Gluten-Free Pumpkin Bread with Walnuts

The new road home- and a pumpkin bread recipe (gluten-free)
The new road home, and pumpkin bread recipe.

Pulling Up Roots. Again.

It's been brewing for awhile now- our dissatisfaction with LA and the film business, the slow, dawning realization that living out here is simply not sustainable. Every penny I make goes for rent and bills. The financial pressure is suffocating. And I have no space to paint. Physical space, of course. But also psychic space. The energy of LA is so imposing, so invasive. Someone else's narrative is always intruding. Even if that narrative is only a car alarm. Or a leaf blower.

I can't hear my own voice here.

And so I haven't felt like an artist in a long, long time. I hoped Redondo Beach might be different. But I still didn't have the studio I needed. It was healing to live at the ocean for a year. But again, not sustainable.

My husband and I have been empty-nesters now for seven years or so. Pursuing Steve's mid-life dream of writing screenplays. We've been living like gypsies, in a series of small apartments. But it wasn't always this way. We used to both paint for a living. We used to be homeowners, with a house and a studio, a garden. A family. Steve taught painting for extra income, but we lived off our art. We sold work in galleries, and lived well as artists. I met Steve in a painting workshop. And two and a half years later, he asked me out for coffee.

Art and painting have always been our first bond.

Truth is, these last few years I have missed our "life as artists". I miss having a home, a garden, a private studio. And I told Steve, after visiting New England for our son's wedding last year- I miss New England. I miss the seasons- which connect me to a sense of belonging, connect me to the Earth. I miss New England people.

So we've been talking about this urge for goin' for over a year... the possibility of moving back to the Northeast. We've been waiting for something "big" to happen with one of Steve's scripts- but by now it's clear (he started this venture in earnest in 2006 when he won a screenplay contest that got him a manager; and three independent films are in the can) that it takes years for projects to come to light, that writers are the last to be paid, that writers are being paid less and less.

He's realizing that in the meantime, he needs to balance his long, solitary hours of writing with something more physical- like painting. Painting grounds you. Tethers you to living in the moment, here in the physical world. Perhaps because it is a tactile, kinesthetic action, perhaps because there is a tangible result, immediately, unlike writing screenplays. He feels his work will benefit from balancing the two disciplines.

And if we both want to paint- we need a big studio. And we've looked, out here. But California prices and rents are beyond our reach. Not to mention, the art market here in LA is not exactly clamoring for realistic impressionism, or painterly abstraction. We've visited galleries, strolled art walks, and scoped out work from Culver City to Melrose, from the Miracle Mile to Venice Beach. We both feel we'd be more suited to the East Coast (as we have been, in the past).

So when I discovered an artist link website (after our September Cape Cod visit) a Massachusetts non-profit organization that helps artists find studio space, and found this amazing carriage house art studio in the rural Connecticut town I once lived in...

Darling. It felt like synchronicity...

Our new work/live art studio- moving to Connecticut.
Why are we moving? This is why.

And an opportunity to pursue balance. And peace. And live a more authentic life (I don't have to tell you that LA is all about schmoozing, do I?).

I have always wanted to be an artist. As a little girl I drew on everything- and it got me into trouble in school. My frustrated grade school math teacher would send note after note home to my parents complaining that I didn't pay attention. All I did was draw in class. Doodling (his word) all over multipication tables.

After art school, when I was twenty-four and living back home with my parents on Cape Cod (I moved there to help them in their new venture, a gift/crafts shop), I cut out a magazine photo of a New York woman painter, an abstract expressionist in her barn studio. She was barefoot, in jeans, reaching high to brush some blue paint on the top of a six-foot canvas. It was my dream.

I kept that photo for twenty-five years.

The Connecticut barn that now beckons (once owned by a NY abstract expressionist who painted with Helen Frankenthaler) is a big, airy studio- with more space than we've ever enjoyed. There is the requisite neutral north light. Ample storage for (big) paintings. A deep, double art sink. A rustic loft for living (no frills- or real kitchen- but a wonderful claw foot bath tub). And the biggest miracle of all? It is a rent we can afford.

The kitchen? Well. Yeah. It's barely there. But there is an old electric stove. A small sink. And a fridge.

I predict adding to my Crock Pot recipes index.

We'll be there in three weeks.

In the meantime, I have a make-ahead Thanksgiving recipe for you. A huge pumpkin loaf. Bake it. Wrap it. Freeze it.

