace 1/2 cup with hemp or flax seeds if desired)
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder


Servings 2
Preparation time 15mins
Cooking time 65mins


Step 1

Mix together pumpkin, sugar, eggs, vanilla, and oil in large bowl.
In smaller bowl, mix together dry ingredients.
Add dry ingredients to wet and mix together until all dry ingredients have become moistened. Batter should be lumpy.
Pour into greased loaf pans. Place in oven so that pans are in center of oven.
Bake 50 minutes until toothpick inserted in center comes out clean.
Cool on wire rack. Remove from pan. Enjoy! Freeze unused portions.

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