Moist and fluffy gluten free pumpkin bread infused with the warming flavor of pumpkin spice. The cool and luscious cream cheese frosting on top is the perfect compliment of flavors!
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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