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–+ servings

Gluten-free Pumpkin Bread with a Maple Cream Cheese Glaze

4.8 from 6 votes
Serves: 10 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 1 + 3/4 cup oat flour
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup coconut oil, at room temperature
  • 1/2 cup + 2 tbsp coconut sugar
  • 1/4 cup milk, I used almond but any milk works
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

Maple Glaze

  • 1/2 cup cream cheese, dairy or non-dairy
  • 1 1/2 tbsp pure maple syrup
  • 1 tbsp powdered sugar
  • 1 tsp vanila extract
  • Pinch of cinnamon

Directions

  1. Preheat your oven to 350 F
  2. In a medium sized bowl, whisk together the eggs, pumpkin puree, oil, sugar, milk and vanilla.
  3. Once smooth, add in the spices, oat flour, and baking soda. Fold together until fully mixed.
  4. Pour into a parchment lined standard sized loaf pan, and bake for about 50 minutes- until the top is golden and a toothpick comes out clean.
  5. Let cool for 10-15 minutes. Remove from loaf pan and place onto a cutting board or cooling rack to top with the glaze.
  6. Mix the glaze ingredients in a bowl until smooth, and pour over the loaf.
  7. The loaf should be stored in the fridge if topping with cream cheese frosting. Let it reach room temperature before serving for best results!
  8. If you want to freeze part of your loaf, you can slice it and freeze it for up to 3 months before you add your glaze!