Gluten Free Pumpkin Bread with Pumpkin Spice Frosting

Gluten free pumpkin bread with pumpkin spice froting

Please note that this post may contain affiliate links. As an Amazon Associate,  I may earn commissions from qualifying purchases, at no additional cost to you. Thank you for your support!

Recipe Ingredients

Ingredient Notes and Substitutions

Gluten-free flour blend: Use a 1-to-1 flour like King Arthur Measure for Measure or Bob’s Red Mill. These blends are formulated to work like all-purpose flour in baking and already include xanthan gum.

Pumpkin purée: Make sure it’s 100% canned pumpkin, not pumpkin pie filling. The only ingredient should be pumpkin!

Brown sugar & white sugar: A mix of both gives a perfect balance of moisture and sweetness. Light brown sugar adds a caramel-like depth.

Eggs: Use room temperature eggs for even mixing and better rise.

Neutral oil: Grapeseed, sunflower, or light olive oil all work well. These help keep the bread moist without adding strong flavor.

Pumpkin pie spice: Or use your own blend of cinnamon, ginger, nutmeg, cloves, and allspice for a stronger homemade flavor.

To Make Gluten Free Pumpkin Bread Dairy Free

Substitute Milk with almond milk, oat milk, or any milk alternative you prefer.

How to Make Gluten Free Pumpkin Bread : Step By Step Instructions

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1:

Line your loaf pan with parchment paper or lightly grease it to prevent sticking.

Step 2:

In a medium mixing bowl, whisk together all of the dry ingredients until evenly combined.

Step 3:

In a large mixing bowl (or stand mixer), add all of the wet ingredients.

Step 4:

Mix the wet ingredients until smooth and well blended.

Step 5:

Pour the dry ingredients into the wet mixture.

Step 6:

Stir just until combined, don’t overmix. The batter should be smooth with no dry streaks.

Step 7:

Transfer the pumpkin bread batter to your prepared loaf pan. Smooth the top if needed.

Step 8:

Bake as directed. Then let the loaf cool for 5–10 minutes before transferring to a wire cooling rack. Cool completely before frosting.

How to Make Pumpkin Spice Frosting

Step 1:

Once the gluten-free pumpkin bread is completely cooled, gather your glaze ingredients.

Step 2:

Add vanilla extract to the melted butter, and pumpkin spice to the powdered sugar.

Step 3:

Whisk the powdered sugar and spice together until evenly mixed.

Step 4:

Pour the spiced powdered sugar into the butter and vanilla mixture.

Step 5:

Stir until mostly combined.

Step 6:

Add a few drops of hot water at a time, stirring as you go.

Step 7:

Whisk until the glaze is smooth and thick. It should slowly drizzle, not run.

Recipes Tips

• If your glaze is too thick, add a few more drops of hot water until it loosens up.
• If it becomes too runny, whisk in a little more powdered sugar to thicken it back up.
• For a thicker spreadable frosting style, reduce the water and let it rest a few minutes before using.
• If life pulls you away before you can frost the bread (hello, kids!), just pop the glaze back in the microwave for 10-second intervals. Stir between each round until it loosens up and becomes pourable again.

How to Store Pumpkin Bread

• Room Temperature
  Let the loaf cool completely, then store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh on the counter for up to 2 days.
• Refrigerator
  For longer storage, refrigerate the bread in a sealed container. It keeps well for up to 5 days. Bring slices to room temperature or warm slightly before serving.
• Freezer Friendly
  This bread freezes beautifully! Wrap slices or the entire loaf in plastic wrap, then place them in a freezer-safe bag or wrap them in aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

 Tip: If your loaf is frosted, it’s best to freeze it unfrosted and glaze it fresh after thawing.

Pumpkin Pie Spice Substitute

If you don’t have pumpkin pie spice, you can easily mix your own using common warm spices already in your pantry. For every 1 teaspoon of pumpkin pie spice, use:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves or allspice

Tools For This Recipe

• Loaf pan: Use an 8×4 or 9×5-inch pan for best results.
• Parchment paper: Makes removing the loaf easy and mess-free.
• Large & medium mixing bowls: One for wet, one for dry ingredients.
• Spatula: For gently folding ingredients and scraping the bowl clean.
• Toothpick or cake tester: To check for doneness in the center.
• Cooling rack: Helps cool the bread evenly and prevents soggy bottoms.

Frequently Asked Questions

I hope you love this Gluten Free Pumpkin Bread as much as I do. If you try it, let me know in the comments below, I’d love to hear how it turned out for you!

Pin It for Later