This gluten-free Pumpkin Spice Bread is warmly spiced, moist bread that's easy to make. Made with a winning combination of almond flour and tapioca flour, it has a tender texture similar to a quick bread made with wheat flour! With lots of pumpkin flavour, this pumpkin bread is a fall treat!
1 ½tablespoonsheavy cream,milk or plant-based milk
½teaspoonpure vanilla extract
Instructions
Preheat oven to 350°F. Line a loaf pan with parchment paper or grease or spray it well with butter or coconut oil.
Combine dry ingredients in a large mixing bowl.
Combine eggs, canned pumpkin, sugar, melted and slightly cooled butter (or coconut oil), and vanilla extract in a smaller bowl.
Add the wet ingredients to the dry ingredients, stirring just until combined.
Gently stir in the chopped pecans.
Spread in the prepared pan, smoothing into the corners.
Bake at 350°F. for 28 - 35 minutes or until a toothpick inserted in the center comes out clean or almost clean. Check a metal pan for doneness at 28 minutes, glass pan may take a little longer. If you're using a cake tester, the temperature in the center should register 200°F. to 205°F.
Cool in the pan for 15 minutes, then remove it to a cooling rack to cool completely before frosting.
Make sure the cream cheese and butter are at room temperature to avoid lumpy frosting! Combine frosting ingredients in a small bowl preferably with an electric mixer. Drizzle on top of pumpkin loaf once it has cooled.
Notes
To make your own pumpkin spice mix combine
3 tablespoons cinnamon
2 tablespoons ground ginger
2 tablespoons ground nutmeg
1 ½ tablespoons ground allspice
1 ½ tablespoons ground cloves
If you plan to frost the bread with cream cheese frosting or a vanilla glaze, make sure the loaf has cooled completely.
Be careful not to overmix the batter. Overmixing can result in bread that is dense and gummy.
Nutrition information does not include the optional frosting or glaze.