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.

BEST Gluten-Free Pumpkin Bread with Maple Icing

Gluten Free Pumpkin Bread

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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

2 – 3 tablespoons of real Maple Syrup

1/2 teaspoon real vanilla

1 teaspoon melted butter

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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.

Find it online: https://delectablefoodlife.com/gluten-free-pumpkin-bread/