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BEST Gluten-Free Pumpkin Bread with Maple Icing

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This incredibly moist, BEST, gluten-free pumpkin bread with maple icing is irresistible and will fill your home with the aroma of cinnamon and vanilla. The flour in this recipe is an ingredient my grandmother always used – Sorghum Flour. If you have never tried it, it’s a mild-tasting gluten-free flour readily available from Bob’s Mills.

Gluten Free Pumpkin Bread Recipe

The Beauty of Gluten-Free Grains

Unfortunately, we don’t take advantage of the variety of grains in our modern processed food culture. Once you use alternative grains a few times, you will enjoy adding this new dimension to your gluten-free baking. This is one of my favorite gluten-free recipes!

– Cooking Ingredients

Piece of Moist Gluten Free Pumpkin Bread with Maple Icing

What Makes This GF Pumpkin Bread Special

  • It’s incredibly moist, which is my gold standard for quick bread.
  • No one will know this is gluten-free unless you choose to tell them.
  • The Maple Pumpkin Seed Topping is sweet and crunchy!
  • It comes together quickly!
  • It freezes well. We freeze in individual slices.
  • It tastes delicious, toasted with cream cheese or any butter.
  • Pumpkin is full of anti-inflammatory goodness!
Two slices of pumpkin bread

Ingredients for Rich Gluten-Free Pumpkin Loaf

  • Eggs
  • Brown Sugar
  • Butter
  • Sorghum Flour
  • Tapioca Flour/Starch
  • Sticky Rice Flour
  • Baking Soda
  • Baking Powder
  • Cinnamon
  • Ginger
  • Sea Salt
  • Canned Pumpkin Puree
  • Raw Sunflower Seeds
  • Powdered Sugar
  • Real Maple Syrup
  • Vanilla

How to Make Gluten-Free Pumpkin Bread

Step 1- Pre-Heat Oven, Prep Loaf Pans, and Combine Dry Ingredients

Adjust your oven rack to the lower 1/3rd of your oven—Preheat to 350°F degrees. Grease 2 – 9×5 loaf pans generously with butter. In one large bowl, combine the sorghum flour, tapioca flour, sweet rice flour, baking soda, baking powder, cinnamon, ginger, and salt until well mixed.

Step 2- Melt Butter and Combine Wet Ingredients

Melt butter in a saucepan and set aside until cooled. In a large bowl, combine three beaten eggs, two cans of pumpkin puree (approximately 3 and ¼ cups), brown sugar, and cooled butter until well blended.

Step 3 – Combine Wet and Dry Ingredients and Add Batter to Loaf Pans

Add wet ingredients to the bowl as above. Gently fold dry ingredients into wet ingredients until blended. Do not over-blend.

Distribute the batter between the two loaf pans. Sprinkle raw sunflower seeds over the two loaf pans. This adds a delicious crunch.

Step 4 – Bake Gluten Free Pumpkin Bread

Place in oven and cook for approximately 30 minutes. Tent with foil for the last 25-30 minutes. Take the pumpkin bread out of the range when the toothpick test comes clean. (Toothpick inserted into bread will come out clean)

Remove from oven and let cool; slide a sharp knife carefully around the edges.

Step 4 – Prepare Maple Icing

Whisk Powdered Sugar, Melted Butter, Maple Syrup, and Vanilla until smooth.

Step 5 – Remove from Oven and Cool – Drizzle Maple Glaze

Once completely cooled, cover the quick bread with a plate and turn it over, tapping to loosen it. The bread should slide right out!

Maple glaze adds a hint of sweetness. Drizzle the Maple Topping and top with pumpkin seeds for extra crunch.

Whole Loaf of Pumpkin Bread Sliced

FAQ

Is Pumpkin Healthy?

Pumpkin is very high in beta-carotene and fiber. The yellow-orange color of pumpkin includes lots of healthy Vitamin A.

