Gluten Free Pumpkin Bread made in one bowl with gluten free flour, brown sugar, pumpkin and pumpkin pie spice, topped with a sweet pumpkin spice glaze and ready in under 60 minutes!
Preheat oven to 350°F. Grease 2 bread pans and set aside.
Whisk all dry ingredients together in a bowl until well combined.
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.
For the 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, about 5 minutes.
Drizzle over bread while glaze is still warm.
Notes
Click on the time in the instructions to start a timer!StorageStore at room temperature in an airtight container for 3-4 days. Place a paper towel at the bottom of the container to help absorb any moisture that might accumulate. Refrigerate for up to a week in an airtight container.Freeze for 2-3 months in an airtight container. Bring to room temperature before eating. Cooking Tips
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 pumpkin bread has already come out of the oven.