Best Gluten Free Pumpkin Bread with Frosting

This gluten-free pumpkin bread recipe is the perfect fall treat, combining the flavors of warm spices and sweet pumpkin. Made with almond flour, this gluten-free bread is not only light and fluffy but also keto-friendly and low in sugar.

Topped with a creamy cream cheese frosting, this bread is sure to satisfy any pumpkin craving without compromising your dietary needs.

Why You’ll Love This Gluten-Free Pumpkin Bread

• Gluten-Free & Low Carb: Made with almond flour and Stevia, this pumpkin bread is ideal for anyone following a gluten-free, sugar-free, or low-carb diet. 
• Easy to Make: This recipe comes together quickly with just a few simple ingredients and minimal prep time.
• Moist and Flavorful: Thanks to the pumpkin puree, this bread has a wonderfully moist texture and rich flavor, enhanced by a hint of cinnamon and pumpkin pie spice.

Ingredients for Gluten-Free Pumpkin Bread

Dry Ingredients:

• 2 Cups of Almond Flour: This gluten free flour provides a low-carb, gluten-free base.
• ½ Teaspoon of Salt: Balances the sweetness and enhances the flavors.
• ½ Cup of Stevia: A sugar-free sweetener that keeps the bread low in carbs.
• ½ Teaspoon of Cinnamon: Adds warm, comforting spice to the bread.
• ¼ Teaspoon of Pumpkin Pie Spice: Enhances the pumpkin flavor with a blend of fall spices.
• 1 Tablespoon of Baking Powder: Helps the bread rise and keeps it fluffy.

Wet Ingredients:

• 15 Ounces of Pumpkin Puree: Make sure to use pure canned pumpkin and not pumpkin pie filling.
• 3 Eggs: Room-temperature eggs add structure and richness to the bread.
• 1 Teaspoon Vanilla: Adds a deep, sweet flavor that complements the pumpkin and spices.

For the Cream Cheese Frosting:

• 3 Tablespoons of Butter, softened
• 8 Ounces of Cream Cheese, softened
• ⅓ Cup of Stevia
• 1 Tablespoon of Vanilla
• 2 Tablespoons of Heavy Cream

The BEST Gluten-Free Pumpkin Bread Recipe

Instructions: Preheat Oven and Prep the Loaf Pan

Start by preheating your oven to 325°F (160°C) and greasing a loaf pan with cooking spray or lining it with parchment paper. This will prevent the gluten-free pumpkin bread from sticking.

Step 1: Mix Dry Ingredients

In a large mixing bowl, combine the almond flour, salt, Stevia, cinnamon, pumpkin pie spice, and baking powder. Whisk these dry ingredients until they are well blended and free of any lumps.

Step 2: Mix Wet Ingredients

In a separate bowl, mix the canned pumpkin puree, eggs, and vanilla until smooth. The pumpkin and eggs will create a thick, moist base for your bread.

Step 3: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until all the ingredients are fully incorporated. Avoid overmixing, as this can affect the texture of the bread.

Step 4: Pour Batter into Loaf Pan

Pour the pumpkin bread batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking.

Step 5: Bake the Pumpkin Bread

Place the loaf in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the bread should have risen nicely.

Step 6: Cool Before Frosting

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It’s important to allow the bread to cool fully before adding the cream cheese frosting to prevent it from melting.

How to Make the Cream Cheese Frosting

While the bread is cooling, you can prepare the delicious cream cheese frosting. This rich and creamy frosting takes this bread to the next level.

Step 1: Beat Cream Cheese and Butter

In a medium bowl, beat together the cream cheese and butter until light and fluffy.

Step 2: Add Sweetener and Vanilla

Gradually add the Stevia and vanilla, continuing to beat until smooth. The sweetness of the Stevia pairs perfectly with the tangy cream cheese.

Step 3: Add Heavy Cream

Finally, mix in the heavy cream to create a luscious, creamy texture. If you prefer a thinner frosting, feel free to add an extra tablespoon of cream.

Step 4: Frost the Pumpkin Bread

Once the bread has cooled completely, spread the cream cheese frosting generously over the top. Slice, serve, and enjoy!

Tips for Making the Best Gluten-Free Pumpkin Bread

1. Use Almond Flour for a Gluten-Free Base

Almond flour is the perfect base for this gluten-free pumpkin bread. It’s low in carbs and adds a rich, slightly nutty flavor that complements the pumpkin and spices.

