Gluten Free Pumpkin Bread & Pumpkin Spice Glaze is an amazingly soft, sweet bread made with pumpkin and pumpkin pie spice, and topped with a sweet spiced glaze. This gluten free bread is sure to be your new favorite autumn recipe!
Picture this: A warm, sweet, super moist piece of gluten free pumpkin bread sitting on your plate. It’s topped with a sweet pumpkin spice glaze, smothered with a big dollop of cream cheese. Perfectly paired with a big cup of hot coffee, and an even better match for the chilly autumn weather.
Life just doesn’t get better than this, does it?
That’s exactly what I’m talking about with this gluten free pumpkin bread right here. It’s so incredibly soft, fluffy, and flavorful, that you won’t even be able to tell it’s gluten free!
How to Make Gluten Free Pumpkin Bread & Pumpkin Spice Glaze
I’m serious about this, guys. This bread is the anti-gluten free bread, in that it doesn’t actually have any gluten in it, but you’d never be able to tell by the texture or the way it tastes. You could probably bring this to a party and nobody would even know!
In fact, Andrew and I each brought a loaf of this gluten free pumpkin bread in to work last week, and it was a big hit, even among non-gluten free coworkers. So, several recipe requests and two empty loaf pans later, I can confidently tell you that this is probably the most amazing gluten free pumpkin bread that you will ever have in your life.
Ok, maybe I’m exaggerating when I say ever.
…Or, am I?
Don’t even get me started on the glaze here. The pumpkin bread itself is a little bit sweet (which is part of why it goes so well with coffee, by the way), but the pumpkin spice glaze just takes it over the top and straight to the moon on the flavor train here. I always make a little bit extra of this glaze, because we like a little bit more sweet with our gluten free pumpkin bread. But you can use however much you like. Or, not use any at all, if you want to cut the sugar back a bit. It’s your personal choice.
If you’ll pardon me, I’ll be over here, eating pumpkin spice glaze with a spoon…
Do you know what else this glaze would be fantastic on? My gluten free pumpkin muffins. I would glaze these bad boys up in a heartbeat, now that I’ve discovered this pumpkin spice glaze.
You can also use a spoon to drizzle this pumpkin spice glaze on in decorative patterns, which would be really nice if you’re going to a holiday party or something. I just kind of poured in on there, thinking more about flavor than anything else. In my house, that works. But how decorative you get is totally up to you!
This recipe also makes two big loaves of gluten free pumpkin bread. You can half the recipe if you’d like just one, or even make a bunch of smaller loaves or muffins! But in my experience, two loaves will go pretty quickly. I also tried freezing a few slices, and that worked really well. Just microwave the frozen piece for about a minute, and you’re in business.
Let’s take a time out here for a second to talk about what makes this gluten free pumpkin bread so incredibly fluffy and moist and not crumbly whatsoever. Honest answer, it’s the pumpkin. That’s it. No super-secret tricks, no insane ingredients going on here. Just good, ‘ole fashioned simple ingredients. In my world, it doesn’t get better than that.
Not only is it really easy, you’re also sneaking a vegetable in there! Yes, pumpkin counts as a vegetable, even though it’s usually dessert. I know, crazy, right?
Shhh… If you don’t tell, the kids will never know!
Which also means that I didn’t have to use any xanthan gum, either. There’s nothing wrong with xanthan gum, but baking is just easier when you don’t have to worry about all of these extra ingredients. Depending on your gluten free all purpose flour, you may already have that in there. It won’t hurt anything, so don’t worry too much about it. But this recipe overall doesn’t really need it.
Keeping it simple.
Because I’m utterly in love with of the beautiful fall recipes I’ve been making lately, you can bet that I’ll have more coming up on the blog soon. In fact, I have a few that I’ve already made, taken photos of, and eaten. Ahem, Apple Pie Bars, coming right up!
And because this is the month of all things pumpkin, I’m going to give you a quick list of additional pumpkin recipes that you’re going to love! Because you can never really have too many pumpkin recipes, right?
5 More Gluten Free Pumpkin Recipes To Go With Gluten Free Pumpkin Bread!
- First, here’s a list of 15 Amazing Gluten Free Pumpkin Desserts from bloggers all around the internet!
- Here’s 11 Gluten Free Pumpkin Recipes on the savory side (ahem – Thanksgiving, anyone?)
- My incredibly EASY Pumpkin Pie Dip. It’s kind of like, the easiest pumpkin pie you’ll ever have, in dip form.
- For the bakers out there, some really soft and fluffy Gluten Free Pumpkin Muffins + a Video on how to make them!
- And last, but not least, a Breakfast Pumpkin Pie Smoothie. It’s like pumpkin pie, but for breakfast. You’ll love it, I promise.
So there you have it, a gluten free pumpkin recipe list that should hopefully fit all of your gluten free fall recipe needs. And there’s still more to come up on the blog! So make sure you keep checking back over the next few weeks.
Or, better yet, sign up to get an email from me every time a new recipe comes out! Just check out the sign up box to the right of this post. It’s just new recipes, I promise I won’t spam you! ♡
Ok, my pot of coffee just finished brewing. And I don’t know about you, but I’m ready to dig into this gluten free pumpkin bread here.
Who’s with me?
- 1 15oz can pumpkin puree
- 4 large eggs
- 3 1/2 cups gluten free all purpose flour
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 2/3 cup water
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 3 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup confectioners sugar
- 2 tbsp unsalted butter melted
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
Preheat oven to 350°F. Grease 2 bread pans and set aside.
Mix all dry ingredients together in a bowl or standing mixer (flour, sugar, baking soda, pumpkin pie spice, cinnamon, salt).
Add eggs, pumpkin puree, oil, applesauce, water, and vanilla extract.
Mix until all ingredients are combined.
Pour batter into bread pans evenly. Cover with tinfoil (tented so it has room to rise).
Bake for 45-50 minutes, or until a toothpick comes out clean.
Allow to cool and drizzle with glaze.
In a saucepan over medium heat, melt butter.
Whisk in sugar, milk, vanilla extract, and pumpkin pie spice.
Whisk continuously until sugar is completely melted.
Drizzle over bread while glaze is still warm.
This recipe makes 2 big loaves! Make sure you tent the tinfoil, so the bread has enough room to rise. The glaze will harden as it cools. If this happens in your pot, simply heat it up again while whisking. Make the glaze after your gluten free pumpkin bread has cooled already.