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Place all the ingredients in a bowl and whisk together using an electric whisk. For the pumpkin puree, roast fresh pumpkin (about 350-400g generally yields 250g once cooked and pureed) until soft then blend in a food processor or with a hand held stick blender, you don't need to add anything to it but you may need a drop of water to loosen it in the food processor.
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Grease and line and 2lb loaf tin and pre heat your oven to gas mark 5/190c.
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Pour your mix in the tin and bake for 45-50 mins until browned and cooked through, a skewer pressed in the middle should come out clean.
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Turn out and allow to cool fully before slicing.
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Gluten Free Pumpkin Loaf
This cake loaf is perfect during the autumn months, packed with pumpkin and beautifully spiced.
- Recipe by Alison Wheatley
- Added22nd October 2016
- Prep Time20 Mins
- Makes10 slices
If you have left over pumpkin from making jack-o-lanterns then you have to try pumpkin bread. It is basically a spiced cake filled out with pumpkin puree, our version is gluten and dairy free and so deliciously spiced you won't be able to leave it alone. It is lovely on it's own, spread with butter or with a little peanut butter!
This recipe is
Contains
- Egg
Method
Nutritional Information (Per slice)
Cals
Calories
296
Carbs
47g
Fibre
2g
Fat
11g
Sugar
21g
Protein
4g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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