2. Avoid Overmixing the Batter

Overmixing can lead to dense bread. When combining the wet and dry ingredients, mix just until they are combined.

3. Customize with Mix-Ins

You can easily customize this recipe by adding chocolate chips, chopped nuts, or dried fruit to the batter. This adds extra texture and flavor to your gluten-free pumpkin bread. If you find your mix ins are making the batter too runny, you could use xanthan gum to help bind the ingredients together and create a more cohesive texture.

4. Make it Dairy-Free

To make this recipe dairy-free, simply omit the cream cheese frosting or use a dairy-free cream cheese and butter substitute for the frosting. For those who can not have eggs, replace the eggs this recipe calls for with flax eggs for a similar result. 

Gluten-Free Baking Tips

• Insert a toothpick into the center of the loaf, if it comes out clean the loaf is done.
• Allow the gf pumpkin bread to cool completely before frosting.
• Use a nonstick bread pan for this recipe and be sure to grease the loaf pan before using. This can be done by lining the loaf pan with parchment paper or greasing it with butter.
• Another great way to grease the pan is to use coconut oil, vegetable oil, or olive oil-based cooking spray.

Storage Instructions for Gluten-Free Bread

As with traditional bread recipes, the best way to store gluten-free bread is in an airtight container. If you want to freeze this bread it is best to do so before frosting.

I made the loaf last night and decided to frost it this morning, but you can refrigerate the bread to speed up the cooling process and frost it within an hour of taking it out of the oven.

Seal the bread with plastic wrap then wrap it with aluminum foil then store it in a freezer bag for up to 2 months.

FAQs About Gluten-Free Pumpkin Bread

Can I Use a Different Sweetener?

Yes! If you prefer a different sugar substitute, you can swap out Stevia for another sweetener like monk fruit or erythritol. Adjust the quantity to taste. If making a sugar free flour blend isn’t a priority, you can use brown sugar

Can I Freeze Gluten-Free Pumpkin Bread?

Absolutely! Gluten-free pumpkin bread freezes well. Once it’s cooled, wrap the bread (without frosting) tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before frosting and serving.

How Can I Tell if My Pumpkin Bread is Done?

To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, your bread is ready.

Can I Add Other Spices to This Recipe?

Of course! Feel free to add more pumpkin pie spice, nutmeg, or even a pinch of clove to enhance the fall flavors in this gluten-free pumpkin bread.

What’s the Best Gluten-Free Flour for Baking?

In this recipe, almond flour works perfectly for a gluten-free and low-carb option. You can also use a gluten-free flour blend if you want a more traditional texture, but for this recipe, almond flour keeps it light and fluffy. Almond flour is a staple in gluten-free baking and you will notice that many of my easy gluten-free recipes take advantage of this gluten-free alternative to flour. 

Why Is My Gluten-Free Pumpkin Bread Dense?

If your gluten-free pumpkin bread turns out dense, it could be due to overmixing the batter or using too much baking powder. Stick to the recipe measurements and mix just until combined.

Can I Make This Recipe Vegan?

To make this gluten-free pumpkin bread recipe vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). You can also use a dairy-free butter and cream cheese substitute for the frosting.

This gluten-free pumpkin bread recipe is a delightful, healthy alternative to traditional pumpkin bread, packed with fall flavors and topped with a creamy cream cheese frosting. Perfect for breakfast, dessert, or as an afternoon snack, this bread is sure to become a favorite in your home. Give it a try and enjoy the rich taste of pumpkin in every bite!

If you’re a fan of fall baking, this gluten free pumpkin bread is a must-try recipe. Not only is it easy to make, but it’s also low in carbs, gluten-free, and full of flavor.

More Gluten-Free Baking Recipes

The next time you want to create a gluten-free recipe, you will have to try these out.

This gluten-free banana bread recipe is easy to whip up and comes out perfectly moist and flavorful, with very little effort.

Skip the flour altogether and make this Simple Flourless Sandwich Bread.

For another easy and delicious gluten-free dessert bread recipe be sure to check out this Sugar & Gluten-Free Apple Bread.

Then be sure to check out this post sharing How to Make Gluten-Free Zucchini Bread.

If you are looking for a delicious gluten-free dinner idea that is specific carbohydrate diet-friendly, this gluten-free chicken pot pie recipe is perfect!

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