Pumpkin Bread

Pumpkin Bread

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

50-60 Minutes


8-10 slices

Ryze Flour


Ryze Flour Bag
Prep / Cook Time




1 cup
puréed pumpkin
eggs, room temp
1/3 cup
canola oil
1/3 cup
almond milk
1 1/4 cups
RYZE Yellow Flour Blend
1/2 cup
gluten-free rolled oats
3/4 cup
granulated sugar
1 tsp
baking soda
1/2 tsp
ground cinnamon
1/2 tsp
pumpkin spice

Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful. It makes a great breakfast or afternoon snack.


  1. Preheat the oven to 350°F. Lightly grease a metal loaf pan; set aside
  2. Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
  3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.
  4. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
  5. Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: www.glutenfreepalate.com

Photo credit also goes to Chrystal Carver.

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