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Gluten-Free Pumpkin Oat Bread


  • 1 1/2 cups gluten-free oat flour
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp xanthum gum
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup of canola oil or melted virgin coconut oil
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 2 large eggs


  1. Preheat over to 350F
  2. Combine flours, starch, baking powder, salt spices and xanthan gum in a large mixing bowl. Stir to blend and add in pumpkin, oil, honey, sugar, and eggs. Stir into flour until smooth and moist.
  3. Pour the batter into a greased 9×5 inch loaf pan. Top with pumpkinseed kernels and oats.
  4. Bake for 1 hour or until a knife inserted in the middle of the bread comes out clean.
  5. Cool for 30 minutes before removing from the loaf pan.
  6. Allow to cool completely before slicing (or serve hot, but it will be harder to cut!).


Original recipe by Robert Landolphi, Gluten-Free Baking (CookingLight)


  • Serving Size: 16