Description
This gluten free pumpkin bread is soft, warmly spiced, and naturally sweetened with maple syrup. Topped with a light cream cheese frosting, it makes a cozy breakfast or snack perfect for fall and beyond.
Ingredients
- 1 3/4 cups pumpkin puree
- 2 eggs
- 1/2 cup maple syrup
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten free oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup light cream cheese, softened
- 2 to 3 tablespoons plain yogurt
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F and grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- In a high-powered blender, combine pumpkin puree, eggs, maple syrup, milk, and vanilla extract. Pulse until smooth.
- Add gluten free oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Blend until fully combined, stirring occasionally if needed to ensure even mixing.
- Pour the batter into the prepared loaf pan.
- Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool completely before frosting and slicing.
- To make the frosting, beat together cream cheese, yogurt, honey, and vanilla extract until smooth and creamy.
- Spread frosting over the cooled bread before serving.
Notes
- Use certified gluten free oats to ensure the recipe remains gluten free.
- Do not overblend the eggs, as this can affect the bread texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- The bread can be frozen unfrosted for up to 2 months.
- Add chopped pecans or chocolate chips for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 55 mg
