This moist and fluffy gluten free pumpkin bread is topped with a luscious cream cheese frosting for the ultimate sweet Fall treat. There’s just something magical about the pumpkin + cream cheese combination and this bread is proof of that.
Pour yourself a cup of coffee or tea, grab a fork, and dive in. One bite and you’ll be coming back for slice number two before you know it!
For another cozy season dessert, check out these Pumpkin Cupcakes with Maple Cream Cheese Frosting. Fluffy gluten free pumpkin cupcakes infused with warming notes of pumpkin spice and topped with a sweet maple cream cheese frosting. Perfect for cozy season or any season to be honest!
Ingredients in Gluten Free Pumpkin Bread
Eggs – Add structure and give a fluffy texture to this gluten free pumpkin bread.
Pumpkin Puree – The moisture of pumpkin puree makes this bread extra … moist! Make sure to use pumpkin puree and not pumpkin pie filling.
Maple Syrup & Coconut Sugar – Refined sugar free sweeteners that add a caramel-esc sweetness to the pumpkin bread.
Coconut Oil – This healthy fat adds moisture and keeps this bread extra fluffy. Make sure to use a refined coconut oil otherwise you might get a slight coconut flavor.
Almond Flour – One of my favorite gluten free flours, make sure to use super fine blanched almond flour for the fine ground texture. My go-to brand is Bob’s Red Mill, the texture is perfect for gluten and grain free baking. You cannot substitute this with another gluten free flour unfortunately.
Gluten Free Flour -For this flour, you need to use a 1:1 wheat flour replacement blend for the best texture in this gluten free pumpkin bread.
Pumpkin Pie Spice – A warming blend of clove, nutmeg, ginger, and cinnamon. I usually just get mine from Whole Foods or a brand like Simply Organics.
How to Make Gluten Free Pumpkin Bread
There’s nothing better than a delicious (and healthy) sweet treat that’s simple too!
1. Preheat oven to 350F and line a 9″x5″ loaf pan with parchment paper.
2. In a medium-sized bowl, beat eggs and pumpkin puree. Whisk in maple syrup, coconut oil, coconut sugar, and vanilla extract.
3. In a separate small bowl, whisk together almond flour, gluten free flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda and salt.
4. Add dry ingredients to the bowl of whisked wet ingredients and stir with a wooden spoon until just combined, making sure not to overmix. Batter will be very thick.
5. Add batter to the parchment-lined 9×5 baking pan, spreading in a smooth layer with a spatula.
6. Move to the oven and bake at 350F for 35 – 40 minutes (mine took 38 minutes) or until the top is browned, edges are pulling away from the sides, and a toothpick inserted in the middle comes out a little moist, but crumb-free. Let cool completely.
Cream Cheese Frosting
This creamy and luscious frosting can be made with regular butter and cream cheese OR make it dairy free with some simple swaps:
Dairy Free Cream Cheese – I love the plain Kite Hill cream cheese. It has a thinner consistency than full dairy cream cheese but tastes just as delicious.
Vegan Butter – I always use Earth Balance butter sticks since they’re 100% plant based and perfect for baking. The flavor and texture is just like regular butter and no one will even notice!
Powdered Sugar – For a fully vegan powdered sugar option I suggest using a brand like Wholesome Sweeteners.
Vanilla Extract – A simple addition that helps elevate the flavors of everything else. For a good high quality vanilla I suggest Watkins or Simply Organics.
Then to prepare the frosting, simply cream together the softened cream cheese and butter until light and fluffy using a hand mixer or stand mixer. Add in the powdered sugar (sifted to prevent lumps) and vanilla extract then beat together until fully combined and smooth. That’s it!
Can You Freeze Cream Cheese Frosting?
If you somehow manage to save some of the cream cheese frosting you A) have more self control than I do and B) can freeze the leftovers. Stash the remaining cream cheese frosting in an airtight container and freeze until needed.
To thaw it I recommend letting the frozen cream cheese mix sit in the fridge overnight until it begins to soften. Once fully thawed (or soft enough), whip the frosting with hand mixers or a whisk to help give some fluff back to the texture.
I will say, the frosting texture once thawed will not be the same, but the flavor will still be delicious. Give it a try and comment below with any tips you discover!
Healthy Pumpkin Desserts
I have a true love for all things pumpkin so you better believe my collection of pumpkin desserts is quite extensive.
Make the holiday season easier with these creamy and seasonal Pumpkin Pie Bars. I love how the crisp, shortbread-like crust pairs with the soft and luscious pumpkin pie layer making these the ultimate fall treat.
Or for something a bit simpler, these Pumpkin Sugar Cookies are fusion of fall flavor in traditional sugar cookie style. The soft and fluffy texture is completed with crisp sugar granules on top reminding me of the sugar cookies of my childhood just now with a pumpkin spice twist!
If you try this recipe (or any of the above), please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Pumpkin Bread with Cream Cheese Frosting 🙂
Ingredients
Gluten Free Pumpkin Bread
- 2 large eggs
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil melted & cooled
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 ¾ cups super fine blanched almond flour
- 1 cup gluten free flour must be 1:1 gf flour replacement
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Cream Cheese Frosting
- 4 oz cream cheese softened (sub dairy free if needed)
- 2 oz butter softened (sub dairy free if needed)
- 1½ cups powdered sugar sifted
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350F and line a 9″x5″ loaf pan with parchment paper.
- In a medium sized bowl, beat eggs and pumpkin puree. Whisk in maple syrup, coconut oil, coconut sugar, and vanilla extract.
- In a separate small bowl, whisk together almond flour, gluten free flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to the bowl of whisked wet ingredients and stir with a wooden spoon until just combined, making sure not to overmix. Batter will be very thick.
- Add batter to the parchment-lined 9"x5" baking pan, spreading in a smooth layer.
- Move to the oven and bake at 350F for 35 – 40 minutes (mine took 38 minutes) or until the top is browned, edges are pulling away from the sides, and a toothpick inserted in the middle comes out a little moist, but crumb-free. Let cool completely.
- While the loaf is cooking, make your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar, beating together until combined and smooth.
- Top cooled loaf with frosting. Enjoy!
Notes
- If you prefer a thinner frosting consistency, add 1-2 tbsp almond or regular milk.
- If you need to keep the recipe dairy-free, I suggest using Kite Hill vegan cream cheese and Earth Balance vegan butter for the frosting – it will be a thinner frosting if you use this option.
- Store in an airtight container at room temperature for up to a week. I like to add a paper towel to the container as this helps keep out extra moisture. For longer term storage, wrap in plastic wrap and store in an airtight container in the freezer for up to 3 months. You can do this with individual slices for easy snacking, or the entire loaf.
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Love the simplicity of the recipe and really easy to read. Thank you, it was delicious!
So happy you loved this, Elizabeth! Thanks for leaving a review!! – Casey