This recipe brings to your table a delightful Gluten-Free Pumpkin Bread, perfect for those who love the taste of autumn without the gluten. Infused with the warm flavors of pumpkin and spices, and topped with a rich maple cream cheese frosting, this bread is both moist and flavorful. It's a great treat for cozy gatherings or a comforting snack on a chilly day. Plus, learn how to substitute canned pumpkin with homemade butternut squash puree, ideal for those who can't find canned pumpkin.
Ingredients:
Gluten Free Pumpkin Bread:
- 215 grams gluten-free multi-purpose flour
- 20 grams cornstarch
- 1 tsp baking soda
- ¾ tsp baking powder
- 2 ½ tsp pumpkin pie spice
- 1 ½ tsp cinnamon
- ¾ tsp kosher salt
- 3 large eggs, room temperature
- 175 grams light brown sugar
- 100 grams granulated white sugar
- 1 tsp vanilla extract
- 130 grams neutral oil
- 330 grams pumpkin puree (or homemade butternut squash puree)
Maple Cream Cheese Frosting:
- 115 grams cream cheese, room temperature
- 30 grams unsalted butter, room temperature
- 60 grams powdered sugar
- 35 grams maple syrup
- ½ tsp vanilla extract
- Pinch of kosher salt
Instructions:
- Prepare for Baking: Preheat oven to 350°F. Line a loaf pan with parchment paper, leaving overhangs for easy removal.
- Dry Ingredients: Sift together gluten-free flour, cornstarch, baking soda, baking powder, and spices in a medium bowl.
- Wet Ingredients: In a large bowl, whisk eggs, brown sugar, white sugar, and vanilla extract. Add oil and pumpkin puree, whisk until smooth.
- Combine: Gradually mix dry ingredients into wet until fully combined. Transfer batter to the prepared loaf pan, smoothing the top.
- Bake: Bake for 55-65 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Frosting: Mix butter, cream cheese, maple syrup, salt, and vanilla until fluffy. Add powdered sugar gradually, mixing until light and fluffy.
- Decorate and Serve: Once cooled, top the bread with frosting, smooth it out, and slice to serve.
Butternut Squash Puree:
- Preheat oven to 400°F. Halve a butternut squash, remove seeds, and roast cut-side down until tender. Puree the flesh. If it's wetter than canned pumpkin, blot with paper towels.
This Gluten-Free Pumpkin Bread is a wonderful way to enjoy the flavors of the season, especially for those with dietary restrictions. Don't forget to bookmark our site for more gluten-free recipes!