And Babycakes, it will feed a crowd.

Gluten-free pumpkin bread studded with walnuts.

Gluten-Free Pumpkin Bread Recipe with Walnuts

Originally published November 2012 by Karina Allrich.

This recipe makes one big, generous loaf of pumpkin bread. Be sure and use a large loaf pan, preferably ceramic, like this one, for even baking. And if you don't care for walnuts, use pecans.


1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup golden brown sugar
1/4 cup cane sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options


Preheat the oven to 375ºF.

Line a large loaf pan - preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).

In a large mixing bowl, whisk together the flours, starches, baking powder, baking soda, sea salt, xanthan gum, spices and sugars.

Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.

Fold in the walnuts by hand, using a big spoon or spatula.

Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.

Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.

*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).

Cool on a wire rack. When the loaf has cooled, loosen the end edges with a thin knife; grip the parchment to gently lift the loaf onto a cutting board.

Remember- a warm loaf is a fragile loaf.

Slice with a serrated bread knife. We grilled our leftover slices in a dab of vegan butter.

I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.

Makes a large 9-inch loaf.

Recipe Source:

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A big warm loaf of pumpkin bread with walnuts. Wonderful for baking ahead- Thanksgiving. Gluten-free. Dairy-free.
Warm from the oven pumpkin bread- gluten-free and dairy-free.

GFG Notes:

This is a gluten-free dairy-free recipe.

Here is the ceramic loaf pan I use, at

I prefer sorghum flour for its soft texture. If you must substitute, perhaps millet flour or certified gluten-free oat flour would be a good choice- if your family eats gluten-free oats (not every celiac can handle oats). I am shying away from brown rice flour for several reasons- including the latest info on arsenic levels in brown rice. If you choose to sub with brown rice flour, the result may be a tad crumbly.

For those not using hazelnut flour, try almond flour or chestnut flour.

I imagine this might work without eggs, but using a replacer may produce a tougher, or denser loaf- and need a different baking time. See my vegan tea bread recipes for guidance.

Option: Cut walnuts to one half cup (or omit). Add in one half cup of dried cherries or cranberries for extra holiday flair.

For more substitution help, please see my guide to baking with substitutions here.


  1. Pursuing balance. That's what it's all about isn't it?
    I'm in hot pursuit also. I've gone back to making soaps.
    I tell ya, it feels like coming home!

  2. Yours is a "shivery" story of all the pieces falling into place that sounds so right for you and your family.Space once used by Helen Frankenthaleris icing on the cake (GF, of course).I hope you'll share stories and insights as you and Steve pursue this dream.

  3. Anonymous18:20

    You are inspiring! Good luck on this new chapter of your life!

  4. Oh, I'm soooo glad you are coming back to where there's air and light and space to be an artist. I live in Western Maine--an artist transplant from the Balto-Wash metro crap. I LOVE it here. You will be "home", I just know it. Come visit for a day trip and I will feed you and hike you and kayak you!!!!

  5. I felt every word of this post! Enjoy the barn studio. That has been a dream of mine for years! Blessings to you as you re-settle and get into the new swing of life.

  6. Anonymous19:01

    Hi Karina,
    L.A. has also lost its luster with us and we are moving to the East Coast too! I wish you happiness and success, with a dash of peace and quiet thrown in! I hope you continue to blog as your recipes and thoughts make my day more than occasionally.

  7. New England welcomes you back!

  8. I can't tell you how happy it makes me to read this. I love how you both can't not listen to your hearts. Also, don't get me started on California and the whole leaf blower thing. We are also on the move...very soon... for much of the same reasons. Congratulations to you both!

  9. Having moved to California from Virginia and missing seasons so much my heart aches, I read your post with vicarious relief and joy! So glad you're following your hearts and returning to your art and a place that feels like home. The writing will happen in its time. The bread looks wonderful. All the best!

  10. Congratulations Karina! So grateful for the amazing GF recipes but so glad you're following your path.

  11. Best of luck in your travels. I hope you find what you are looking for soon, peace.

    I'm looking forward to making the bread.

    Thank you for the blog, I enjoy reading it and making the recipes frequently. -DRH

  12. Congratulations on your upcoming move and your dream studio, Karina! I felt so very happy for you as I read this post.

    And how did you know I was wishing for the perfect gluten-free pumpkin bread recipe? This looks like just the ticket! I will be sure to make this to share at Thanksgiving (and we'll have a lot to be thankful for, provided we all have power by then), but I won't be able to resist making a loaf for myself much sooner.

  13. Wow - I'm floored. And amazed, and awed. So happy for you (I miss New England too). Can't wait to read, see, and hear more about what both of you produce in your new home!

  14. I can't wait to hear about your new is lovely here in New England. :)

  15. Danielle22:58

    Best of luck! I love the seasons, too. Sounds like a perfect plan.

  16. Anonymous23:19

    Happy travels to your new home! How wonderful for you both! Best wishes in your new life! Sustainability is what it's all about, and love.

  17. So happy for you and Steve. As a lifelong New Englander, I can't imagine life without the 4 seasons! Good luck with your move back. Look forward to hearing more from you once you've settled into your new home.

  18. Anonymous23:41

    Home is where you hang your heart, I am sure your new home will embrace you both with comfort,inspiration and happiness. Thank you for sharing your gluten free website with us,I think I speak for everyone who reads your postings when I say that we all hope you both live happily ever after.............

  19. I live in California and have for over 30 years, but I would do anything to hide in your suitcase and live back East. Good luck with your move and some balance in your life ;)

  20. Your new place sounds like a dream!

  21. Anonymous00:05

    Your story was so appropriate as I too am planning a move back East (NY) from CA (SF) soon. I miss seasons- I feel like I can't keep track of time passing or any sense of history since I moved here 4 years ago. I look forward to trying the bread too!

  22. I share your feelings about LA. It's no place for an introvert like myself. A few years ago, I lived in Van Nuys. We moved to Huntington Beach, and that was a little better. And a month ago we moved further south to Lake Forest. I'm hoping it's a nook of friendly people and beautiful outdoors, which is what I've heard. Three moves in 5 years! I know you can relate. I hope we both have found places where we can finally relax.

  23. Anonymous00:10

    We hope you will continue with your fabulous, inspiring GF and vegan cooking and baking! My husband and I find great pleasure in your recipes and blogs. We are former Manhattan "foodies" (before my husband's Celiac diagnosis and my development of an intolerance to all dairy). We would like to continue to enjoy all your artful recipes! We can't blame you for your desire to move back to the east coast--we are here and love it.

  24. Been anxiously awaiting news on your move. What a lovely spot. It deserves you! May your new space embrace you with peace!

  25. Swoon. I had no idea you were an artist! I am so thrilled for you. I can't wait to read more bout your artistic adventures. I hope you will share more, I can't wait to try this recipe. It looks delish. So far I am still working with boxed mixes. Cooking has lost it's pizazz but I'm hoping as my health improves everything else will follow suit! (I'm torn, the test for celiac disease came back negative)

  26. Anonymous03:03

    Hi Karina! New England....what can I say! It's where I come from too, and after almost 20 years abroad, I understand your longing for it's beauty, space and peace. I grew up not far from Cape home! As for your recipe, could I substite the potatoe starch for tapioca starch?? I'm actually allergic to potatoes! Best wishes with your move back East....

  27. Have you ever put any of your paintings up on this site---I'd love to see your work! And, welcome back to the northeast! ...although just in time for my least favorite season of winter! Your barn space looks terribly inviting!

  28. Anonymous07:01

    A high school friend of mine - he dated my best friend for 3 years - is a screenwriter. I'm 51, to give you perspective. After years of writing episodes of a bad kids cartoon as his claim to fame, he and a partner were paid big bucks for a film with Denzel - yes that guy - a few years ago. He's not done anything since that I'm aware of. The trades said he and his writing partner were paid one of the highest figures ever for that script, but he still is not working now nor has any other 'high profile' films in the can. So....even 'sales' in that field don't measure a) happiness or b) continued success.

  29. So happy to read this news about your move "home".....may it all go smoothly, and certainly, New England can only benefit from your beautiful energy, and vice versa.

  30. Good luck! I can not imagine moving to CA. I am born/bred in the NE. It's in my blood or something. We spent 3 winter months in FL once, and I couldn't wait to get back home.

    Wishing you well!!!!!!!!

    And thank you for your G/F recipes!!!!!!!

    Gentle hugs,

  31. I have followed your story and blog for a few years and am so happy for you, Karina.

  32. Hi Karina,
    I'm a NE girl myself through and through, living here in MA. We'll practically be neighbors! All the best to you and Steve. Your new digs look and sound very inviting with plenty of room for creativity! Thank you for the pumpkin bread recipe and we look forward to more of your crockpot creations.

