Gluten-Free Pumpkin Bread (no xanthan gum)

5 from 3 votes

Gluten-Free Pumpkin Bread (no xanthan gum)

This Gluten-Free Brown Butter Pumpkin Bread made with alternative flours and without xanthan gum is the most moist and delicious pumpkin bread you will eat this Autumn.

Prep Time20

Cook Time1

Total Time1 20

Course: Bread

Cuisine: British

Servings: people

Calories: 421kcal

Author: Georgina Hartley

Ingredients

400 g pumpkin puree I used tinned
270 g caster sugar
3 eggs medium
160 g unsalted butter
125 g sweet white rice flour (glutinous rice flour)
110 g sorghum flour
100 g millet flour
65 g potato starch (not potato flour)
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon salt
30 g pumpkin seeds
1 tablespoon caster sugar
1 tablespoon water
pinch of cinnamon

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan / gas mark 4 and line and grease a 9 inch loaf tin.
First you want to turn your butter into melted brown butter. Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it’s ready so it doesn’t begin to burn.
Pour the butter into a food mixer or large mixing bowl along with the pumpkin puree, sugar and eggs and beat until smooth.
In a separate bowl sift together the flours, baking powder, bicarbonate of soda, spices and salt then add to the rest of the mix. Beat until well mixed.
Pour the batter into the baking tin and scatter the pumpkin seeds evenly over the top.
Bake for 55-60 minutes or until an inserted cocktail stick comes out clean.
Leave the pumpkin bread for 5 minutes to settle in the cake tin, then turn out onto a cooling rack and leave for a moment whilst you prepare the cinnamon syrup.
Pour the caster sugar, water and cinnamon into a small saucepan and turn the heat onto low. When the sugar has melted then turn the heat off and brush the syrup over the top of the pumpkin bread. Leave to cool completely before you slice and serve.

Notes

Gluten-Free Flours

This recipe has been perfected using this specific blend and ratio of flours. You can substitute one of the wholegrain flours for an alternative wholegrain flour or one of the starchy flours for another starchy flour but I cannot guarantee the results.

Brown Butter

You can omit browning the butter and just use melted butter but it's very easy to take it that mini-step further and really gives a great flavour. Just keep a close eye on it whilst it is melting and remove from the heat and pour out of the pan as soon as it's ready.

How to store

Store in an airtight container, kept in a cool dark place for up to 5 days.

Freezing

This pumpkin bread freezes very well. Once at room temperature, double wrap in cling film and aluminium foil for good protection. It will freeze well for up to 3 months.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of pumpkin bread, assuming it is cut into 10 slices.

Nutrition