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Pumpkin Bread

This recipe mimics Starbucks' pumpkin loaf, but can be made gluten free.
Author: Ginger



  • 1 1/2 cups flour see below for gluten free↓
  • 3/4 cup sugar
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. xanthan gum for gluten free
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cardamom
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 tsp. vanilla
  • pumpkin seeds or walnuts for topping



  • Heat oven to 350°
  • In a large bowl combine flour, sugar, salt, baking soda, salt, spices, and xanthan gum (if using). Stir well to mix.
  • In a separate medium bowl, mix together eggs, oil, canned pumpkin, and vanilla. Add wet ingredients to dry ingredients and stir well, until the batter is smooth, but do not over mix. .
  • Pour into a 9" x 5" loaf pan that has been sprayed with non-stick spray, and sprinkled with a little flour. Sprinkle pumpkin or walnut seeds on top of bread.
  • Bake at 350° for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the center of loaf.
  • Remove from oven and cool for about five minutes, and then remove the pumpkin bread to a cooling rack.
  • Allow bread to cool completely before slicing.


Visit http://comfortfoodinfusion.com/gluten-free-flour-mix/ for my gluten free flour mix. The version used in this recipe is the oat flour version. It is best to make a large batch of the flour and measure out the 1 and 1/2 cups needed for this recipe.