  33. Anonymous09:16

    BEAUTIFUL! Good luck to you on your move. Vermont is not that far away and will provide years of inspiration for your art. Hope you take some weekends to visit. Thanks for your beautiful blog that has become an inspiration to me.

  34. Judi10:09

    It is sometimes hard to believe how quickly the years past. I first started reading your website before you moved to New Mexico from New England, always in the background - looking and trying your delicious recipes. (I am not gluten free, but your brownies - from years back are to die for! - as are your other recipes - I remember you being discouraged because that was the most frequent thing searched for on your website.) Now, seeing you move back and reading this post today makes my heart quicken - makes me reach out. My husband and I live at the beach - on the opposite coast. We are needing a life change, we have been researching the NC mountains a lot lately. Wondering how to put together a plan - to completely vacate the life we have now and start anew. Your post today makes me seem as if we are moving in the right direction. Thank You.

  35. Is this the end to the nomadic phase for you and Steve? Welcome home ♥

  36. Karina,
    Welcome back to CT! What a lovely time of year to move back, so cozy and charming. I am a CT girl and I have loved growing up/living here.
    Your recipes inspire me and have allowed me to cook/bake yummy food that even my non-celiac hubby loves!

  37. Oh, New England - happiness for you, and a bit of "I would love to do that". Gorgeous photo. Sounds so wonderful. Many good wishes!

    This recipe looks terrific...anything pumpkin.

  38. May I post photos and recipes onto Pinterest? Have lots of friends who are gluten-free (as am I) and would love to have access.

    Thank you and happy trails back to Ct.!


  39. Anonymous15:30

    Good luck! 5 years ago I moved from my city dwellings to be with my darling. For almost 3-1/2 years, we lived in 400 s.f. (quite dismal I might add) - no running water, toilet in the "new" house under construction, a 2-burner hot-plate, microwave and small convection oven. I used (forgive me) a bread machine and crock pot a lot! We schlepped in water from town and then finally 1-1/2 years later got running water in the "new" house. We moved into the new house about 15 months ago and it feels wonderful. It sounds like wonderful digs and just remember, when something gets you own, the air is clean and the sun shines in the winter!

  40. This is an exciting development, and I hope it will bring you the peace that has eluded you in California! And the new place looks fantastic (well, except for the electric stove, but you can deal with that.) Savor it!

  41. Anonymous17:20

    I thought your life sounded exciting, but I understand the temporary feeling of it. It's good to get some ground underneath your feet. LA would just be too crazy for me!

  42. Oh, Karina - it is a beautiful studio. I started reading when you were in New Mexico before you started your move to LA and I admire the courage that you and Steve have to move for your dreams. Best of luck!

  43. Karina, So happy for you! I grew up in Northern CA but have lived for 23 years in Pennsylvania (rolling hills outside of Philadelphia) and I never get tired of fall!
    I love your barn studio and I completely understand! Revel in it!! Thank you for the artistic approach you have to life! I love it!

  44. Welcome to CT!...The place sounds amazing...I live in New Milford and love this beautiful town.

  45. Lynne L.21:13

    Oh, my dear, I'm sorry it didn't work out in CA. However, I'm happy that you are following your heart. The barn looks wonderful, peaceful, inspiring...your muse. Wishing you a smooth move and much happiness. As always, thank you for the wonderful recipe!

  46. Very excited for you both! We just moved and downsized for similar reasons. All our money used to go to rent and nothing left over for art and music equipment. We are an artist and musician pair. It is taking some creative thinking to make our new little hobbit house work, but eventually we will figure it out and start into living our dreams and visions as well. All the best to you on making the big move and making your space work!

  47. Loved your post today really resonated with me. And tells us all that things can change in our lives rather quickly if we just believe in it. Wishing you much happiness in your new space and look forward to reading about it...

  48. Your post hit home for me. Someday, I will return to the east coast (preferably the Cape). It's not the time right now but I know deep in my heart, I will return. Everything in its own time. Congratulations on your new endeavor and happiness to you and Steve.

  49. I could not have said it better! My love of New England is so missed and moving our family to LA from Chicago 5 years ago-experiencing the same LA as you are. Your article ran parallel through my veins:) We will retire to the east coast, too! I can't wait until my children graduate and apply to those New England schools so we can take off. :) Thank you for sharing!!

