Adapted from

Just made these for Roy’s birthday. A fun thing to bake as the pumpkins are appearing everywhere!


1⁄2  cup butter

1 cup sugar (I use a bit less, as we don’t like things too sweet)

2 eggs

1 teaspoon vanilla

1 (15 ounce) can pumpkin

2 to 2-1/2 cups gluten-free flour, blend (start with 2 cups and add more if mix is too wet; recipe below)

1 1⁄2-2  teaspoons pumpkin pie spice** (use more spice if you want stronger flavor; I did)

1  teaspoon baking soda

1⁄2 teaspoon salt

optional adders:

1/2 cup walnuts

1/2 cup raisins


Pre-heat oven to 325 degrees, and lightly grease or spray a mini-loaf pan.

Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add vanilla and pumpkin and mix until well-blended.

In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and fold/stir until combined. Fold in walnuts/raisins if adding. Do not over-mix. Garnish mini-loaves with walnut pieces, if desired.

Spoon into prepared mini-loaf bread pan and bake 45- 50 minutes for mini-loaves or one hour to one hour and fifteen minutes for single bread loaf.  Check to see if loaves are done if toothpick comes out clean.

Let sit for 10 minutes to cool on rack; remove mini-loaves from pan to fully cool. Makes eight mini-loaves or single loaf.

*Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

**1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice