The pumpkin spice craze seems to start earlier and earlier every Fall. I try to hold out a little longer than everyone, but when I finally give in, the first thing I make is this gluten-free pumpkin bread. I am always surprised at how dang good it is. It may be in the form of loaf but it is so light and fluffy, it can be a cake too. I have used this recipe for cakes and cupcakes and it is always a hit.
The recipe is super simple and you don’t need a mixer. Wet ingredients in one bowl and dry in the other. Combine and mix until smooth. This recipe will make a loaf or 20 muffins.
This pumpkin bread is probably my favorite Fall recipe just on its own, but a 4 ingredient rum icing takes it to another level! The kick of rum with the sweet pumpkin spice is perfect. I highly recommend drizzling it on right before serving. Just mix 2 tsp of dark or spiced rum (Captain Morgan Spiced Rum is great for this) and 1-2 tsp water with 3/4 c powdered sugar. That’s it!
I have used several different gluten-free flour blends for this gluten-free pumpkin bread recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. It lends much more flavor to baked goods than your average rice flour blend.
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
I know that seems like a lot of ingredients but I think it’s worth it. I you want something more simple, see the notes in the recipe for a super easy DIY gluten-free flour blend or my blog post on gluten-free flours and flour blends. If you prefer the convenience of a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best.
Pumpkin Bread Variations
- Spices – I include just cinnamon, allspice and ginger in this gluten-free pumpkin bread but you can also add ⅛ tsp of ground cloves and a pinch of nutmeg for extra spice. And you may think it sounds odd, but a pinch or two of cayenne pepper is great for an extra kick in this sweet bread.
- Butternut Squash – If you can find canned butternut squash puree, it makes for a nice substitute for the canned pumpkin and it’s a little bit sweeter.
- Chocolate Chips – These bring this pumpkin bread closer to a dessert. The chocolate with the spice is a great flavor combination. Stir in 1/2 cup chocolate chips when the batter is combined and us a 9″ loaf pan.
- If you really want to steer this pumpkin bread all the way to the dessert side, drizzle on this chocolate ganache. This ganache is an easy two-ingredient, dairy-free glaze that will create a beautiful smooth topping.