  50. Congratulations on following your passion. I'm looking forward to trying this pumpkin bread as I've tried some other pumpkin recipes and they weren't so good. Pumpkin soup (bleh!), pumpkin rice (meh!). One question - my mom has Diverticulitis so can't eat nuts of any kind. Would it be problematical to leave out the walnuts? Also, can I use walnut oil instead of canola - I use walnut oil with your banana bread recipe.

  51. Safe travels to you and your family on your move! I just wanted to say that I'm very thankful that I've discovered your website, as my sister and I recently found out that we're gluten intolerant. Your recipes have allowed us to feel normal again. Blessings :)
    - Robin

  52. Anonymous18:41

    My kitchen smells amazing as this Gfcf pumpkin love bakes. Thank you Karina. So proud of myself for making it and proud of you for pursuing your dreams, ad Astra per aspera!

  53. Great recipe! It was eaten before any could be frozen. Thanks

  54. Hi there, Karina, Congrats on the move! It sounds like the perfect place for you.

    Today I made your pumpkin bread, subbing Almond Flour for the Hazelnut Flour. It was fluffy and just perfect. FINALLY a successful GF baking day, thanks to you. I had a piece, then another BIG piece, then we went to a festival (with not much I could eat) and came home and I had ANOTHER piece. OK, I'm done now, lol.

    PS: I used the wisks on my Bosch Universal Mixer and I wonder if that helped.

  55. I love your stories. And your recipes are heaven sent. Thank you for another fantastic recipe.

  56. Congratulations on the move and finding the perfect place to live and create.

  57. Canned pumpkin isnt easy to come by in Australia. How do you convert this to fresh pumpkin and how much?

  58. Thank you all for your incredible, lovely, kind and empathetic comments. It means so much to me. I am truly grateful for such wonderful connections here. And I can't wait to get moving. And sharing our next chapter, from Connecticut. XOX Karina

  59. As for using fresh pumpkin instead of canned pumpkin in baking recipes...

    You'll need to cook the pumpkin or squash until it is very soft and mashed/pureed into a velvety, smooth puree. Canned pumpkin is rich and thick. Not watery or thin.

    For conversion: from my chart linked in the side bar:

    1 cup = 8 oz. (236.6 milliliters) or UK 3/4 cup plus 2 dessert spoons

    Hope that helps!


  60. I love pumpkin bread and this looks delicious. We have some gluten issues in our family so it is always nice to find tasty gluten free recipes. Thanks.

  61. This looks soooo good! I've recently been trying to eat 100% gluten free just to see if it can help with weight-loss and I'm discovering that I FEEL so much better and have more energy! I can't wait to try this bread! YUUMM!

  62. I love this blog! You are so heartfelt and your recipes are simple and delicious! Really makes my gluten-free lifestyle MUCH more manageable. Thanks and best wishes on your move.

  63. I love this post! So sincere and intimate.

    Sounds as if you have been needing the change for quite some time and now you're ready for the shift!

    I wish your first winter in your new home will be as tasteful and tender as your pumpkin bread!

  64. Thanks so much for sharing this recipe with us! I made this pumpkin bread today, turned out great!

  65. About to make this! But may I ask- what camera app and editing app did you use when you were an iphone 3gs user? I am a photographer and I enjoy instagram but the filters are few. I'm thankful for your website as I recently became gluten free because of a sensitivity to it which became acne. I've made many of your recipes--not just the baked goods! Thanks

  66. Thanks, Everyone! Glad you are enjoying the recipe.

    Elena, For iPhone apps- I have used Hipstamatic from the beginning (3Gs-4S-5) and CameraBag. I did a lot with those two. Thank you for asking an iphoneography question! Yay. ;-)


  67. Karina, I am so happy for you. I know well that feeling of no psychic space, and I think you've chosen an amazing place for your studio. Enjoy the move and the new start. Welcome back to the East Coast! :-)

  68. Karina,
    Your blog has brought me such joy and my husband and I, too, have been empty nesters for a few years. We were in California and decided about 3 years ago that we couldn't deal with the hustle and bustle anymore. We purchased a home on an acre in rural Oregon where I can teach and we can raise chickens, and garden, and yes, get back to the art. I have a studio (but haven't used it much as yet) and understand your yearnings for peace and creativity. Best wishes to you and your husband and thank you for sharing your insight into the wonderful food that you are sharing with others.

