Pumpkin season is here! And i’ll be the first to admit that i’m actually not a pumpkin fanatic, although I do love the taste. We didn’t really grow up eating pumpkin based recipes, and I only got into baking with it a few years ago. But, this gluten-free pumpkin bread is SO delicious, whether you’re pumpkin obsessed or not.
It’s topped with a delicious maple cream cheese glaze, and has all the flavors of fall in one bite. It’s gluten-free, nut-free and can be fully dairy-free if you swap a dairy-free cream cheese.
It’ll go perfectly with a pumpkin spiced latte! (never had those either, maybe this is my year)
I’m so excited to add this loaf to my baked goods collection. Yes, we have a collection in our freezer! Luckily we moved closer to family in July so we’ve been able to share some of the goods. Either way, I always freeze part of my recipes so that they don’t go to waste.
We’ll usually enjoy this pumpkin bread in the morning with our coffee, but lately i’ve been loving it in the afternoon! This bread is best at room temperature, so be sure to let it reach room temp if you’re storing it in the fridge.
Nut-free dairy-free, and gluten-free pumpkin bread will be a fall staple this year!
I love this recipe with the cream cheese glaze, but you can leave it out if you prefer a simpler loaf! Feel free to add in your favorite nuts or dried fruits to customize it to your liking! I know you guys are going to love it.
If you’re in a baking mood, be sure to check out some other baked goods from my blog, like these carrot cake oatmeal bars, gluten-free coffee crumb cake, and cinnamon swirl banana bread!
Gluten-free Pumpkin Bread with a Maple Cream Cheese Glaze
Ingredients
- 1 + 3/4 cup oat flour
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup coconut oil, at room temperature
- 1/2 cup + 2 tbsp coconut sugar
- 1/4 cup milk, I used almond but any milk works
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Maple Glaze
- 1/2 cup cream cheese, dairy or non-dairy
- 1 1/2 tbsp pure maple syrup
- 1 tbsp powdered sugar
- 1 tsp vanila extract
- Pinch of cinnamon
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the eggs, pumpkin puree, oil, sugar, milk and vanilla.
- Once smooth, add in the spices, oat flour, and baking soda. Fold together until fully mixed.
- Pour into a parchment lined standard sized loaf pan, and bake for about 50 minutes- until the top is golden and a toothpick comes out clean.
- Let cool for 10-15 minutes. Remove from loaf pan and place onto a cutting board or cooling rack to top with the glaze.
- Mix the glaze ingredients in a bowl until smooth, and pour over the loaf.
- The loaf should be stored in the fridge if topping with cream cheese frosting. Let it reach room temperature before serving for best results!
- If you want to freeze part of your loaf, you can slice it and freeze it for up to 3 months before you add your glaze!
I made this bread during the fall last year a few times. Once fall hit in NY this year, it was the first thing I made! I love this recipe so much. It’s so moist and delicious. I’ve actually never made the glaze, but I sometimes add nuts on top and I love the added texture it gives.
I’m so happy to hear that! I love the addition of nuts on top 🙂
Made this pumpkin bread this weekend. I didn’t have cream cheese, so I made a maple glaze with vegan butter, confectioner’s sugar, and maple syrup. It is SO good! My daughter said it’s the best pumpkin bread she’s had!
Thank you Amy! That makes me so happy! ☺️
Super tasty! I love how it is not too sweet… just perfect. Best pumpkin bread I have tried yet (flax eggs worked well as a replacement)! Thank you for another amazing recipe 🙂
Thank you Kaitlin! I’m so glad you enjoyed it ❤️