Gluten Free Pumpkin Pudding Bread could also be called the best gluten-free pumpkin bread. It is one of our favorite recipes to make during the fall and holidays.

During the holidays back in 2010, my family missed some of our favorite holiday foods.

I had only been gluten-free for a few months, and I was still trying to figure out this whole new way of eating and baking.

After learning quite a bit about gluten free baking, I started experimenting with favorite holiday foods.

One of the first holiday recipes I converted to gluten-free was this pumpkin pudding bread. We call it the best pumpkin bread.

It is a recipe from an old Taste of Home recipe that I have been making for years, long before going gluten-free, and adapting it to gluten-free.

It was not your average pumpkin bread because it was more like a dessert. I think the gluten free version is as good as the regular version.

I have made the gluten-free pumpkin bread almost every year since adapting it to gluten-free back in 2010.

If you are looking for a pumpkin bread to make this year this is a great one to try.

Yield: 24 servings

Gluten Free Pumpkin Pudding Bread

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My family's favorite pumpkin bread made gluten free.

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 5 eggs
• 1-1/4 cups vegetable oil
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• 1 teaspoon xanthan gum
• 2 cups sugar
• 2 packages (3 ounces each) cook-and-serve vanilla pudding mix (do not use instant and make sure that it is gluten free )
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

In a large mixing bowl, beat the eggs.

Add oil and pumpkin; beat until smooth.

In a separate bowl, combine the remaining ingredients. Gradually beat into the pumpkin mixture.

Pour batter into two greased loaf pans.

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes then remove from pan and finish cooling on wire cooling rack.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other gluten free flour blends may worke, but they have not been tested.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 465Total Fat: 37gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 39mgSodium: 171mgCarbohydrates: 31gFiber: 0gSugar: 21gProtein: 2g

Nutritional values are approximate and aren't always accurate.

Published November 2010. Updated November 2025.

The post Gluten Free Pumpkin Pudding Bread appeared first on Lynn's Kitchen Adventures.

    

It is the time of year where soup is on the menu plan at least once a week. I love soup season!

Here is this week’s menu plan.

Menu Plan 11.8.25

It is soup and pumpkin season and both are on this week's menu plan.

Pumpkin Oatmeal Breakfast Cookies

Change up your basic bowl of oatmeal with these easy to make pumpkin oatmeal breakfast cookies. Yes, you can have cookies for breakfast.

Get the Recipe

Apple Muffins

Apple muffins are a fall must have at our house, but they work great for any time of year.

Get the Recipe

Martha Stewart's Classic French Toast Recipe

A classic French toast recipe made with a few easy tips.

Get the Recipe

Applesauce Bread

A simple old fashioned applesauce bread recipe.

Get the Recipe

Pizza Chicken

Change up pizza night with this easy to make pizza chicken.

Get the Recipe

Tuna Soup

Tuna soup also known as tuna chowder is an easy inexpensive gluten free lunch or dinner.

Get the Recipe

Beef and Beans Casserole

Quick and easy dinner using only five ingredients.

Get the Recipe

Buttered Rice with Ground Beef

Buttered Rice with Ground Beef is a simple frugal dinner that your family is sure to love.

Get the Recipe

Eggs and Rice with Soy Sauce

An easy inexpensive breakfast for dinner.

Get Recipe

Easy Pasta Sauce

Skip the jar and make this easy homemade pasta sauce.

Get the Recipe

Paula Deen's Pumpkin Bars

Pumpkin bars are a fall favorite. They are easy and delicious to make and everyone loves them!

Get the Recipe

Martha's Chocolate Pudding Cake

Martha Stewarts Chocolate Pudding Cake is an easy old fashioned dessert using ingredients that you probably have on hand

Get the Recipe

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Here is this week’s menu plan. I made notes next to the ingredients that need to be gluten free but as always read labels to make sure that your ingredients are gluten free.

Gluten Free Menu Plan 11.9.25

The best gluten free bread and more are on this week's gluten free menu plan.

Gluten Free Pancake Mix Recipe

Make gluten-free pancakes at home with this homemade gluten-free pancake mix.

Get the Recipe

Gluten Free Applesauce Muffins

Photo Credit: gfkitchenadventures.com

An old fashioned recipe made gluten free.

Get Recipe

Instant Pot Hard Boiled Eggs

Boiled eggs made easy in the Instant Pot.

Get the Recipe

Mexican Tomato Soup

Mexican Tomato Soup is a delicious version of a classic tomato soup.

Get the Recipe

Homemade Panera Baked Potato Soup

Homemade Panera style soup is easy to make at home using just a few ingredients.

Get the Recipe

Gluten Free Sandwich Bread

Gluten Free Sandwich bread slices perfectly for the best gluten free sandwiches.

Get the Recipe

Crustless Sausage Quiche

Crustless Sausage Quiche is quiche made quick and easy by skipping the crust.

Get the Recipe

Cheesy Fajita Chicken

Cheese, fajita seasoning, and chicken are combined in this quick and easy dinner recipe.

Get the Recipe

Fried Cabbage and Kielbasa

Fried Cabbage and Kielbasa is an easy one pot meal.

Get the Recipe

Greek Scrambled Eggs

Make scrambled eggs special with these Greek Scrambled eggs. Makes a great breakfast for dinner.

