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COFFEE Pumpkin BREAD Gluten-Free

This is a match made in heaven.  You are going to love this bread on a cozy stormy morning. Imagine the baking smells filling the house, and then you pop the little loaves out of the oven.  You can't wait for them to cool so you can devour one of those loaves all by yourself.  You don't have to tell anyone that this recipe makes four small loaves......
    This WONDERFUL bread is adapted from a recipe in the cookbook In the Kitchen with Gluten Free Mama.  CLICK HERE to see it.  If you have the cookbook look on page 55!

1 ½ cup sorghum flour blend
¼ cup cocoa powder
1 ¼ tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg

½ cup butter flavored shortening
1 cup pumpkin puree
2 tsp. vanilla
2 eggs
1 cup sugar

½ cup brewed coffee
2 droppers full of liquid chocolate stevia

Oven temp = 350*
4 small mini loaf pans or one large loaf pan
Combine dry ingredients, then creme butter with sugar, pumpkin, vanilla, and eggs.  Add warm coffee, then add dry ingredients to the mixer by the ¼ cup full.  Mix on low.  Bake large loaf for 60 min, and small loaves for 35 min.  The bread is done when a toothpick is inserted into the middle and comes out clean. 

I got 366g total carbs for this recipe.  Divide this into four small loaf pans with 6 pieces each, I get about 15g carbs per slice.  One large loaf cut into 14 pieces would be 26g per slice. 
My flour blend is roughly 100g carbs per cup. 


  1. Dear Ranch Wife
    You have written Sorghum Flour Blend in the ingrediens. Which brand is that? Or have you made it yourself? Or do you just mean Sorghum Flour?
    Karina :)

    1. Dear Karina,
      Yes this was a blend that I made up. It is as follows....
      1 1/2 cups sorghum flour
      1 cup tapioca flour
      1 1/2 cups potato starch
      1/2 cup brown rice flour