Gluten Free Pumpkin Bread with Maple Cream Cheese Frosting

There’s something incredibly comforting about a loaf of pumpkin bread baking in the oven. It wraps the whole house in warm fall spice and makes everything feel just a bit more cozy. But if you’re gluten-free or baking for someone who is, you know the struggle of finding a recipe that actually delivers that same fluffy, tender texture. This Gluten Free Pumpkin Bread? It’s the one. Moist, flavorful, and topped with a dreamy maple cream cheese frosting.

Whether you’re preparing for a weekend brunch, packing snacks for your kid’s lunchbox, or just craving something sweet and satisfying, this recipe hits the spot every time.

Why You’ll Love This Gluten Free Pumpkin Bread

• Naturally gluten-free and packed with flavor
• Made with simple ingredients — no special flour blends required
• Perfectly moist and tender without being too dense
• That maple cream cheese frosting is to die for
• A great make-ahead option for holidays or meal prep

Ingredients You’ll Need

For the Gluten Free Pumpkin Bread

• 215g gluten-free multi-purpose flour
• 20g cornstarch (helps lighten the crumb)
• 1 tsp baking soda
• ¾ tsp baking powder
• 2 ½ tsp pumpkin pie spice
• 1 ½ tsp ground cinnamon
• ¾ tsp kosher salt (or ½ tsp table salt)
• 3 large eggs, at room temperature
• 175g light brown sugar
• 100g granulated sugar
• 1 tsp vanilla extract
• 130g neutral oil (I use avocado oil or vegetable oil)
• 330g pumpkin puree (not pumpkin pie mix)

For the Maple Cream Cheese Frosting

• 115g cream cheese, room temperature
• 30g unsalted butter, room temperature
• 60g powdered sugar, sifted
• 35g maple syrup (use pure maple syrup!)
• ½ tsp vanilla extract
• Pinch of kosher salt

📝 Tip: Always use a kitchen scale if possible — gluten-free baking is way more reliable with precise measurements.

How to Make Gluten Free Pumpkin Bread

Step 1: Prep Your Pan

Preheat the oven to 350°F (175°C). Line an 8×4″ loaf pan with parchment paper, leaving a little overhang on the sides. This makes it super easy to lift the loaf out later.

Step 2: Whisk the Dry Ingredients

In a medium bowl, sift together:

• Gluten-free flour
• Cornstarch
• Baking soda
• Baking powder
• Pumpkin pie spice
• Cinnamon
• Salt

Whisk until fully combined. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, combine:

• Eggs
• Brown sugar
• Granulated sugar
• Vanilla extract
• Pumpkin puree
• Neutral oil

Whisk until the mixture is smooth and glossy. No lumps!

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet mixture. Use a rubber spatula to fold the batter together gently. You want it fully combined but don’t overmix.

Step 5: Bake the Loaf

Pour the batter into the prepared pan. Smooth the top with your spatula.

Optional: Run a butter knife down the center of the batter — it helps create that classic loaf crack on top.

Bake for 55–65 minutes, until the top is golden and a toothpick comes out clean (a few moist crumbs are okay).

Cool in the pan for 10 minutes, then lift it out using the parchment overhang. Transfer to a wire rack to cool completely before frosting.

How to Make Maple Cream Cheese Frosting

This frosting is the star. It’s rich, tangy, and sweet with just the right hint of maple.

Step-by-Step Frosting Instructions

1. In a bowl, beat together the room-temp butter and cream cheese.
2. Add the maple syrup, vanilla, and a pinch of salt. Mix until fluffy.
3. Slowly mix in the sifted powdered sugar in 2 batches to avoid a sugar cloud.
4. Beat for 1–2 more minutes until light and creamy.

🎃 Tip: Let the frosting sit for 10–15 minutes at room temp to thicken slightly before spreading.

Frost and Slice

Once your pumpkin bread is completely cool, transfer it to a serving plate.

Spoon the frosting on top and use the back of a spoon or offset spatula to smooth it out. Keep the frosting just on top — the contrast in texture is perfect.

Use a serrated knife to slice the loaf into thick, bakery-style slices. Serve and savor!

Storing and Freezing Tips

• Refrigerate leftovers in an airtight container for up to 5 days
• Freeze without frosting for up to 2 months. Wrap tightly and store in a freezer-safe bag
• If you want to freeze it with frosting, flash freeze first and then wrap

Gluten Free Pumpkin Bread FAQs

What’s the best flour for gluten-free baking?

Use a gluten-free multi-purpose flour blend that includes xanthan gum, or add ¼ tsp yourself if your blend doesn’t have it.

Can I make this dairy-free?

Yes! Use a plant-based cream cheese and butter alternative — just keep in mind it may change the frosting texture slightly.

Can I skip the frosting?

Of course. This loaf is delicious on its own — but the frosting definitely takes it to dessert status.

Can I use coconut sugar?

Yes, substitute it 1:1 for brown sugar. It adds a more caramel-like flavor.

What makes this loaf so moist?

The combo of pumpkin puree, oil, and eggs ensures it stays soft and fluffy without drying out.

Serving Ideas for Fall

• Slice and warm in the microwave for 10 seconds, then top with butter
• Serve with a warm chai latte or hot cider
• Make it part of a holiday brunch spread with Pumpkin Banana Loaf or Cinnamon Roll Bread

More Pumpkin Goodness

If you’re loving this gluten-free pumpkin bread, try these next:

• Pumpkin Dump Cake Recipe – Quick, easy, and full of fall flavor
• Pumpkin Banana Loaf – The best of both worlds
• Cinnamon Roll Bread – For serious cinnamon lovers

Let’s Bake Together!

If you try this Gluten Free Pumpkin Bread, let me know! Leave a comment, tag @RitzyRecipes on Instagram, or pin it to your Pinterest board.

Have a question, tip, or fun add-in? Drop it in the comments. Your kitchen creativity makes this space so special. 🍂👩‍🍳

Now go preheat that oven — this cozy loaf is calling your name!

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