Get the Recipe

Gluten Free Pumpkin Pie Cake

The flavors of pumpkin pie in a the form of cake in this gluten free pumpkin pie cake.

Get the Recipe

The post Gluten Free Menu Plan 11.9.25 appeared first on Lynn's Kitchen Adventures.

    

Have you seen the recipe for pumpkin pie cake, but didn’t want to make it because it contained a cake mix? Today I have a version of that cake, but without the mix.

This homemade Pumpkin Pie Cake is just as quick and easy to make as the store-bought version.

There are many versions of pumpkin pie cake. You might have even seen some of them. They are essentially a variation of a dump cake, but with a crust-like layer on both the top and bottom.

All of the recipes for pumpkin pie cake that I have seen call for a cake mix. I don’t mind using an occasional cake mix, but I prefer making things from scratch when possible.

For this recipe, I used the same basic idea that I used for my pumpkin dump cake without the cake mix, but changed it up so that there was a crust-like layer on the top and bottom.

If you need a simple fall or Thanksgiving dessert, give this a try. I also have a gluten free version for you so if you are gluten free be sure to check out my Gluten Free Pumpkin Pie Cake without Cake Mix.

Yield: 15 servings

Pumpkin Pie Cake From Scratch without a Cake Mix

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The classic pumpkin pie cake but from scratch without the cake mix.

Prep Time 8 minutes

Cook Time 45 minutes

Total Time 53 minutes

Ingredients

Filling

• 1 - 15 ounce can pumpkin ( Not pumpkin pie filling, just canned pumpkin)
• 1- 12 ounce can evaporated milk
• 3 eggs
• 1 cup sugar
• 2 teaspoons cinnamon or 4 teaspoons pumpkin pie spice

Cake:

• 1¼ cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup butter, melted
• 1 egg

Instructions

Filling: 

1. In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
2. Set aside.

Cake:

1. In a separate bowl combine flour, 1 cup sugar, baking powder, baking soda, and salt.
2. Stir in melted butter and egg. Mix until well combined. Mixture will be somewhat dry and not like a batter.
3. Press half of the cake mixture into a 9x13 pan.
4. Pour filling over cake mixture.
5. Sprinkle remaining cake mixture over filling and press slightly.
6. Bake at 350 degrees for 45-50 minutes.
7. Serve with whipped cream or ice cream if desired.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 262mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 5g

Nutritional values are approxomite and aren't always accurate.

 Originally published October 2016. Updated November 2025.

The post Pumpkin Pie Cake From Scratch without a Cake Mix appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Pumpkin Pie Cake is an easy pumpkin dessert made from scratch and gluten free!

Gluten Free Pumpkin Pie Cake is my new favorite fall dessert. In fact, it is so good that it will be the pumpkin dessert I make for Thanksgiving this year. I love this!

There are many variations of pumpkin pie cake available. Most are similar to a pumpkin dump cake, but slightly different in that it has a crust like layer on the top and bottom.

I don’t mind using an occasional cake mix, but gluten free cake mixes can be expensive and hard to find, so I like to make a homemade version when I can.

For this recipe, I used the same basic idea I used for my gluten-free dump cake without cake mix, but I changed it up so that it had a cake-like crust both on the top and bottom.

It turned out so good! It was easy to make and my whole family loved it!

We can’t have nuts because of my daughter’s nut allergy, but if you can have nuts, I think chopped pecans would be delicious added to the topping.

If you are looking for a simple gluten-free holiday dessert, this recipe is perfect! I think you will love it!

Yield: 12

Gluten Free Pumpkin Pie Cake

Print Please enter all required fields Correct invalid entries

The flavors of pumpkin pie in a the form of cake in this gluten free pumpkin pie cake.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

Filling

• 1 -15 ounce can pumpkin
• 1- 12 ounce can evaporated milk
• 3 eggs
• 1 cup sugar
• 2 teaspoons cinnamon or 4 teaspoons pumpkin pie spice

Cake:

• 1/2 cup white rice flour
• 1/2 cup sweet rice flour
• 1/4 cup cornstarch
• 1/4 teaspoon xanthan gum
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup butter, melted

Instructions

For Filling:

1. In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
2. Set aside.

For Cake:

1. In a separate bowl combine rice flours, cornstarch, xanthan gum, 1 cup sugar, baking powder, baking soda, and salt. Stir in egg and melted butter.
2. Mix until well combined. It will be a somewhat dry mixture and not a batter that you can pour.
3. Press half of the cake mixture into the bottom of a 9x13 pan.
4. Pour pumpkin filling over cake mixture.
5. Sprinkle the remaining cake mixture and press slightly.
6. Bake at 350 degrees for 45-50 minutes.
7. Serve with whipped cream or ice cream if desired.

Notes

Bob's Red Mill 1 to 1 Gluten Free Blend can be used in place of the rice flour, sweet rice flour, cornstarch, and xanthan gum.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 354Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 297mgCarbohydrates: 57gFiber: 1gSugar: 37gProtein: 6g

Nutritional values are approxomite and aren't always accurate.

 Originally published October 2016. Updated November 2025.

The post Gluten Free Pumpkin Pie Cake appeared first on Lynn's Kitchen Adventures.