Pumpkin bread

Gluten-free pumpkin bread

Prep time: 30 minutes

Cook time: 1 hour 5 minutes

Serves: 1 bread / 12 portions

Calories: 135

Pumpkin makes a wonderful addition to bread, adding color, nutrition, and flavor. Gluten-Free Pumpkin bread is great any time of the year, but especially when it’s pumpkin season! The recipe is naturally dairy-free.

Do I need to say more? This soft, tender pumpkin bread recipe is perfect for Autumn.

If you’ve tried this recipe, let us know in the comments down below how you liked it!

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

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Pumpkin bread

  • Prep time: 30 minutes
  • Cook time: 1 hour 5 minutes
  • Total time: 3 hours 35 minutes
  • Serves: 1 bread / 12 portions
  • Calories 135


  • 250 g Hokkaido pumpkin, cooked
  • 7 g yeast, dry
  • 5 g maple syrup
  • 2 tbsp chia seeds
  • 250 g oat flakes, (alternatively oat flour)
  • 100 g corn starch, (alternatively potato starch)
  • 75 g rice flour
  • 1 tsp psyllium husks
  • 10 g salt
  • 1 tbsp balsamic vinegar
  • 125 ml ml carbonated mineral water
  • 30 g pumpkin seeds


  • 1)

    Puree the cooked pumpkin and weigh of 250 g of puree.

  • 2)

    Mix the yeast with the maple syrup and 50 g lukewarm water. Cover and let stand for 15 minutes until the yeast forms bubbles.

  • 3)

    Mix the chia seeds with 4 tablespoons of water and allow to swell.

  • 4)

    Grind the oat flakes in food processor. Add the oat flour, rice flour and starch to a mixing bowl. Mix in the psyllium husks and the salt. Add the yeast water, chia seeds, pumpkin puree and vinegar and knead everything with the flat beater of a food processor (or with the dough hooks of a hand mixer) for 10 minutes. Gradually add as much mineral water until the dough is smooth and only slightly sticky. The amount of mineral water depends on the moisture of the pumpkin. At the end, mix in the pumpkin seeds.

  • 5)

    Cover the bowl and let the dough rest for one hour.

  • 6)

    Lightly knead the dough and place it in a baking pan. Cover and let rest for another hour.

  • 7)

    Preheat the oven to 230 degrees Celsius conventional heating (top-bottom heat).

  • 8)

    Bake the bread covered with aluminum foil for 45 minutes. Remove the foil and bake for another 20 minutes.

  • 9)

    Before cutting, leave to cool completely on a cooling rack.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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