Is Pumpkin a Complex Carbohydrate?

Pumpkin, Sweet Potatoes, and Butternut Squash are all nutrient-dense complex carbs.

How many Calories are in a Cup of Pumpkin?

There are approximately 83 calories in a cup of pumpkin.

Can you freeze Pumpkin Bread?

This bread freezes well in individual slices. When ready to eat, you can microwave for 20-30 seconds.

Two slices of Gluten Free Pumpkin Loaf

A FUNNY CAT STORY
Our 20-year-old kitty loves to watch us photograph food. She sits on the sidelines as the inspector. While I was working on the photos of the pumpkin bread, I left the room briefly while the maple icing was on the table. When I returned, she was putting her head in the icing bowl. It was funny! Yes, we threw that batch out.

Thanks for stopping by Delectable Food Life!

Here are some other popular gluten-free recipes from the blog:

Ultimate Gluten Free Oatmeal Chocolate Chip Cookie Recipe

Easy, Delicious Gluten-Free Peach Crumble Recipe

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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread Recipe
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This incredibly moist, gluten-free pumpkin bread with maple icing is irresistible and will fill your home with the aroma of cinnamon, vanilla, and pumpkin. The flour in this recipe is an ingredient my grandmother always used – Sorghum Flour. If you have never tried it, it’s a mild-tasting gluten-free flour readily available from Bob’s Mills. 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 70 Minutes
  • Yield: 16 slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Vegetarian
  • Diet: Gluten Free

Ingredients

Scale

2 15 oz. cans of organic pumpkin puree

Eggs – 3 whole eggs

2 1/4 cups dark brown sugar – I used the dark to add that extra molasses flavor

1 1/4 sticks butter – melted

2 cups sorghum flour

1/3 cup tapioca flour/starch

1/3 cup sticky rice flour

2 teaspoons of baking soda

6 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon sea salt

1/2 cup sunflower seeds

For Maple Glaze Drizzle

1/2 cup powdered sugar

23 tablespoons of real Maple Syrup

1/2 teaspoon real vanilla

1 teaspoon melted butter

Instructions

Step 1- Pre-Heat Oven, Prep Loaf Pans, and Combine Dry Ingredients

Adjust your oven rack to the lower 1/3rd of your oven—Preheat to 350°F degrees. Grease 2 – 9×5 loaf pans generously with butter. In one large bowl, combine the sorghum flour, tapioca flour, sweet rice flour, baking soda, baking powder, cinnamon, ginger, and salt until well mixed.

Step 2- Melt Butter and Combine Wet Ingredients

Melt butter in a saucepan and set aside until cooled. In a large bowl, combine three beaten eggs, two cans of pumpkin puree (approximately 3 and ¼ cups), brown sugar, and cooled butter until well blended.

Step 3 – Combine Wet and Dry Ingredients and Add Batter to Loaf Pans

Add wet ingredients to the bowl as above.

Gently fold dry ingredients into wet ingredients until blended. Do not over-blend.

Sprinkle 1/8 cup of raw sunflower seeds on each loaf. 

Step 4 – Prepare Maple Icing

Whisk Powdered Sugar, Melted Butter, Maple Syrup, and Vanilla until smooth.

Step 5 – Remove from Oven and Cool 

Once completely cooled, cover pumpkin bread with a plate and turn it over, tapping to loosen it. The bread should slide right out!

Drizzle Pumpkin Bread with Maple Icing and additional Sunflower Seeds. 

Maple glaze adds a hint of sweetness. Drizzle sparingly over the top. Top with pumpkin seeds.

Distribute the batter between the two loaf pans. Sprinkle raw sunflower seeds over the two loaf pans. This adds a delicious crunch.

Notes

HOW TO STORE PUMPKIN BREAD

This bread keeps well in the refrigerator. You can also slice and freeze individual portions. 

*This recipe’s various flours are available on Amazon and other specialty markets. 

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