Grandma Jennie’s Wyoming Pumpkin Bread

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Recipe Information

Recipe Created By: Heidi Bayer


1 can pumpkin (NOT pumpkin pie mix)
1 cup sugar
1 1/2 cups brown rice flour
1/2 cup tapioca starch
1/2 cup canola oil
1 tsp cream of tartar
1 tsp xanthan gum
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 tsp salt


Sift dry ingredients, including sugar, three times.

Cream together the oil and the pumpkin. Mix well with the dry ingredients, but don’t overmix.

Place in loaf pan in middle of the oven, and bake at 350 °F for 55 to 60 minutes or until done.


Cream of tartar is NOT dairy, it comes from the wine making process.

Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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