Gluten Free Pumpkin Bread, with a scrumptious cream cheese frosting is the perfect afternoon snack or maybe even for breakfast! I can not believe that it’s nearly autumn, but with this time of year, I do love all the pumpkin flavours. So, embrace the flavours of autumn with this irresistible, gluten free pumpkin bread recipe. This is such an awesome recipe to have on hand for your family and friends, whether they have dietary restrictions or not!
This pumpkin bread is so incredibly tasty and it’s not only gluten-free, but it’s also incredibly moist, flavourful, and topped with a luscious cream cheese icing. What’s not to like about it!! The combination of the delicious pumpkin flavour, the warm spices, and the creamy frosting will transport you to pumpkin paradise with every bite.
Here are the gluten free ingredients you need to start:
TO MAKE GLUTEN FREE PUMPKIN BREAD YOU WILL NEED:
In all of my recipes I measure just about everything in grams. It is way more accurate and you will need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
Gluten Free flours – brown rice flour, oat flour, almond flour, sorghum flour and tapioca starch
Pumpkin Puree, olive oil, butter, brown sugar and white sugar, eggs and spices.
Whole psyllium husk, and not the powder.
If you cannot tolerate oat flour, make sure to substitute it with quinoa flour.
STEP BY STEP INSTRUCTIONS:
1. Preparing the Batter
In a large mixing bowl, combine the sugars, pumpkin puree, oil, vanilla and salt
In a medium bowl sift the flour blend, baking soda and baking powder.
Combine the eggs and the psyllium husk to form a light gel.
2. Mixing the Batter
Combine the sugars, pumpkin, butter, olive oil, and vanilla in a large bowl. In a small bowl beat the eggs and the psyllium husk together. Immediately mix the psyllium and eggs to prevent the psyllium forming into hard clumps.
Add the flour blend into the wet ingredients, a third at a time.
Pour the batter into a loaf pan lined with parchment paper, smooth the top and bake.
3.Making the Icing
Once the bread has mostly cooled, then it’s time to make the icing. Grab a medium sized mixing bowl, add the softened butter, cream cheese and yoghurt. Beat until them all together, until the mixture is a smooth and creamy consistency. Next, gradually add the powdered sugar and beat until well incorporated.
Evenly spread the icing on the cooled pumpkin bread, sprinkle with chopped nuts … if using and enjoy!
Gluten Free Pumpkin Bread
- 120 g brown sugar
- 100 g white sugar
- 225 g pumpkin puree
- 60 g butter, soft
- 95 g olive oil
- ½ tsp vanilla
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 40 g almond flour
- 50 g brown rice flour
- 40 g oat flour
- 40 g sorghum flour
- 70 g tapioca starch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs, lightly beaten
- 3 g psyllium husk, whole
- ½ tsp vanilla
- 70 g cream cheese
- 30 g butter, softened
- 30 g plain yoghurt I used 2%
- 180 g icing sugar
- 1 to 2 tbsp caramel cashews, finely chopped for optional decoration
- Preheat the oven to 350 ℉ Line a 9×5 loaf pan with parchment paper.
- Into a large mixing bowl add the sugars, pumpkin, butter, olive oil, vanilla, cinnamon, and ginger
- Lightly beat the eggs and add the psyllium husk, then add it to the pumpkin mix and beat it in to just combine.
- In a medium bowl sift the almond flour, brown rice flour, oat flour, sorghum flour, tapioca starch, baking soda, baking powder and salt
- Beat a third of the flour blend into the wet ingredients. Add another third and beat just to combine. Fold in the remaining third with a spatula, and mix until there is no loose flour.
- Pour the batter into prepared pan and smooth out the top with a spatula..
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow bread to cool completely in the pan before icing.
Make the icing
- In a medium bowl add the soft butter and beat until smooth. Add the cream cheese and yoghurt, beating until just combined. Add a portion of the icing sugar at a time, making sure to stir it in first with a spoon to prevent it flying everywhere. Beat it until smooth. Add more icing sugar if you prefer a thicker consistency.
- Spread the icing over the bread with a sprinkling of finely chopped nuts if desired
- Store in an airtight container in the refrigerator for 2-3 days.