Imagine indulging in a slice of warm, spiced pumpkin bread that is not only gluten-free but also vegan! This Iced Pumpkin Bread is the ultimate fall treat that will leave your taste buds dancing with delight. Perfectly moist and bursting with rich pumpkin flavor, it's the ideal companion for your morning coffee or an afternoon snack. Whether you're hosting a gathering or simply treating yourself, this recipe will have everyone asking for seconds. Ready to impress your friends and family with this delightful loaf? Let’s dive into the delicious details!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the sides overhang for easy removal.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine and remove any lumps.
- In a separate medium bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-55 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once fully cooled, prepare a simple glaze by mixing powdered sugar with a small amount of almond milk until smooth. Drizzle over the top of the bread.
- Slice and serve. Store in an airtight container at room temperature for up to 3 days.
Tips
- Choose the Right Flour: Make sure to use a high-quality gluten-free all-purpose flour blend for the best texture. Some blends contain xanthan gum, which can help improve the structure of your bread.
- Pumpkin Puree: For the most authentic flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a denser bread.
- Check for Doneness: Ovens vary, so start checking your bread at the 50-minute mark. If the toothpick comes out with a few moist crumbs, it’s perfect!
- Cooling is Key: Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps prevent it from falling apart.
- Glaze it Up: For an extra touch of sweetness, prepare the icing just before serving. This way, it stays fresh and adds a beautiful finish to your bread.
- Storage: Keep your iced pumpkin bread in an airtight container at room temperature for up to 3 days, or freeze slices for a quick treat later on.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
