Sponsored Links

Gluten-Free Pumpkin Bread with Honey and Maple

Pumpkin Bread with Honey & Maple

Pumpkin Bread with Honey & Maple


Fragrant nutmeg, ginger and cinnamon will scent the kitchen while your loaf of this gluten-free pumpkin bread is baking.  Your nose will be happy, then your mouth even happier when you taste the cake-like texture with raisins and pecans in each bite.

On a table with a Thanksgiving spread, these will compete well, even when pumpkin pie is next to it. It will also disappear quickly in December…in fact, this is a good year-round recipe.  It’s just especially good during the holidays!

Sometimes I make a loaf to slice. Other times I make muffins. Either way, frosting is not needed.  In fact, frosting takes away from the texture and flavor.  They are better without it.

They have a sweet flavor which is good for snacks or desserts.  Since it uses honey and maple syrup, it has a sugar-free, low-glycemic kind of sweetness.  The recipe is also dairy-free, lactose-free and soy-free.

The muffins pack well in lunches, which is great since they taste so good for a lunchbox snack.  They may not last until lunch, though.  This morning I had some for a mid-morning snack!


Gluten-Free Pumpkin Bread with Honey and Maple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Makes 1 loaf or about 12 slices


  • 7/8 Cup Gluten-free Flour Mix (like King Arthur Flour Gluten-Free Multi-Purpose Flour)
  • 7/8 Teaspoon Xanthan Gum
  • 3 Tablespoons Honey
  • 1/3 Cup Maple Syrup
  • 3/8 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Nutmeg, ground
  • 1 Dash Ginger, ground (or more, if you like)
  • 1 Dash Cinnamon, ground (or more, if you like)
  • 1/4 Cup Oil (olive or grape seed or canola)
  • 1/4 Cup Pumpkin, canned (or use your own pureed)
  • 2 2/3 Tablespoons Water
  • 1 Large Egg
  • 1/4 Cup Raisins, golden or regular
  • 1/4 Cup Pecans, broken


Preheat oven to 350 degrees.

Grease and flour a medium loaf pan.

Mix together the dry ingredients.

Add the remaining ingredients to the dry ingredients.

Mix well.

Pour into pan.

Bake for 30-40 minutes, or until done in center.

Cool before removing from pan.

For muffins, fill greased and floured muffin tins 2/3 full; bake for 15-20 minutes, or until done.


This will be posted at the following:

Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays

The Gluten-Free Homemaker’s Gluten-Free Wednesday

On Thursday, the Gluten-Free Holiday party celebrating Thanksgiving Favorites at Shirley’s place, Gluten-Free Easily (That’s the popularly known #GFHoliday event!)

Posted at the Ultimate Recipe Swap at Life as Mom for Potluck Foods and Other Dishes That Travel Well

Easy Green Mama’s Gluten Free Tuesday

The Tasty Alternative’s Allergy Friendly Wednesdays

Katherine’s Corner Thursday Favorite Things

Vegetarian Mamma’s Gluten-Free Fridays

Rattlebridge Farm’s Foodie Friday

Simple Living and Eating’s Foodie Friday