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Gluten Free Pumpkin Bread with Pumpkin Spice Frosting Recipe

Gluten Free Pumpkin Bread with Pumpkin Spice Frosting Recipe
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★★★★★

4.7 from 24 reviews

This Gluten Free Pumpkin Bread is a moist, flavorful autumn treat made with a blend of gluten free flour, pumpkin puree, and warm spices. Topped with a creamy pumpkin spice frosting, it offers the perfect balance of sweetness and spice, ideal for a cozy breakfast or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups Gluten Free Flour Blend (preferably King Arthur Measure for Measure)
  • 1/2 tsp xanthan gum (if your blend doesn’t include it)
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon Gluten Free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin spice blend

Wet Ingredients

  • 1 1/2 cups pumpkin puree (one 15 ounce can; not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/3 cup sunflower seed oil
  • 1/3 cup milk (or dairy free alternative)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (or apple cider vinegar)

Pumpkin Spice Glaze

  • 3 tablespoons melted salted butter
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin spice blend
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons hot water

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×4 or 9×5-inch loaf pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, light brown sugar, granulated sugar, gluten free baking powder, baking soda, salt, ground cinnamon, and pumpkin spice blend until well combined.
  3. Combine Wet Ingredients: In another bowl or the bowl of a stand mixer, beat together the pumpkin puree, eggs, sunflower seed oil, milk, vanilla extract, and lemon juice until the mixture is smooth and cohesive.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be smooth but may have a few small lumps—avoid overmixing to ensure a tender bread.
  5. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Loosely cover the pan with tin foil to prevent over-browning. Place the pan in the oven and bake for 30 minutes.
  6. Continue Baking: After 30 minutes, remove the foil and bake for an additional 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack, removing the parchment paper, and let it cool completely before glazing.
  8. Prepare Pumpkin Spice Glaze: In a small bowl, whisk together the melted butter, powdered sugar, pumpkin spice blend, vanilla extract, and 1 tablespoon of hot water. Add more water if needed to reach a drizzling consistency.
  9. Glaze and Serve: Drizzle the pumpkin spice glaze over the cooled pumpkin bread. Slice and serve as desired.

Notes

  • Ensure to use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • If your gluten free flour blend already contains xanthan gum, omit the added xanthan gum.
  • You can substitute sunflower seed oil with vegetable oil or melted coconut oil.
  • Dairy-free milk alternatives such as almond or oat milk work well in this recipe.
  • For mini loaves, adjust baking time to approximately 25-30 minutes.
  • Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: gluten free pumpkin bread, pumpkin spice bread, pumpkin bread, gluten free baking, fall recipes, pumpkin spice frosting

Find it online: https://hannahdelgado.com/gluten-free-pumpkin-bread-with-pumpkin-spice-frosting-recipe/