Pumpkin Loaf

Moist and delicate, with a rich pumpkin aroma.

Pumpkin Loaf

Angie Halten
Serve at brunch, lunch or an afternoon get together. Very Moist!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 24



  • 2 cups canned pumpkin
  • 1 cup honey
  • 1 cup vegetable oil
  • 1/2 cup water
  • 4 eggs


  • 1/2 cup bean flour
  • 1 1/2 cup rice flour
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking soda
  • 3 tsp xanthan gum


  • Stir together flour, sugar, baking soda, salt and spices.
  • Stir together pumpkin, corn oil and water, add eggs one at a time.
  • Make a well in center of flour mixture, add pumpkin mixture and stir.
  • Pour into 2 greased loaf pans and bake for 1 hour at 325°F, or until internal temperature of loaf reaches 205°F, using an instant read thermometer.
Tried this recipe?Let us know how it was!


See also
Orange and Honey Loaf

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