Fall is in the air, and what better way to celebrate the season than with a warm slice of Gluten Free Pumpkin Bread drizzled with a luscious pumpkin spice glaze? This delightful recipe not only captures the essence of autumn but also caters to gluten-sensitive palates, making it a perfect treat for everyone to enjoy! With its moist texture and aromatic spices, this pumpkin bread is sure to become a family favorite. Ready to impress your friends and family with a delicious homemade loaf that’s bursting with flavor? Let’s dive into this easy recipe that will have your kitchen smelling like a cozy café in no time!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 ½ cups of gluten-free all-purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, 1 tsp of cinnamon, ½ tsp of nutmeg, and ½ tsp of salt. Whisk the dry ingredients together until well mixed.
- In another mixing bowl, combine 1 cup of pumpkin puree, ½ cup of sugar, ½ cup of brown sugar, and ½ cup of vegetable oil. Whisk these ingredients together until smooth and well incorporated.
- Add the 3 large eggs to the pumpkin mixture, one at a time, whisking well after each addition until the mixture is fully combined and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- While the bread is cooling, prepare the pumpkin spice glaze. In a small bowl, combine ½ cup of powdered sugar, 2 tbsp of milk, and 1 tsp of vanilla extract. Whisk until smooth and drizzly. If the glaze is too thick, add a little more milk until you reach your desired consistency.
- Once the pumpkin bread has cooled completely, drizzle the pumpkin spice glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
- Enjoy your delicious gluten-free pumpkin bread with pumpkin spice glaze!
Tips
- Measure Accurately: Make sure to measure your gluten-free flour correctly for the best results. Spoon it into the measuring cup and level it off with a knife instead of scooping directly from the bag.
- Room Temperature Ingredients: For a smoother batter, use room temperature eggs and pumpkin puree. This helps them blend more easily with the other ingredients.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 60-minute mark. Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Glaze Consistency: Adjust the glaze by adding more milk if it’s too thick or more powdered sugar if it’s too thin. You want it to be drizzly but not runny.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for a quick treat later on!
- Add Nuts or Chocolate Chips: For an extra crunch or sweetness, consider adding chopped walnuts or chocolate chips to the batter before baking.With these tips in mind, you’ll be well on your way to creating a delicious gluten-free pumpkin bread that everyone will love!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
