Gluten Free Pumpkin Bread Recipe
If you don’t need a gluten-free edition, you may want to check out my favorite recipe for Pumpkin Cream Cheese Muffins. These are a wonderful creamy option that is ideal for a grab and go treat!
Homemade Gluten-Free Pumpkin Bread Recipe
What is the best gluten-free bread flour to use?
When making gluten-free foods, you can use gluten-free all-purpose flour. There are many choices like almond flour, brown rice flour, tapioca flour or cassava flour. When making this gluten-free pumpkin bread, I am using a gluten-free flour from Pilsbury. It is easy to find and makes a loaf of delicious bread.
When you first begin baking with gluten-free flours and substitutes, know that taste and texture will be slightly different. You will want to experiment to find the one that fits your needs best.
Do I need to refrigerate homemade gluten-free bread?
After you have let this homemade gluten-free bread cool, you will want to wrap it well and then store it in the refrigerator. You can also store it in an airtight container. The pumpkin bread will last about 7 days in the refrigerator. If you do not think you will finish the bread before it goes bad, you can also store it in the freezer.
Can you freeze this gluten-free easy pumpkin bread?
If you decide to make large batches or think you won’t finish it all before it goes bad, then you can definitely freeze this for a later date. This is one sweet breakfast bread or dessert bread that is easy to prepare in large batches and slice for freezing.
My preference is to cut the bread into slices before freezing it. This way, I can take a few slices out at a time, while leaving the others in the freezer for another time.
After cutting the bread into slices, there are two ways to prepare the bread for the freezer. The first is slicing and wrapping each slice in plastic wrap then putting into a large freezer bag. Note, if you are worried about the icing sticking to the plastic, freeze the bread slices first, then wrap in plastic.
The other option is to layer all of the slices of bread with wax paper or parchment paper in between. Then layer them together in an airtight container or freezer bag. You can still freeze these first to help the icing to not stick to the plastic and it will make it easier to separate the bread later.
Of course, you can freeze whole loaves of the bread in a similar fashion with plastic wrap then a large freezer bag. This is best for those who know they will be able to eat the whole loaf before it goes bad.
Ingredients for an easy pumpkin bread recipe
- brown sugar
- Gluten-free flour (I used Pillsbury)
- baking powder
- baking soda
- Orange zest
- oil (or melted butter)
- heavy cream
- golden raisins
- cream cheese
- Maple syrup
- powdered sugar
- heavy cream
How to make this breakfast bread
Always prepare your ingredients and supplies before you begin making any dessert or baked good. There is nothing as frustrating as getting halfway through the process and realizing you are missing an ingredient!
In this recipe, you will want to preheat your oven before beginning, then follow the recipe closely. You begin with creaming eggs, sugar, and cream as most traditional recipes. Next, will be adding in the other wet ingredients. Your final step is adding the dry ingredients and mixing well.
Tip: Sifting the dry ingredients before mixing into wet ingredients helps prevent lumps and creates a better bread texture.
Gluten-Free Pumpkin Bread
- 2 eggs
- 1 1/2 cups sugar
- 2 tbsp brown sugar
- 1 tsp baking powder
- 3 cups Gluten-Free Flour I use Pillsbury
- 1 tsp baking soda
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tbsp orange zest
- 1 1/2 cups pumpkin puree
- 1/2 cup butter melted
- 1/3 cup heavy cream
- 1 tsp vanilla
- 1/4 cup almonds chopped, optional
- 1/2 cup raisins optional
- 8 oz cream cheese softened
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup powdered sugar
Gluten-Free Pumpkin Bread Directions
- In a large mixing bowl, add the eggs and sugar, and cream together until light and fluffy.
- Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla, and blend well.
- In the middle of the pumpkin/egg mixture, add the flour, baking powder, baking soda, cinnamon, allspice, and salt, and blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended
- Set mixture aside, and butter the bottom and sides of two loaf pans generously with butter, and then flour the pans, tapping out any excess flour.
- Evenly divide the batter between the two pans, and spread the batter out with a spoon.
- Place the pans in the oven at 350 degrees, and bake for about 50 minutes to one hour, or until a toothpick inserted in the center comes out clean. When done, remove to wire racks to cool.
- In the mixing bowl of a stand mixer, cream the cream cheese and half of the heavy cream until smooth
- Add the Maple syrup, vanilla, and cinnamon, and blend well
- Add the powdered sugar, a little at a time, alternating with the heavy cream, and blending between additions.
- Scrape down the sides of the mixing bowl, and blend until the frosting is smooth and creamy.
- When pumpkin bread is cool, spoon the Frosting over the loaves of bread, and allow to sit.
- Refrigerate until time to serve. When ready to serve, slice, add a little more Frosting if desired, and Enjoy!