Gluten-Free Pumpkin Bread with Cream Cheese Frosting

There's nothing that marks the start of fall like freshly baked pumpkin bread. This gluten-free loaf with cream cheese frosting and crumbled pecans is the perfect sweet treat for autumn!

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A Little Slice of Home

I’d be lying if I said I didn’t look forward to fall for the food. The seasonal produce, soups, and pumpkin-spiced treats make autumn recipes truly special.

For me, fall means pumpkin bread. Growing up, my mom made the William Sonoma pumpkin bread, a staple in our home. I have a similar one linked here! When my brother and I went to college, she sent us care packages with the same mix and a bread pan to keep that homey feeling.

After going gluten-free in 2018, I switched to a gluten-free pumpkin mix but wanted to create a homemade version. It turned out to be incredibly easy! Over the years, I perfected my gluten-free pumpkin bread recipe, which I believe rivals any store-bought option and remains one of the simplest on my blog.

The Epitome of Fall

What makes pumpkin bread so delicious? The flavors are unmatched! I love fall and everything pumpkin, but I prefer things that aren’t overly sweet. This gluten-free pumpkin bread strikes the perfect balance between sweet pumpkin and aromatic spices like cloves and nutmeg. Topped with a light layer of homemade cream cheese frosting made with cream cheese and Greek yogurt, it adds a hint of tang without being too sweet. Finished with crumbled pecans, the result is the perfect bite!

A Simple & Straightforward Batter

Would you believe this batter only uses ten ingredients? Unlike other baked goods, this recipe skips unnecessary extras. It starts with five dry ingredients: gluten-free baking flour, baking soda, baking powder, pumpkin pie spice, and salt. I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for its light and fluffy texture.

Combine two cups of flour with one teaspoon of baking powder, one teaspoon of baking soda, two teaspoons of pumpkin pie spice, and a pinch of salt. Pumpkin pie spice is a convenient blend of cinnamon, nutmeg, cloves, allspice, and ginger.

In a separate bowl, cream together half a cup of cane sugar and a quarter cup of softened butter using an electric mixer for three minutes. Add one egg and a splash of vanilla extract, blending for another two minutes before incorporating one cup of pumpkin puree. Finally, sift in the dry ingredients and mix until smooth.

Bake the Batter

Once the batter is smooth, prepare to bake! Grease a bread pan and dust it with flour to prevent sticking. Pour the batter in until it fills the pan slightly more than halfway, as it will rise while baking. Bake the gluten-free pumpkin bread at 400°F for 45 minutes. After baking, let it rest in the pan for 15 minutes. If needed, run a knife along the edges before flipping the pan to release the bread. Finally, let it cool on a wire rack for one hour.

The Cream Cheese Frosting & Pecans

This next step isn't necessary and it definitely makes the recipe more of a dessert. But it does taste so good together! The cream cheese compliments the pumpkin beautifully and the pecans add a nice crunch to the soft loaf. If you choose to forgo the frosting, you can slice and sere the gluten-free pumpkin bread without waiting an hour for it to cool.

Like I said before, the cream cheese frosting isn't overly sweet. Unlike store-bought brands, this frosting is not sugar forward. It uses a mixture of cream cheese and plain Greek yogurt to have a smooth consistency and tangy flavor. Start by beating together room temperature cream cheese and butter for two minutes until smooth. Then, sift in the powdered sugar. Sifting the sugar makes a huge difference and yields a creamy frosting with no lumps. Once all of the powdered sugar is incorporated into the frosting, add a fourth cup of Greek yogurt and splash of vanilla extract. To balance the sweetness of the vanilla, add a pinch of salt. Mix the ingredients together until well incorporated and light.

After making the frosting, I like to refrigerate it for 20-30 minutes. This allows the frosting to firm up a bit before spreading it over the gluten-free pumpkin bread. Once the pumpkin bread is cooled, you can use a clean knife to spread an even layer across the top. Finally, to finish the recipe just sprinkle crumbled pecans over the top.

Why This Recipe is a Must-Make for Fall

I truly can't imagine fall without this recipe. Probably because I grew up eating pumpkin bread but also because this is one of my favorite recipes to make. This bread comes together so quickly and is one of my go-to's if I want to make a baked good in little time. It's also the perfect party favor or potluck item to bring over for Halloween or Thanksgiving! Trust me when I say this this bread is always devoured in no time at all. And if you have little ones, this will definitely become a favorite of theirs!