Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

• It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

• It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

• Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

• Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

• Baking Powder / Baking Soda

• Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

• Cinnamon

• Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

• Eggs: Bring your eggs to room temperature before using in this recipe.

• Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

• Vanilla Extract

• Maple Syrup

Other Ways to Eat Pumpkin Bread

• For those who have a sweet tooth, pair this pumpkin bread with Nutella.

• For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

• You can also try using apple or honey cinnamon butter. 

Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

5 from 2 votes

Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

• 2 Cups Gluten-Free Flour

• 1 Teaspoon Baking Powder

• 1 Teaspoon Baking Soda

• 1 Teaspoon Cinnamon

• 1 Teaspoon Cinnamon

• 1/4 Teaspoon Salt

• 1.5 Cups Pumpkin Puree

• 1/2 Cup Coconut Sugar

• 2 Whole Eggs

• 1/4 Cup Coconut Oil

• 1/4 Cup Non-Dairy Milk

• 1 Teaspoon Vanilla Extract

• For the Maple Glaze:

• 1/4 Cup Vegan Butter, melted

• 2 Tablespoons Maple Syrup

• 3/4 Cup Powdered Sugar

Directions

• Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
• Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
• In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
• Fold the wet ingredients into the dry ingredients.
• Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

• To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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MORE PUMPKIN-Based FALL RECIPES

• Pumpkin Spice Latte
• Vegan Pumpkin Muffins
• Vegan Pumpkin Cookies With Maple Frosting
• Pumpkin Cheesecake