Gluten-Free Pumpkin Spice Loaves
Updated Feb 12, 2021, Published Oct 20, 2020
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I’d apologize for posting yet another baking recipe this month, but sorry, not sorry – it’s baking season, after all! In addition to baking season, it’s PUMPKIN season. I don’t know about you, but canned pumpkin was unavailable in my area when I tried to Instacart it recently. Luckily, I managed to swipe a few cans after a couple failed attempts, so without further ado, here are some delicious Gluten-Free Pumpkin Spice Loaves that are sure to get you Halloween ready!
For this recipe, I used some kitchen staples like eggs, sugar (I used Wholesome Organic Sugar), vegetable oil, GF flour, baking powder, butter, vanilla, and salt. Many of you probably have a lot of these on hand, so you’ll likely just need to pick up a few extras like pumpkin puree, pumpkin pie spice, raisins, walnuts, and powdered sugar. For you die-hard bakers out there, you may very well have ALL of these ingredients already.
And just a heads up, if you don’t already have a mini loaf pan, here’s a link* to the pan I used. This pan is inexpensive, and it makes the most adorable presentation for baked goods! (If you prefer to make these in muffin pans, just check the doneness 5 minutes earlier than the recipe states.)
*As an Amazon Associate, I earn from qualifying purchases.
Gluten-Free Pumpkin Spice Loaves
Ingredients
- Gluten free non-stick cooking spray
- 2 large eggs
- 1 cup Wholesome Organic sugar
- ½ cup vegetable oil
- 1 (15 ounce) can pumpkin puree , (not pumpkin pie filling)
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher or fine sea salt
- ½ cup chopped walnuts
- ½ cup raisins
- 4 ounces cream cheese, , softened
- ¼ cup butter, , softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray an 8-cavity mini loaf pan with cooking spray.
- In a large mixing bowl combine eggs, sugar, oil, pumpkin, flour, baking powder, pumpkin pie spice, and salt. Mix well. Stir in the walnuts and raisins. Divide the mixture evenly among the mini loaves. Bake for 25 minutes or until set. Let cool.
- Combine the cream cheese, butter, vanilla, and powdered sugar in a medium saucepan. Heat over low heat until pourable, whisking to make sure it is smooth.
- Remove the loaves from the pan and set on a cooling rack over a piece of waxed paper. Drizzle the glaze over and let sit for 10-15 minutes or until the glaze is set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor is great but there’s too much moisture in the recipe, and I think the time is underestimated. I had to bake for an additional 20 mins just to get a clean pull, and even then I didn’t get a nice fluffy texture. It’s too dense, a little too moist. I didn’t bother with the icing after that. I recommend letting it toast quite a bit on top to get the sweet crunch.
These are supposed to be more dense and moist compared to a traditional fluffy bread with a crisp crust. Sort of like a banana bread.
What brand of gluten free flour blend did you use?
I used my own blend, Carol’s Gluten Free All-Purpose Flour.
WOW. These are wonderful. I made them as muffins since I didn’t have the little loaf pans. I just tried one without the glaze and I can only say they are so good! It was like a party for my taste buds!! Thank You for sharing the recipe. I love your blog. You have the greatest recipes.
Thank you! So glad you like them.
These are delicious! I
I don’t use refined sugar so I substituted palm sugar. I’m also highly egg sensitive, so I used flax eggs.
Texture was perfect and taste still delicious!
Is there any dairy free option that would work for the cream cheese?
You can try a dairy-free cream cheese substitute, like So Delicious or Daiya brand. I haven’t tried it myself with a DF option, but I think it should work.
No xantham gum required?
My flour blend contains xanthan gum but I did not add any extra and I don’t think you’ll need to use a flour blend with xanthan gum if you don’t want to, because this recipe contains eggs and the eggs help with structure and binding.
What could I use instead of cream cheese? I am lactose intolerant. Gut ache.
Barb
You could try a dairy-free cream cheese substitute, like So Delicious or Daiya brand.
I made these into muffins. I had to cook them a lot longer and still very dense and moist more like a pie versus a muffin/loaf. I let them sit overnight on a plate and this morning there was liquid on plate from muffins and they were very wet. I’ve popped them back into the oven for a bit to see if dries out. Not impressed. I checked the recipe again and I used everything recommended so I don’t know what went wrong.