Gluten Free Pumpkin Bread with Chai Coconut Glaze (naturally sweetened)

Gluten-Free Pumpkin Bread with coconut milk chai glaze – a naturally sweetened, healthful recipe perfect for sharing with guests during the holidays.

Gluten-free Pumpkin Bread with Chai Glaze - naturally sweetened, gluten-free, and healthy | TheRoastedRoot.net #holiday #pumpkin #quickbread

You know when you’re at a barbecue and you meet your friend’s friend’s friend and he or she has the crazy eyes, deeper than the ocean with all sorts of deep sea critters swimming around in them? And all he or she speaks of are meaningful things you can barely wrap your beer buzz around, and you can tell by his or her job title that he or she lives with intention, as in way more intention than you? And you’re like, whoa. This person’s deep.

This bread is that exact situation in food form. Stellarly deep. Like an Incubus song.

I know. You wanted to hear more about the person at the barbecue, but that person’s made up, so I have no further information for you other than deep people exist on this planet and they should absolutely be on your lacrosse team.

Gluten Free Pumpkin Bread with Chai Frosting - - - > http://www.theroastedroot.net

The gluten free pumpkin bread code has been cracked, folks. You’re so very welcome, don’t mention it.

Can we beat box this out? Where’s Justin Timberlake when you need him? This pumpkin bread is 200% gluten free, made with almond flour and brown rice flour. It’s also naturally sweetened using maple syrup. And then there’s the maple vanilla chai frosting…oh, Neil Armstrong.

Gluten-free Pumpkin Bread with Chai Glaze - naturally sweetened, gluten-free, and healthy | TheRoastedRoot.net #holiday #pumpkin #quickbread

Let me take a deep breath before I tell you about the frosting. Okay, I took it. When I made the Apple Cinnamon Muesli Breakfast Bake I discovered a doozy. Reducing coconut milk and adding stuff (like maple syrup and chai spice) to it, leads to liquid gold. Similar to frosting. But a billion times better.

Those of you who enjoy a little something special on your bread but aren’t keen on sugar-filled frosting, here is your dairy-free, refined sugar-free something special and it gets poured all over your pumpkin bread like a slow motion freight train. That made. no sense.

Put it altogether (we’re back in beat box mode again) and you have delicious, moist, healthy gluten-free, naturally sweetened, dairy-free pumpkin bread with maple vanilla chai frosting. I’m dusting off my shirtsleeves (which have pumpkin bread crumbs on them), whistling the Andy Griffith, packing it up, and walking it home like a real Yankee Doodle Dandy.

Gluten-free Pumpkin Bread with Chai Glaze - naturally sweetened, gluten-free, and healthy | TheRoastedRoot.net #holiday #pumpkin #quickbread

Gluten Free Pumpkin Bread

Prep Time: 8 minutes
Cook Time: 40 minutes
Total Time: 48 minutes
Servings: 1 loaf of bread
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Ingredients

For the Vanilla Chai Glaze:

For the Gluten Free Pumpkin Bread

Instructions

To Make the Vanilla Chai Glaze:

  1. In a small skillet, heat the coconut milk over medium high and bring it to a boil.
  2. Add the chai spice and maple syrup and continue to cook, stirring consistently for 25 to 30 minutes, until coconut milk has thickened.
  3. Add the vanilla extract and allow glaze to cool.

To Make the pumpkin bread:

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil, and vanilla extract, and pumpkin puree.
  3. In a separate bowl, mix together the remaining (dry) ingredients.
  4. Add the dry ingredients to the wet, and mix until all of the clumps are out.
  5. Pour batter into a well-oiled 9” x 5” x 2” loaf pan and bake for 45 to 60 minutes, or until bread tests clean.
  6. Remove bread from the oven and allow it to cool at least 30 minutes before turning it out onto a cutting board.
  7. Pour chai frosting over the pumpkin bread, cut large pieces and serve.

Recipe Notes

*You can use canned or fresh pumpkin puree. You can also use sweet potato puree by roasting a sweet potato at 400 degrees F for 50 to 60 minutes.

Also see Gluten-Free Pumpkin Muffins

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Comments

  1. Tieghan

    Were do you come of with your stories>? So creative and cute! They always tie in so perfectly with the food. Which by the freaking way is kind of awesome looking! I mean, would never in a million year thinks this was gluten free. It looks incredibly moist and so good! That glaze sounds KILLER!

    1. Julia Post author

      Lite coconut milk will definitely work for the bread, and I assume it will work for the frosting too, but it may take a bit longer to reduce down. I would say give it a shot…worst case scenario, you end up with really great tasting coconut milk, which you could put in a smoothie…or use as dipping sauce…or chug. Let me know if it works out! 🙂

  2. Abby

    Hello that frosting!! Can I even call it that? Will it be offended? Glaze of awesomeness instead? 🙂 I am craving some fall sweet bread now that we FINALLY have cold weather (ie 76 instead of 87) hey I take what I can get. Love this. PS. if I make it with plain old flour can we still be friends?

  3. Genevieve

    Is it really 2 tablespoons of cinnamon? Thanks! I made it with one tablespoon, just in case…. 😉

  4. Genevieve

    It just came out of the oven, and I am enjoying some RIGHT NOW!!!! But with maple butter….. If I die from overheating, cremate my remains and store them in the puréed pumpkin can……

  5. Stephie @ Eat Your Heart Out

    Can I come visit you and have you give me a crash-course in GF baking? Because I totally find it terrifying but you make it look so ding-dang easy!

    And I have totally met the intellectual weirdos with the crazy eyes. I went to a very liberal, liberal-arts university. They were errrrrrrwhere. I tried not to be one. I don’t know if it always worked.

