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.

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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.

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Fried Cabbage and Kielbasa

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Greek Scrambled Eggs

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Gluten Free Pumpkin Pie Cake

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

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The post Gluten Free Menu Plan 11.9.25 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

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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.

    

This week’s Souper Monday recipe is for a simple and inexpensive Ground Beef Tomato Macaroni Soup. It is perfect for fall and winter.

Ground Beef Tomato Macaroni Soup is a basic homemade tomato soup with ground beef and macaroni. It is quick and easy to make using basic pantry ingredients. 

My husband’s family has a recipe for tomato macaroni soup that they have been making for years. My husband grew up eating it. His parents and grandparents made it all them time. 

My husband and I ate it during our early years of marriage because it was so inexpensive to eat. I always thought of the recipe as a depression era recipe because it was so basic. In fact, it was almost too basic. 

My husband would totally disagree with that. He loves it because it is so basic. I, however, have never loved the soup because it felt like it needed something more. It needed more flavor and something to make it more filling. 

So over the years, I have come up with different versions of a basic tomato soup. I took my husband’s family recipe and turned it into different versions that are more filling and flavorful. 

This soup is my favorite version. It is a fairly classic tomato soup with ground beef and macaroni added.

I love this soup during the fall and winter. It is quick and easy to make, using ingredients I almost always have on hand. 

Can it be made gluten free? 

Yes, it can. I make it gluten free using gluten free pasta. The version is the picture is made with gluten free pasta. 

Ingredients  

• ground beef
• onions
• garlic
• tomatoes
• chicken or beef broth
• macaroni
• salt
• pepper

Yield: 10 servings

Ground Beef Tomato Macaroni Soup

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Homemade Ground Beef Tomato Soup is a quick and easy dinner using basic ingredients.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound ground beef
• 1 cup chopped onions
• 1 clove garlic, minced
• 3- 14 ounce cans diced tomatoes
• 2 - 14.5 ounce can beef or chicken broth
• 1 1/2 cups uncooked macaroni ( gluten free pasta works well too)
• salt and pepper to taste

Instructions

1. Puree tomatoes in a blender or food processor. Set aside.
2. In a large pan cook ground beef and onion until onion is tender and ground beef is done. Drain off any fat.
3. Add garlic to meat mixture and cook for 1 minute.
4. Add tomatoes and broth to meat mixture.
5. Bring to a boil. Stir in macaroni.
6. Reduce heat to low and cook for 10-12 minutes or until macaroni is tender.
7. Salt and pepper to taste.

Notes

If you are gluten free use gluten free pasta and be sure that your broth is gluten free.

Originally posted February 2020. Updated November 2025

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This week’s gluten free menu plan is full of gluten free fall favorites.

Here is the plan. I made notes next to the ingredients that need to be gluten free but as always read labels to make sure that the ingredients are safe for your family.

Gluten Free Menu Plan 11.2.25

Fall favorites are on the menu plan this week.

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Gluten Free Tomato Soup - Gluten Free Kitchen Adventures

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Skip the can and make it homemade.

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Bacon Salmon

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Gluten Free Pumpkin Cinnamon Rolls

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Gluten Free Chocolate Cherry Dump Cake without Cake Mix

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The post Gluten Free Menu Plan 11.2.25 appeared first on Lynn's Kitchen Adventures.