Gluten free and vegan iced pumpkin bread is perfectly spiced and ready to enjoy with a cup of tea or cider.
Listen…do you hear that? The sounds of fall?
No, not leaves crunching, not the wind blowing.
It’s the sound of all my food allergy friends saying, “But we want pumpkin spice everything, too! Don’t forget about us! We want soft, delicious gluten free pumpkin bread. And it needs to be dairy and egg free. And for Pete’s sake, do NOT ruin it with any nuts.”
Friends, your wish is my command.
This loaf of iced pumpkin bread is gluten free, vegan, free of the top 8 allergens, and very soft and delicious. It’s nicely spiced with ginger, nutmeg, and cinnamon, and dripping with a sweet glaze. Enjoy a slice with a cup of hot tea and your favorite book. Bonus points if you’re wearing cozy leggings and a scarf. :)
This iced pumpkin spice bread is simple to make. A little mixing, put it in a loaf pan, and bake. Just make sure you let it cool in the pan before using the parchment paper to remove it. Most gluten free baked goods are a bit delicate before they are fully cooled.
Iced Pumpkin Bread (Gluten free and vegan).
For the bread:
- 2 cups King Arthur Multi Purpose Gluten Free Flour Blend can use all purpose flour or another gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup organic cane sugar
- ½ cup light brown sugar
- 3/8 cup organic canola oil coconut oil is also fine
- 3/4 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup water
For the glaze:
- 1 cup confectioner's sugar sifted
- 2-4 teaspoons of water
Preheat the oven to 350 degrees. Place parchment paper in a 9x5 loaf pan so that it hangs over the sides.*
Whisk together the first nine ingredients in a mixing bowl.
Add the oil, pumpkin puree, vanilla extract, and water. Stir well.
Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.
Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan.
Once cool, use the sides of the parchment paper to lift the bread out of the pan and place on a wire baking rack over a piece of parchment paper.
Whisk together the confectioner's sugar and water. (Start with 2 teaspoons of water, and add more if needed). Drizzle the glaze over the loaf. Enjoy!
1. I used King Arthur GF Flour because it is lighter. I think that with the pumpkin puree, a lighter blend works best. Something like Namaste Perfect Flour blend will probably be too heavy in this recipe. 2. I used a 9x5 loaf pan. If you use an 8x4 loaf pan, the baking time will be a little longer. I recommend the 9x5 - I think the loaf bakes more evenly in that size.
What other treats are you wishing you could bake this fall?
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