Gluten-Free Ginger Pumpkin Bread

Gluten-Free Ginger Pumpkin Bread

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • Gluten-free non-stick cooking spray
  • 1 1/2 cups finely ground white rice flour (6 ounces; 170 grams)
  • 1 cup granulated sugar (7 ounces; 198 grams)
  • 1 cup sorghum flour (5 ounces; 142 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon xanthan gum
  • 1 (15-ounce) can pumpkin puree
  • 4 large eggs (7 ounces; 200 grams)
  • 3/4 cup vegetable oil (5 1/4 ounces; 148 grams)
  • 1/2 cup molasses (6 ounces; 170 grams)
  • 1/4 cup golden syrup (3 ounces; 85 grams)


  1. Adjust oven rack to middle position and preheat oven to 350°F. Spray a thirteen by-nine inch pan with nonstick cooking spray.
  2. Whisk together white rice flour, sorghum flour, cornstarch, ginger, cinnamon, nutmeg, baking soda, salt, and xanthan gum in a large mixing bowl.Add pumpkin, eggs, oil, molasses, and golden syrup. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
  3. Spread batter evenly into prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 45 minutes. Remove pan from oven and place on a wire rack. Allow to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.