Gluten-Free Pumpkin Gingerbread Recipe

20141002-296517-GF Tues-Pumpkin Gingerbread-Elizabeth Barbone.jpg
Is it a pumpkin cake, or pumpkin bread? Does it matter when it's this delicious? Elizabeth Barbone

The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.

Why this recipe works:

  • A mix of molasses, golden syrup*, and granulated sugar adds a caramel-like flavor without making the bread too sweet.
  • A full tablespoon of ground ginger makes the bread spicy in a way most pumpkin-spice desserts aren't.
  • Using oil instead of butter gives the bread a moist, tender crumb--and adds the benefit of being dairy-free for those who need to avoid dairy.

*If you don't have golden syrup (a cane syrup) in your pantry, you can replace it with molasses, bringing the total molasses in the recipe to 3/4 cup

Recipe Facts

Active: 20 mins
Total: 60 mins
Serves: 12 servings

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  • Gluten-free non-stick cooking spray
  • 1 1/2 cups (6 ounces) white rice flour
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (4 ounces) sorghum flour
  • 1/2 cup (2 ounces) cornstarch
  • 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 pure pumpkin (not pumpkin pie filling)
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup molasses
  • 1/4 cup golden syrup


  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.

Special equipment

Stand mixer or whisk

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