Gluten-Free Pumpkin Bread

This perfectly spiced and not-too-sweet gluten-free pumpkin bread has a soft a fluffy texture and optional cream cheese vanilla icing to drizzle on top! See the notes for dairy-free, egg-free, and vegan variations.

Course Baking

Cuisine American, Gluten-free

Keyword vegan gluten-free pumpkin bread, gluten free pumpkin bread, gluten-free dairy-free pumpkin bread

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 328kcal

Author Jamie

Ingredients

Wet Ingredients

¼ cup milk of choice , unsweetened (60 ml)
1 tablespoon apple cider vinegar , omit if using buttermilk
⅓ cup vegetable oil or other neutral oil like avocado oil (78 ml)
2 eggs
1 ¼ cup granulated sugar (170 grams)
1 15-ounce can of pumpkin puree
2 tablespoons maple syrup
1 teaspoon vanilla extract

Dry Ingredients

2 cups + 2 tablespoons all purpose gluten-free flour with xanthan gum* (280 grams total)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 ½ teaspoons pumpkin pie spice

Cream Cheese Icing

4 tablespoons butter , softened at room temperature (56 grams)
2 ounces cream cheese , softened at room temperature (56 grams)
1 cup + 2 tablespoons powdered sugar (125 grams total)
½ teaspoon vanilla extract
¾ teaspoon salt

Instructions

Pumpkin Bread

Prep: Preheat the oven to 350 degrees F (175 C) and line a metal loaf pan with parchment paper.
Wet Ingredients: In a large mixing bowl, add the milk, vinegar, oil, eggs, sugar, pumpkin puree, maple syrup, and vanilla extract. Whisk together until smooth.
Dry ingredients: To another large mixing bowl, add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk together thoroughly to combine.
Make the batter: Add the dry ingredients to the bowl of wet ingredients. Use a spatula to stir until just combined. There should be no dry pockets of flour, but there will be blueberry and pea-sized flour lumps when mixed to the desired consistency.
Bake: Pour the batter into the lined loaf pan and bake on a middle oven rack for about 60 minutes. You will want to start checking the loaf for doneness at just past 50 minutes. The gluten free pumpkin bread is finished when a toothpick inserted at a diagonal into the center of the loaf comes out clean, or with just a few moist crumbs.
Cool: Place the loaf pan with pumpkin bread on a wire cooling rack for 10 minutes. Then gently remove the pumpkin bread from the pan using the parchment paper and allow to cool completely on the rack before icing.

Icing

Base: Add the butter, cream cheese, salt, and vanilla extract to a medium mixing bowl. Beat on low speed with an electric mixer until smooth.
Sugar: Add half of the powdered sugar and mix at low speed. Then add the rest of the sugar and beat until smooth. If needed, add milk or water in small amounts to thin. Refrigerate briefly to thicken or add more powdered sugar in small amounts.

Video

Notes

Storage: Once cooled to room temperature, store leftover gluten-free pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. For freezing instructions, check the "Storage + Freezing" section of the blog post.

Xanthan gum - If your gluten-free flour does not have xanthan or guar gum, add ¼ teaspoon xanthan gum per cup of all purpose GF flour.

Chocolate Chips - Add chocolate chips to the pumpkin bread after mixing the wet and dry ingredients together. Mix until just combined (be careful not to over mix).

Dairy-Free - Use dairy-free milk, dairy-free butter, and replace the cream cheese with an equal amount of dairy-free cream cheese or coconut cream (the solid part of a can of full fat coconut milk). For my favorite coconut cream brands, check out my Dairy-Free Whipped Cream recipe post.

Egg-Free - Most egg replacers will work in this recipe. I like to use potato starch and water, or aquafaba. See the "Variations" section of the blog post for more details (under "how to make it").

Vegan - For a vegan version, use the above substitutions for dairy-free and egg-free options.

Refined Sugar-Free - Use coconut sugar in place of traditional granulated sugar.

Nutrition