HOW TO MAKE IT
1 hr. 30 min.
INGREDIENTS: For the bread: 2 cups gluten-free all-purpose flour(use a 1-to-1 blend or add 1/4 teaspoon xanthan gum if you use all-purpose) 1/2 cup tapioca flour 1 Tablespoon pumpkin pie spice 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 cup sugar 4 eggs 1 cup pumpkin puree (homemade or store-bought) 3/4 cup vegetable oil or coconut oil
INGREDIENTS: For the maple glaze: 1/3 cup melted butter 4 Tablespoons maple syrup 1 Tablespoon vanilla extract 1/2 teaspoon cinnamon 6 Tablespoons powdered sugar
Preheat the oven to 350°F and grease a 9×5-inch loaf pan with cooking spray and parchment paper.
In a mixing bowl, combine the all-purpose flour, tapioca flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In a separate bowl, whisk together the eggs, sugar, pumpkin puree, and oil. Add the dry ingredients to the wet ingredients and mix until the batter is evenly incorporated.
Pour the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes, or until a toothpick in the center comes out with just a few wet crumbs.
In a bowl, whisk together the vanilla, melted butter, and maple syrup. Add the powdered sugar, one spoonful at a time. Mix until the icing is smooth and pourable.
When the loaf is fully cool, pour the glaze over the bread. Slice and enjoy!