  69. Ah, but this is where I have been seeing you for some time in my mind's eye - back in New England and painting, painting, painting... Glad you are doing this move.

  70. Greetings GFG !

    My 1st post on your forward thinkin' blog ! I am
    workin' on a gluten-free, non GMO project verified
    cook book entitled ' Surfer Cuisine ' ( is my registered url ). As
    an old long board surfer & aspiring chef, I have decided to put together a cook book based on French haute cuisine ( Think Paul Bocuse on the beach ! ) using only GF & non GMO recipes,
    Any advice you have would be welcomed !!!!

    Peace OUT !!!!!!!!!!!!!!!!!!!!!!

  71. I've been following your blog and now feel more kinship than ever. A recent transplant from Philadelphia (last weekend in October), my partner and I moved to a small town in Northwest Connecticut. Our "new" 1890 home also has a barn that will be transformed into my painting studio when time and money allow. Continue to follow your adventures and savor the times and people along the way. It's really all we have. - Tom H.

  72. Hi Karina. I am fairly new to your blog, as my 4 year old was just diagnosed with Celiac Disease. We are a little stressed about the holidays. Can this recipe be done in a breadmaker?
    Thank you so much,

  73. Welcome back home! I am a native eastern Long Islander who has been living in a small town in eastern CT (near UCONN) for awhile now. My husband and I lived in the Blue Ridge Mtns of Virginia for 4 years and although beautiful I pine-ed (no pun intended!) for NY and New England. We had lived in rural Maine for 10 years prior to our move. Living in the south I missed the longer Autumns and Springs and the cool, clear winter skies and oh how we missed hearing the Loons call and the seasonal swing in temps as well. In short we missed the north country so back we moved and we ain't leaving again any time soon if I can help it.
    I also want to thank you for this blog. It is a life line for me as this year I was diagnosed highly sensitive to casein,whey,egg and gluten. I have been trying to figure out this new way of eating ever since. I am entering this new holiday season with trepidation. I will be bringing my own food to my in-law's T-day dinner as I am the only one eating this way. Meanwhile my parents and siblings are trying to figure out how we can change our holiday Christmas traditions (Italian) to suit my dietary needs as much as possible. This first holiday eating season is a scary one for me so I am grateful for this and the other blogs I have found which are helping to show me the way through.
    Safe travels home! The Loons are calling you back.


  74. Thank you all for your wonderful comments and thoughts shared. I appreciate your kind words of kinship. More than you know!

    As for making this pumpkin bread in a bread machine- it is a very large loaf, so your machine would have to be able to bake a 2-lb loaf- if not- I do have another recipe for pumpkin bread that was baked in a Breadman machine. See my Pumpkin Pie Bread.

    Cheers and Thanksgiving blessings,


  75. Anonymous20:22

    Found your site while searching for gf recipes and was enticed by your story. I wish you well. As someone who has lived and survived in the entertainment business in LA for 18 years, I understand your quest for balance. One can never say no to our art. Thanks for all the wonderful recipes.

  76. oh my gosh this was fantastic!! I have missed my favorite pumpkin bread since switching to entirely gluten-free cooking and baking a year ago. I tried reworking my old recipe as a gf recipe a couple of times, but it was only ok at best. I have made some great muffins, but anything larger tended to fall apart.

    this looked SO fabulous that I actually took a photo of it sitting on the cutting board before I cut it! Your trick with the parchment paper was just what I needed.

    and everyone loved it! I'm a huge pumpkin fan, and before she stopped being able to eat gluten, our old pumpkin bread recipe was my daughter's favorite.

    thank you so much!

    and to people who are tempted to switch flours, I think it was this combination of flours and starches that kept it from being gritty, as many gf recipes are.

    Can't wait to try another of your pumpkin recipes!

  77. GOODNESS! This Recipe is totally FABULOUS!! I just sliced off the first piece straight out of the oven (couldn't wait) and it was well worth the effort! Thankfully I had JUST the right amount of potato starch left...Thank you for posting these yummy recipes! I am so GF baking challenged (I used to be a good baker until I had to omit the gluten) and DF is the added twist that just makes my life a little more challenging...but wonderful bakers/bloggers like you help make it a little easier! :) THANKS!

  78. Made this today. Will be writing a post re pumpkin bread using this recipe and giving you credit of course. It's like you are in my head with this one, ah so good. The banana bread is next. Thank you!


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