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Mom's Pumpkin Bread (gluten & grain free!)

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This recipe is based on the pumpkin bread that my mom used to make me when I was a kid – except this one is gluten and grain free. Instead of regular flour, this pumpkin bread is made with cassava flour – which is a root vegetable that is also known as a yuca root. Cassava is both grain and gluten free!!

Mom's Pumpkin Bread (gluten & grain free!)

  • Servings: 1 slice
  • Yield: 3 mini loaves
  • Prep Time: 1 hr 10 min
  • Cooking Time: 50 min


  • ½ cup unsalted organic butter (1 stick), softened
  • ⅓ cup avocado or coconut oil
  • 1 and ½ cup organic cane sugar or coconut sugar
  • 1 can of pumpkin puree
  • 2 cups cassava flour
  • 3 organic eggs
  • 1 teaspoon vanilla
  • ½ teaspoon unprocessed salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger


  1. Preheat oven to 325 degrees.
  2. Grease 3 mini bread mold tins.
  3. Sift together the dry ingredients, set aside.
  4. Cream together butter, oil and sugars – mix until creamy.
  5. Then add eggs one at a time, mixing well until it is creamy and a light yellow.
  6. Mix in pumpkin puree & vanilla.
  7. Add in dry ingredients to wet (about 1 cup at a time) – mixing gently.
  8. Pour into greased mini bread molds.
  9. Put into the preheated 325 degree oven for about 50 minutes – or until a toothpick comes out clean. If using regular size bread molds, cook longer – about 60 mins.

Recipe Tags

Prefer banana bread? You could substitute 3 ripe bananas for the pumpkin in this recipe to make banana bread - I would also remove the clove, nutmeg, and ginger spices.

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