Pumpkin Bread with Honey & Maple

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


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  • Linda

    November 15, 2010

    Honey and maple, yum! It looks delicious, Pat.

  • Alisa

    November 13, 2010

    Im saving your recipe and will try this soon. I can just imagine how wonderful my kitchen would smell like while baking this.

    • Pat

      November 13, 2010

      Yes, and it’s an especially good way to get ready for a holiday — I hope yours is wonderful!

  • Alta

    November 12, 2010

    Love the addition of maple syrup here. Yum!

    • Pat

      November 13, 2010

      Thanks! I liked it better than the other combinations I’ve tried, too.

  • Shirley @ gfe

    November 11, 2010

    Pat, I love your version with honey, maple syrup, and oil! I’m definitely trying it the next time I make pumpkin bread–yum. :-) Thanks so much for sharing it as a Thanksgiving favorite at gfe for our Gluten-Free Holiday event!


    • Pat

      November 11, 2010

      Thanks, Shirley. This recipe really does qualify for the “easily” label — which I love about your blog! — so I hope you will try it. It’s one of those things I can stir together quickly and pour into the pan, quick as anything!

  • vincent

    November 10, 2010


    We bumped into your blog and we really liked it – great recipes YUM YUM.
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    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
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    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,


  • Stair Climbing

    November 10, 2010

    Your pumpkin bread sounds really good, thanks for the recipe.

  • Katerina

    November 10, 2010

    This bread has cinnamon and nutmeg my two most favorite spices in the world. I bet its smell was incredible.

    • Pat

      November 11, 2010

      In a previous life this recipe was not gluten-free or low-glycemic, but once in a while I made it anyway for others in my family, like my husband, who loves it. Even then I enjoyed baking it because of how the wonderful smells lingered.

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