Gluten Free Pumpkin Bread
Fluffly and fragrant gluten free pumpkin bread, with a festive and lovely pumpkin shape!
Recipe type: Bread
Cuisine: Gluten Free, Vegan
  • 1 Hokkaido pumpkin (150 g pumpkin puree)
  • 120 g organic brown rice flour
  • 120 g potato starch
  • 60 g tapioca starch
  • 10 g psyllium
  • 10 g fresh yeast
  • 5 g salt
  • 20 g olive oil
  • 1 tbsp honey
  • 210 g lukewarm water
  • Spices: Blend of 1 tsp cinnamon, ½ tsp ginger, ¼ nutmeg, ⅛ clove.
  • Pumpkin seeds to garnish
  1. Cook the Hokkaido pumpkin with water in a large saucepan for about 30 minutes until tender. Peel the skin. Cut it in two and remove the stringy pulp and seeds (you can save the seeds to dry and roast). Mash 150 g of flesh into puree. Let it cool down.
  2. Mix fresh yeast with lukewarm warm water, add honey and combine.
  3. In a bowl combine rice flour, starches, psyllium, salt and spices with a whisk. Add the pumpkin puree and yeasty water and mix with a spatula (or in your stand mixer) until a dough forms.
  4. Place the dough on a baking sheet covered with parchment paper. Form a smooth ball.
  5. Take a long piece of string and place it half way on top of the dough. Flip the dough over and cross the string pieces on the bottom. Flip over again and do the same thing until the dough is divided in 8 parts.
  6. Cover the dough and let it rise for 1,5 hour.
  7. Preheat oven 210 degrees. Sprinkle pumpkins seeds on the top of the dough and place in the oven for 50 minutes. After 20 minutes, decrease the temperature to 190 degrees. Bake until goden brown. The bread should sound hollow when tapped on the bottom.
  8. Remove from the oven and place on a rack to cool down. Cut and remove the strings.
Recipe by Chocolate & Quinoa at