If you love pumpkin, then you will love this Gluten Free Pumpkin Bread Recipe with Glazed Pecans! Moist and delicious, and it’s a breeze to make. It also makes a great gift idea for gluten free friends and family members.
INGREDIENTS
Bread:
4 tablespoons butter, melted
2 large eggs
½ cup white granulated sugar
1 cup canned pumpkin
1 and 1/2 cups Pamela’s Ultimate Baking and Pancake Mix (buy here)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger + ¼ teaspoon cloves (optional)
Topping:
4 teaspoons butter, melted
1/2 cup brown sugar
1/2 cup pecan pieces
INSTRUCTIONS
Preheat oven to 350 degrees.
Grease an 8 x 4 loaf pan.
In a large bowl, beat together butter, sugar, eggs and pumpkin.
Stir in baking mix, salt, cinnamon plus ginger and cloves if desired.
Pour batter into loaf pan.
In a separate bowl, mix topping ingredients and pour over the top of the batter in the loaf pan.
Lightly press nuts into the top of the batter.
Bake 50 to 60 minutes or until a knife or toothpick inserted into the center comes out almost clean.
I’m linking up to Gluten Free Tuesday and Gluten-Free Wednesday!
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Silly question, but any type of gluten free pancake mix will work right? What about a gf all purpose baking mix? Thank you.
The mix we used is Pamela’s Pancake AND Baking Mix, so I am sure that most good gluten free baking mixes should work, but since we have not made the bread with any other mix, I cannot assure you that it will turn out exactly the same. We also like Bob’s Red Mill Gluten Free Baking Mix in other recipes, but haven’t tried it with this.
🙂
That looks so good! Love pumpkin bread!
It’s amazing, so don’t make it unless you have a lot of self-control – haha!
This looks so good and easy to make! Can’t wait to try! Sharing this one!
My daughter made it again last night and had to hide it from me. It is seriously addictive!