Recipe: Best Ever Gluten Free Pumpkin Loaf

pumpkinloaffull 223x300 Recipe: Best Ever Gluten Free Pumpkin LoafOk, ok, ok, ok… I get the hint…

You want the recipe!

After posting this on Facebook, people were asking for the recipe within minutes! As they should be – it’s one of the best things I’ve ever put into my mouth!!

Well, here it is, though, I can take zero credit for it.

It’s the recipe on the back of the large bag of Pamela’s brand (you can find it on or in local grocery stores) gluten free Baking & Pancake Mix. I did change the topping up, though – couldn’t help myself!

Alright, grab a pen and paper, better yet, just pin this onto your “Deliciously Gluten Free!” Pinterest board to refer back to quite often!! (ok, now I’ve fool-proofed it – here’s the link to the pin so all you have to do is repin it onto your own board for easy access right back here to the recipe any time you need it)

It makes the perfect fall or winter snack, so I just had to make it one more time before spring.


~ 4 tbsp melted butter

pumpkinloafsliced 300x266 Recipe: Best Ever Gluten Free Pumpkin Loaf~ 2 large eggs

~ 1 1/3 cup Pamela’s Mix

~ 1 tsp cinnamon

~ 1 cup canned pumpkin

~ 1/2 cup sugar (I use agave – it makes it more moist, too!)

~ 1/4 tsp cloves

~ 1/2 tsp salt

~ 1/2 tsp ginger

Preheat oven to 350 degrees. Mix all dry ingredients together. Then add all the wet ingredients and mix well.

Add mixture to a greased loaf pan.

Top with optional topping below… OR

pumpkinloafslice Recipe: Best Ever Gluten Free Pumpkin Loaf

Topping: (optional)

~ 2 tbsp melted butter

~ 1/3 cup packed brown sugar

~ 1/2 cup nuts (sliced almonds, walnuts, pecans)


My Preferred Topping:

~ A handful of turbinado sugar!!! (I couldn’t help but offer a tasty photo)

pumpkinloaftoppinggoodness Recipe: Best Ever Gluten Free Pumpkin Loaf

Sprinkle the top with your preferred choice of topping and pop it in the oven for 50-60 minutes.

pumpkinloafbite 150x150 Recipe: Best Ever Gluten Free Pumpkin LoafCool on a plate or wire rack (though, it is very moist so be careful).

Slice & enjoy!!

Store in the refrigerator for a wonderful snack, warm or cold, any time of day… or night!

Ooo, I almost forgot. Tip for storing: make sure you don’t wrap it with anything when you place it in the fridge. Just put the end slice up against the loaf and set it all on a plate on a shelf in the refrigerator. That way, the topping stays all crispy instead of getting soggy under wraps!


“Like” this post, tweet it out, and pin it!


JessBio200 Recipe: Best Ever Gluten Free Pumpkin LoafJessica Stone is a mom of 4 and owner of her own businesses in the fitness, beauty, and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple. Connect with Jess live today on Facebook!

Recipe: Best Ever Gluten Free Pumpkin Loaf

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