A gluten-free version of the classic pumpkin bread. This moist 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.
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. If using pepitas, sprinkle them over the top. 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 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 if making the maple glaze.
If you want to use both pepitas and the maple glaze together add the pepitas on top of the glaze instead of topping before baking.