Gluten Free Pumpkin Bread with Salted Maple Glaze
A gluten-free version of the classic pumpkin bread. This moist gluten-free pumpkin bread recipe is filled with warm spices and is easy to make using simple ingredients. Add the maple glaze for a little extra pizazz.
Servings: 8
Calories: 343kcal
Ingredients
Gluten Free Pumpkin Bread
- 2 cups gluten free flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree canned or fresh
- 3 large eggs
- ⅓ cup vegetable oil
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup pepitas optional
Salted Maple Glaze
- ½ cup powdered sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons milk or water for dairy free
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F and prepare a 9"x 5" loaf pan by spraying the with oil or lining with parchment paper and set aside.
- In a large mixing bowl whisk together the GF flour, baking powder, baking soda, salt, and spices.
- In a separate mixing bowl, whisk together the pumpkin puree, eggs, oil, sugar, brown sugar, and vanilla extract.
- Pour the liquid ingredients into the dry ingredients. Using a rubber spatula, stir until combined.
- Pour the batter into the loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with a moist crumb (i.e., not totally dry).
- Cool for 10 minutes and remove the loaf from the pan.
Salted Maple Glaze (optional)
- Meanwhile, for the glaze, combine the powdered sugar, cinnamon, maple syrup, water, and vanilla in a shallow mixing bowl. Whisk to combine.
- Drizzle over warm, but not hot, loaves. If using pepitas, sprinkle them over the top.
Notes
- If your flour blend does NOT contain xanthan gum you will need to add ½ teaspoon.
- The base pumpkin bread recipe is dairy free as written, sub water or almond milk for the milk for the maple glaze.
- You can substitute 2 teaspoons of pumpkin pie spice in total for the 4 spices listed.
- To make this recipe more than 48 hours in advance, sperate the eggs and whip the egg whites to stiff peaks. Fold into the batter right before baking.
- You don't need a mixer for this recipe, a whisk works fine.
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