Gluten-free, Dairy-free Pumpkin Bread

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 172.5 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Gluten-free, Dairy-free Pumpkin Bread calories by ingredient

Number of Servings: 30


    1 1/2 c White Rice Flour
    1 c Brown Rice Flour
    1/2 c Millet Flour
    1/2 c Potato Flour
    1 c Splenda Brown Sugar Blend
    2/3 c Splenda Sugar (white) Blend for Baking
    2 c Pumpkin Puree
    1/2 c Vegetable oil
    1/2 c Applesauce, unsweetened
    2/3 c Lite Coconut Milk
    2 tsp Baking Soda
    1 tsp Salt
    1 tsp Nutmeg, ground
    1 1/2 tsp Cinnamon, ground

    2/3 c Flaked Coconut
    1 c Pecans, chopped


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans*.
2. In a large bowl combine the flours, sugars, pumpkin puree, oil, applesauce, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. (This will be a thick paste-like form, it is not the consistency of normal "dough.") Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

*If muffin form is desired, fill 2/3 to all the way full and reduce cooking time to 30-35 minutes.

Number of Servings: 30

Recipe submitted by SparkPeople user LAUREN1742.

Member Ratings For This Recipe

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    was looking for a gf pumpkin bread recipe... if I have all of the flours, I'll give them a try... I'll add raisins, cause I wanted a pumpkin raisin bread. I don't have the nuts or coconut, so if I make this before I get to a store, I'll be doing it without those. Looking forward to trying it!! - 12/22/12