Gluten-Free Pumpkin Bread with Cinnamon Glaze is a fall favorite packed with tons of warm flavors, like pumpkin, pumpkin pie spice, maple syrup, and cinnamon — and none of the stuff you don’t want, like gluten, dairy, or refined sugars.
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You’ll love this
Gluten-free. While all the world is enjoying their PSLs with a slice of pumpkin bread, there’s no need to sit this one out. This gluten-free pumpkin bread is super soft and moist and satisfying, and even your non-GF friends might not guess it’s gluten-free.
Dairy-free. Pumpkin bread recipes usually have milk or yogurt in the loaf recipe and milk in the glaze. This dairy-free pumpkin bread uses almond milk in the bread. And the glaze is completely dairy-free; it’s just coconut oil, maple syrup, and cinnamon.
Pumpkin pie spice. Let’s be honest. From the moment that first red leaf swirls to the ground, we’re all looking for a little pumpkin spice. Thanks to pumpkin pie spice and cinnamon, you’ll get all the cozy feels of fall with this pumpkin loaf.
Super easy to make. This is a measure-dump-stir kind of recipe that takes just a few minutes to throw together.
Simple ingredients. The only “special” ingredient in this pumpkin bread is the gluten-free flour — the rest is pretty run-of-the-mill type stuff you might already have.
No refined sugars. As long as we're trying to be a little healthy here, I didn't think this pumpkin bread needed refined sugar. Maple syrup does an excellent job of providing plenty of sweetness — and even more fall flavor— to this gluten-free pumpkin loaf. Even the cinnamon glaze has NO powdered sugar.
How to Make Gluten Free Pumpkin Bread with Cinnamon Glaze
Preheat the oven to 350.
Prepare a loaf pan with parchment paper. This will make removing the pumpkin bread from the pan easier, and help it to brown more evenly.
In a large bowl, whisk together the eggs and maple syrup. Add the softened coconut oil, vanilla, almond milk, and pumpkin puree. Stir until well combined.
Sift the flour, salt, baking powder, baking soda, and pumpkin pie spice into the pumpkin mixture. Stir until just combined. Do not over mix. It’s okay if it’s a little lumpy.
Pour the mixture into your prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean, or it reaches 195-200 degrees.
Turn the oven off, but leave the bread in for 10 minutes. This helps keep the center from sinking.
Place the pan on a wire rack and let it cool for about 10 minutes. When the pan is cool enough to handle, lift the pumpkin bread out of the pan, remove the parchment paper, and set the loaf back onto the rack to cool completely.
Cinnamon Glaze (No Powdered Sugar)
Make the cinnamon glaze. Stir together softened coconut oil, maple syrup, and cinnamon. Drizzle the glaze over the cooled pumpkin bread.
Store your pumpkin bread at room temperature, tightly wrapped in plastic.
Gluten-Free Pumpkin Bread with Cinnamon Glaze
Gluten-Free Pumpkin Bread
- 2 eggs, room temperature
- ⅔ cup pure maple syrup, room temperature
- ⅓ cup coconut oil, softened
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened almond milk, room temperature
- 1 cup pumpkin puree
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
Cinnamon Glaze (No Powdered Sugar)
- 2 tablespoons coconut oil, softened
- 2 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- Preheat the oven to 350.
- Prepare a loaf pan with parchment paper. This will make removing the pumpkin bread from the pan easier, and help it to brown more evenly.
- In a large bowl, whisk together the eggs and maple syrup. Add the softened coconut oil, vanilla, almond milk, and pumpkin puree. Stir until well combined.
- Sift the flour, salt, baking powder, baking soda, and pumpkin pie spice into the pumpkin mixture. Stir until just combined. Do not over mix. It’s okay if it’s a little lumpy.
- Pour the mixture into your prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean, or it reaches 195-200 degrees.
- Turn the oven off, but leave the bread in for 10 minutes. This helps keep the center from sinking.
- Place the pan on a wire rack and let it cool for about 10 minutes. When the pan is cool enough to handle, lift the pumpkin bread out of the pan, remove the parchment paper, and set the loaf back onto the rack to cool completely.
- Make the cinnamon glaze. Stir together softened coconut oil, cinnamon, and maple syrup. Drizzle it over the cooled pumpkin bread.
- Store your pumpkin bread at room temperature, tightly wrapped in plastic.
Use room-temperature eggs, maple syrup, and milk when you make the pumpkin loaf. Recipes ask you to do this because when ingredients are at room temperature, they can mix together more thoroughly with the rest of the ingredients. Also, if one ingredient is cold, it can cause the fats to harden and change the consistency of the batter.
Gluten-free flour. If you’ve done any gluten-free baking at all, you might already know that Bob’s Red Mill 1-to-1 is the gluten-free flour to get. The stuff in the red bag will not work because it doesn’t have xanthan gum. Turns out xanthan gum is what is needed to make bread less gummy, oddly enough.
Coconut oil. To soften the coconut oil for the pumpkin bread batter and the cinnamon glaze, just microwave it for a few seconds. It melts veerrrry quickly, so I mean it when I say a few. In fact, start with 3 seconds.
Gluten-free breads can easily get gummy if the flour doesn’t have the right balance of flours and starches. Bob’s Red Mill 1-to-1 is the one that works best for baking.
Another culprit can be overmixing. Just mix until all the ingredients are combined, being careful not to overmix, which can cause the bread to be tough or gummy.
One more thing to watch out for is your baking time. An underbaked gluten-free loaf can sink in the middle and be gummy. You can test your pumpkin bread with a toothpick, but I really like to use a thermometer so I know exactly what is going on inside that loaf. Quick breads should bake until they reach an internal temperature of 195-200.
You can use the ol’ toothpick test, which is to place a toothpick in the center of the pumpkin loaf and, if it comes out clean, your bread is done. But I don’t like to rely on this method. So I use a thermometer instead, and when it reads 195-200, that’s when I know it’s done.
Yes! You can either cut and wrap individual slices or a whole loaf. Just wrap it tightly in plastic, then again in foil, and again in a freezer bag. Freeze it for up to 4 months.
Yes! Quick breads usually get more moist as they sit, so making this pumpkin loaf a couple of days in advance will work out just great! Just wrap it tightly in plastic wrap and store it at room temperature.
Nuts, dairy-free chocolate chips, or dried fruit like cranberries, cherries, or blueberries would all be delicious stir-ins for your gluten-free pumpkin bread. Just stir in a handful right before you pour the batter into the loaf pan.
This pumpkin bread recipe is very moist, and the cinnamon glaze adds even more flavor and moisture to the loaf. So you might not feel like you need to add anything at all. But some apple butter, fruit preserves, or some dairy-free cream cheese with cinnamon and honey or maple syrup would be so delicious!
PYREX MIXING BOWL
I know, I know ... you can mix a pumpkin loaf in any mixing bowl. But I'm pretty partial to this one. Not only because it was handed down to me from my mom. And it's the one that was used to mix our birthday cakes, then later serve the potato salad at our parties. I happen to love this because it's the perfect size and it has handy pour spouts on either side. The groovy roosters, eagles, and other random gold emblems don't hurt, either.
Bob's Red Mill 1-to-1 gluten-free flour
This is the gluten-free flour I used in this pumpkin loaf. Maybe you can find it in your grocery store, but if not, you can certainly order it on Amazon. It has the xanthan gum that is necessary to keep your gluten-free baked goods from getting gummy.