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Gluten Free Pumpkin Bread
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Gluten-Free Pumpkin Bread

This easy gluten-free pumpkin bread brings classic flavors without worry or guilt! Rich pumpkin, bright spices, and a delightful creamy icing make it a hit!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 501kcal
Author: Jill
Cost: $5

Ingredients

  • 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

Frosting Ingredients

  • 8 oz cream cheese softened
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1 cup powdered sugar

Instructions

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.

Frosting Directions

  • 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!

Nutrition

Calories: 501kcal | Carbohydrates: 71g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 350mg | Potassium: 249mg | Fiber: 5g | Sugar: 42g | Vitamin A: 5466IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg