Gluten-Free Pumpkin Gingerbread Recipe

Name: Gluten-Free Pumpkin Gingerbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0F. 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.

1074

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Pumpkin Gingerbread Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!