With warm spices and classic pumpkin flavor, this Gluten-Free Pumpkin Bread is fluffy and moist with a sweet maple cinnamon drizzle.
❤️ Why You'll Love This Recipe
- Perfectly moist and fluffy texture
- Classic pumpkin flavor
- Topped with a sweet maple-cinnamon icing
- Easy to make in under an hour
- Great to serve at brunch or as an afternoon snack
One of the best things about Autumn is all the scrumptious pumpkin recipes, and this gluten-free pumpkin bread is my new favorite. It's so tender and moist and loaded with pumpkin and fall flavors. A maple cinnamon icing glaze is drizzled on the top of the loaf, giving each bite an extra bit of sweetness.
Slice it up and enjoy it at breakfast, brunch, as a quick snack, or as the perfect gluten-free dessert option. The flavors also make it the perfect treat to serve with your Thanksgiving spread or any fall gathering.
🛒 Ingredients for Pumpkin Bread
- Gluten free flour
- Pumpkin puree
- Unsalted butter
- Coconut sugar
- Vanilla extract
- Baking soda
- Baking powder
- Cream cheese
- Maple syrup
- Pumpkin pie spice
- Ground cinnamon
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten Free Pumpkin Bread
To Make the Gluten Free Bread
Preheat the oven to 350°F. In a mixing bowl, add the flour, pumpkin pie spice, salt, baking powder, and baking soda.
Whisk until combined, then set aside.
In a separate mixing bowl, add the sweetener and butter. Cream them together using a hand mixer just until they're fully combined and fluffy.
Mix in the eggs, one at a time, then add in the pumpkin puree and vanilla extract. Continue mixing until well combined.
Add the dry ingredients and mix just until combined.
Do not overmix the batter.
Pour into a loaf pan that’s lined with parchment paper and sprayed with nonstick spray. Bake for 40–45 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before icing and slicing.
To Make the Maple Cinnamon Icing
Add the cream cheese, maple syrup, and cinnamon to a small mixing bowl.
Whisk until well combined, adding a little hot water if needed, to get the right consistency.
Drizzle over the top of the cooled loaf, allow it to set, then cut slices and serve.
If you love the flavor of pumpkin, also be sure to try this pumpkin pie fudge that's also made with all gluten-free healthy ingredients!
☑️ Storage Instructions
- Room Temperature: If you plan to serve the bread the same day you make it, you can keep it at room temperature in a sealed container for several hours.
- Refrigeration: Because of the cram cheese icing, you will need to store this bread in the fridge in an airtight container. It will stay fresh for 4-5 days.
- Freezing: If you want to store your gluten-free pumpkin bread for an extended period, freezing is your best option. Wrap in a layer of plastic wrap, then a layer of foil. Label and freeze for up to 3 months.
- Thawing: Remove it from the freezer and let it thaw at room temperature for a couple of hours or in the fridge overnight.
Can I Use Regular Flour?
This recipe was specifically created to use gluten-free flour. But you can experiment with a 1:1 flour ratio. Because regular flour contains gluten, the texture might differ, but it's worth trying.
🔄 Substitutions and Additions
- Nuts: Add about ½ cup of chopped pecans or walnuts to the bread batter.
- Cranberries, raisins, or dates: Dried fruit is a great way to add little bites of chewy sweetness.
- Chocolate chips: Pumpkin and chocolate are a popular combination. Mix in some high-quality sugar-free semi-sweet or white chocolate chips in the batter before baking.
- Fresh orange or lemon zest: Grated orange or lemon zest adds wonderful citrusy notes to the bread.
- Icing: Instead of using the cream cheese icing, drizzle some of this salted caramel sauce over the slices of bread.
If you like cranberries, try this pumpkin biscotti with almonds and cranberry recipe!
Is Canned Pumpkin Gluten-free?
Pure canned pumpkin is made from the flesh of pumpkins and should not contain gluten. If you have a gluten sensitivity, always check the label of the brand you buy.
💡 Pumpkin Bread Baking Tips
Why is my homemade gluten free bread gummy?
Most of the time, gummy gluten free bread is caused by two things. The first is over-mixing the batter. This can cause excess starches to be released from gluten-free flours, which can cause the baked bread to have a gummy texture. Mix just until the ingredients are combined to avoid this issue.
The most common reason is that the dry-to-wet ratio is off. Baking requires you to use precise measurements. If you add to much pumpkin or not enough flour, the bread will be gummy.
Can I make mini loaves of muffins with this recipe?
You sure can; just make sure to adjust the baking time. For mini-loaf pans, start checking for doneness around 25–30 minutes. For muffins, check around 15–20 minutes.
Why did my pumpkin bread split?
Cracks can occur due to quick rising during baking. To prevent this, make sure your oven isn't too hot and that you don't overmix the batter.
Is coconut sugar necessary?
This is a dessert type loaf, so while you do not have to use coconut sugar, you will need some sort of sweetener. You can use regular granulated sugar or a substitute like an Allulose blend.
🍽️ More Gluten-Free Dessert Recipes
- Double Chocolate Fudgy Brownies
- Lemon Meringue Cupcakes
- Blackberry Cheesecake Bars
- Mixed Berry Crumble
- Lemon Mascarpone Tart
Gluten Free Pumpkin Bread
For the Pumpkin Bread
To Make the Gluten Free Bread
- Preheat oven to 350°F.
- In a mixing bowl, add in the flour, pumpkin pie spice, salt, baking powder and baking soda.
- Whisk until combined, then set aside.
- In a separate mixing bowl, add in the sweetener and butter. Cream them together using a hand mixer until fully combined and fluffy.
- Mix in the eggs, one at a time, then add in the pumpkin puree and vanilla extract. Continue mixing until well combined.
- Add in the dry ingredients and mix just until combined. Do not over mix the batter.
- Bake 40-45 minutes or until a toothpick, when inserted, comes out clean.
- Allow to cool before icing and slicing into.
To Make the Icing
- Add the cream cheese, maple syrup and cinnamon into a small mixing bowl.
- Whisk until well combined, adding a little hot water if needed, to get the right consistency.
- Drizzle over the top of the cooled loaf, allow to set, then cut slices and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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