Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line an 8x4 or 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together all dry ingredients.1 3/4 cups Gluten Free Flour Blend, 1/2 tsp xanthan gum, 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
- In another bowl, (or the bowl of a stand mixer) beat together the wet ingredients until well combined.1 1/2 cups pumpkin puree, 3 large eggs, 1/3 cup sunflower seed oil, 1/3 cup milk, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Pour the wet ingredients into the dry and stir until just combined. Don’t over mix, the batter should be smooth, but it’s okay if a few small lumps remain.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Loosely cover the pan with tin foil, then place the pan in the oven and bake for 30 minutes.
- After the first 30 minutes, remove the foil and continue baking for an additional 45 minutes or until a toothpick inserted into the center our clean or with just a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack, removing the parchment paper, to cool completely.
Pumpkin Spice Glaze Instructions
- In a medium bowl, whisk together the melted butter and vanilla.3 tablespoons melted butter, 1/2 teaspoon vanilla extract
- In a separate bowl, combine the powdered sugar and pumpkin spice. Once mixed, add the dry mixture to the butter and vanilla, then whisk until combined.1 cup powdered sugar, 1 teaspoon pumpkin spice blend
- Then, add a few drops of hot water at a time, whisking as you go, until the glaze becomes thick and slowly pourable. You want it to drizzle, not run. (You may not use all the hot water.)1-2 tablespoons hot water
- Tip: If your glaze is too runny, add another tablespoon of powdered sugar to help thicken it up.
- Place your fully cooled gluten-free pumpkin bread on a sheet of parchment paper. Then, pour the pumpkin spice glaze over the top, letting it drip gently down the sides.
- Tip: If you get pulled away and the glaze starts to firm up before pouring, just microwave it for 10–15 seconds and give it a good stir. It should smooth out and become pourable again.
- Let the glaze set for 15–20 minutes before slicing. Once the glaze has slightly firmed up, slice and serve!
Nutrition
Notes
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
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- ¼ teaspoon ground ginger
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- ⅛ teaspoon ground nutmeg
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- ⅛ teaspoon ground cloves or allspice
Want a Different Frosting?
This gluten-free pumpkin bread is also amazing with my Cream Cheese Frosting!Just make a half batch for the perfect amount, or try my dairy-free version if you need an allergy-friendly option.
Can I turn this into muffins or mini loaves?
Yes! This recipe bakes beautifully as mini loaves or gluten-free pumpkin muffins. Just reduce the baking time to about 30–35 minutes for mini loaves and 20–25 minutes for muffins. Use the toothpick test to check for doneness.How to Store Pumpkin Bread
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- 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.
- Room Temperature
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- 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.
- Refrigerator
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- 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.
- Freezer Friendly