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    Home » Breads

    Gluten Free Pumpkin Bread with Cream Cheese Frosting

    Published: Sep 14, 2022 by Tiffany · This post may contain affiliate links · 1 Comment.

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    Originally published October 4, 2018. Updated September 14, 2022.

    Every year the world goes pumpkin crazy come fall and my house is no exception. We aren't pumpkin spice latte people, but add pumpkin to anything else and we'll eat it. This gluten free pumpkin bread will really hit the spot when your fall craving starts and the dairy free cream cheese frosting is the little something extra you didn't even know you needed.

    A sliced loaf of pumpkin bread on a wooden cutting board.

    If you love everything pumpkin like we do, then you'll also want to try out my favorite pumpkin muffins, this awesome chocolate pumpkin cake or possibly my favorite pumpkin recipe of all time - pumpkin oatmeal cream pies.

    Ingredients

    Ingredients for pumpkin bread on a white marble table.
    • Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 flour blend in most of my recipes. You can use the flour blend of your choice, just make sure it includes xanthan gum.
    • Sugar
    • Cinnamon
    • Salt
    • Baking Powder
    • Baking Soda
    • Eggs
    • Oil - I use light olive oil for my baking. Any light flavored oil will work in this recipe. You could also substitute with melted coconut oil
    • Vanilla
    • Non-Dairy Milk - I use either coconut milk or oat milk in my recipes. Any non-dairy milk will work fine. If you're not dairy free, regular milk will work in the same measure.
    • Pumpkin Puree - Use pure pumpkin puree here, not pumpkin pie mix.

    How to make pumpkin bread

    This recipe is easy to make and doesn't require a mixer. It's a great treat to make with kids!

    Dry ingredients being whisked in a large white bowl.

    COMBINE all of the dry ingredients in a large bowl. Whisk together until well mixed.

    Eggs whisked to frothy bubbles in a small metal bowl.

    WHISK the eggs in a second bowl until they are frothy, like soap bubbles.

    Pumpkin mixed with wet ingredients in a small metal bowl.

    ADD the pumpkin, vanilla, milk and oil to the eggs and whisk until smooth.

    Wet and dry ingredients being folded together with a spatula.

    POUR the wet ingredients into the dry and FOLD together with a spatula.

    POUR the batter into a lined loaf pan and bake.

    Unbaked batter for pumpkin bread in a loaf pan.

    Substitutions & Variations

    Here are a few substitutions and variations to make this recipe your own:

    • Replace pumpkin with squash puree or sweet potato puree.
    • Replace ¼ cup of flour with cocoa powder to make a chocolate version.
    • Add ½ cup of chocolate chips to the batter.
    • Instead of cream cheese frosting, cover with pepitas.
    • For vegan, replace eggs with flax eggs.

    Storage

    Store leftover pumpkin bread in an airtight container in the refrigerator up to 4 days. I actually find this bread to be even better the second day after it has been refrigerated overnight.

    A closeup shot of pumpkin bread topped with cream cheese frosting and pepitas.

    Frequently Asked Questions

    Why is my pumpkin bread gummy?

    In most cases, this will be caused by having too much moisture. You can try reducing the amount of milk added to the recipe. The batter should be about the thickness of yogurt before it is baked.

    How do you know when pumpkin bread is done?

    The top should by dry and cracked. If you gently poke the center of the top, it should feel firm enough to spring right back. If it deflates or leaves an indention, then it needs to bake longer. Continue to bake and check every 2-3 minutes.

    How long should you leave the bread in the pan after baking?

    Let the bread rest in the pan for about 15 minutes after removing it from the oven. Then remove the loaf from the pan and move it to a wire rack to cool completely. If you leave it in the pan too long, you will find the bottom gets wet from condensation.

    Pin for gluten free pumpkin bread with cream cheese frosting.

    If you make this recipe, please leave a rating and comment below to share how you like it! Thanks for your support!

    Sliced pumpkin bread on a wooden cutting board.

    Gluten Free Pumpkin Bread with Cream Cheese Frosting

    This wonderfully delicious pumpkin bread is filled with all of your favorite fall spices and topped with tangy cream cheese frosting.
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Cooling Time: 1 hour
    Total Time: 2 hours 15 minutes
    Servings: 12
    Calories: 281kcal

    Ingredients

    For the pumpkin bread

    • 1 ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
    • ¼ teaspoon Baking Soda
    • 2 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 ½ teaspoon Pumpkin Pie Spice
    • 1 Cup Sugar
    • 2 Eggs
    • 6 Tablespoons Olive Oil
    • 1 teaspoon Vanilla
    • 1 Cup Pumpkin Puree not pie filling
    • 6 Tablespoons Non Dairy Milk

    For the cream cheese frosting

    • 1 Cup Powdered Sugar sifted
    • 2 ounce Vegan Cream Cheese
    • 3 Tablespoon Vegan Butter
    • ½ teaspoon Vanilla

    Instructions

    • Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
    • In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice and sugar. Mix together and set aside.
      1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Baking Soda, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice, 1 Cup Sugar
    • In a small bowl, whisk the eggs until frothy like soap bubbles.
      2 Eggs
    • Add the oil, vanilla, pumpkin puree and milk to the beaten eggs. Whisk until smooth.
      6 Tablespoons Olive Oil, 1 teaspoon Vanilla, 1 Cup Pumpkin Puree, 6 Tablespoons Non Dairy Milk
    • Pour the wet ingredients into the dry. Fold together with a spatula about 15 strokes until just combined.
    • Spread batter into prepared pan, it will be thick. Bake in preheated oven for 55-60 minutes until top springs back when gently poked. Allow to cool in the pan for 15 minutes, then remove to cool completely on a wire rack.

    For the cream cheese frosting

    • Combine the cream cheese and butter in the bowl of an electric mixer. Beat until smooth.
      2 ounce Vegan Cream Cheese, 3 Tablespoon Vegan Butter
    • Add the vanilla and the powdered sugar. Mix on low speed until combined and then turn to high speed and beat for about 5 minutes.
      1 Cup Powdered Sugar, ½ teaspoon Vanilla
    • Spread onto pumpkin bread after it has cooled completely.
    Calories: 281kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 247mg | Potassium: 67mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3381IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    Comments

    1. Linda says

      October 24, 2018 at 6:21 am

      This looks so good. I can’t wait to try it!

      Reply

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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