Gluten Free Pumpkin Bread

HOW TO MAKE IT

Gluten Free Pumpkin Bread

YIELD

10 servings

TYPE

Gluten Free

TIME

1 hr. 30 min.

COURSE

Bread

 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

PREPARE FOR BAKING

1

Preheat the oven to 350°F and grease a 9×5-inch loaf pan with cooking spray and parchment paper.

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MAKE THE BREAD DOUGH

2

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.

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BAKE THE BREAD

3

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.

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MAKE THE GLAZE

4

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.

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DECORATE THE PUMPKIN BREAD

5

When the loaf is fully cool, pour the glaze over the bread. Slice and enjoy!

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Gluten Free Pumpkin Bread