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.
1 ½cupsBob's Red Mill 1-to-1 Gluten Free Baking Flour
2teaspoons pumpkin pie spice
Cinnamon Glaze (No Powdered Sugar)
2tablespoonscoconut oil, softened
2tablespoonspure maple syrup
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.