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.