    1. Julia Post author

      Ohhhh, I always knew you were one of them crazy eyes! If we met in real life at a bbq (grill out since you’re from the south), I’d be intimidated as hell by you 😉 Juuust kidding. Show me them deep sea critters, sister!

      Please come visit! Come visit yesterday. We’ll GF up the wazoo, ain’t nothin to be affeard of!

  6. dishing up the dirt

    Jesus this sounds good! I just so happen to have all the ingredients in my house. One minor problem though…I suck at baking! What do I have to do for you to overnight a few slices to the farm? Better yet,, you can come and stay, bake all day, and we will feed you in beer and veggies. How does that sound?

  7. Kathryn

    Question: I’m not dairy free but I would like to make this bread. Don’t have any coconut milk on hand. Can I use regular milk? Or is it mandatory to the recipe to use the canned coconut milk?

    Thanks! It looks divine!

    1. Julia Post author

      Hi Kathryn, you can use regular milk or cream, but the bread may not turn out quite as moist as it does with coconut milk. I would advise using less milk (maybe around 1/2 cup instead of 3/4) and add some oil, as coconut milk has a much thicker consistency and higher fat content than regular milk (which makes it excellent for baking;). If you try the recipe with regular milk, let me know how it turns out! 🙂

  8. Heather @ Kiss My Broccoli

    Oh Neil Armstrong!! You had me hook, line, and sinker with that glaze…I’m not much of a sweets person so frostings and glazes typically put me in a coma! Also, I’m a total sucker for all things chai! Do you buy your chai spice or make it yourself?

    Love the pics, but your wild stories are what keeps me coming back! Love it!

  9. Jen

    What about almond milk for the bread? And coconut oil instead of olive oil? I love this recipe and I’m trying to make it work without going to the store 😉

    1. Julia Post author

      You could definitely substitute coconut oil for olive oil, and I would give the almond milk a shot, but the bread may not come out quite as moist because the fat content is much higher in coconut milk. Let me know how it turns out! 🙂

  10. Heather

    This looks fantastic, but my husband is allergic to nuts (on top of being dairy and gluten free). Anything you recommend subbing for almond flour?

    1. Julia Post author

      Hi Heather, you could use oat flour or coconut flour, although you’ll need to adjust the amount you use. If you use oat flour, I’d still try using a cup, but if you do coconut flour, I’d start with 1/4 cup and potentially add more liquid. Best of luck and let me know if you try it using a substitution for the almond flour! 🙂

  11. Peyton

    my frosting came out brown.. Why was yours white?? What did I do wrong?!! I stirred it with a wisk, could that be it??

    1. Cat

      I am looking to make this soon but I don’t have rice flour. Can I sub with coconut or oat flour? Thanks! Pumpkin bread is my weakness.

      1. Julia Post author

        Hi Cat, I’m so glad you’re a fan of pumpkin bread, too! You can definitely make the recipe with coconut flour, but the portion will be a lot lower, since coconut flour absorbs so much liquid. I’ve never tried the recipe using coconut flour, so I honestly have no clue how much you’d use. Let me know if you give it a go!

  12. Lynne

    Are you absolutely kidding me with this GF Pumpkin Bread?!!!! My husband just learned he has Celiac, so I’m learning to bake all over again! This is the first bread that is just like a bread. Unbelievable moist texture. This was baking in the oven and the aroma actually drew my husband down stairs from working in the office! I was “forced” to turn it out before it had enough time to cool out of the oven. Now I always “jazz” up the wonderful recipes I find online. I just added more of the same spices and I did add about 1/2 cup of sugar – he likes a tad bit of sweetness. Overall, just amazing!!! THANK YOU SO MUCH for such a great recipe!

  13. Kat

    Sweet Jesus, Will you marry me? Your descriptions made me latch on to your blog like a… Well… I don’t know exactly. But I haven’t even taken the bread out the oven and I’ve already forwarded your blog to anyone I know who cooks. LOVE everything about what you got here. Get back to me on the proposal.

    1. Julia Post author

      Hi Jordan, I would recommend replacing rice flour with oat flour with a 1:1 ratio. If you’re gluten intolerant, just be sure it’s gluten-free oat flour. You could absolutely try to replace the rice flour with coconut flour, but the proportion will be much different, because coconut flour absorbs about three times the amount of liquid as rice flour. Let me know what you end up trying!

  14. Jenny

    I have been gf and dairy free for 5 weeks and have been working hard to change around my recipies and do research in order to feel I have a grip again in the kitchen. Was overwhelming at first. This is by far the best GF/DF recipe I’ve made- the whole family loved it! Love the glaze out of coconut milk. I did use brown rice flour but next time want to try omitting the rice flour and trying maybe sorghum flour. I made my own chai spice too and it was all perfect! Thank you- I look forward to following you here and on Instagram!

    1. Julia Post author

      So glad you enjoyed the bread, Jenny! Always feel free to reach out if you have any questions on GF baking/cooking. It can definitely be a little overwhelming and frustrating, but once you get the hang of it, it’s just as formulaic as regular baking 😀 Happy fall and enjoy all the gf pumpkin breads!

  15. Marina

    The batter looked so wet, but I’ve heard that GF batters are often like pancake batter. After 40 minutes, the knife came out wet, and the bread felt more like a pudding. Figured, that at worst, we could have it as dessert!! (my oven is not too accurate, so…..) I left it in another 20 25 minutes, and turned off the oven with the bread inside. At dinner time, took it out, and it was AMAZING! The texture was moist and PERFECT! This is the BEST GF bread I’ve ever tasted!.. This is the first normal textured cake/bread I’ve had since going GF! Thank you so much for cracking the code!

    1. Julia Post author

      Oh Marina, I’m so happy to hear it!! Yes, GF baking can be a little tricky, but it sounds like you’ve got it down! I’m glad you’re enjoying the bread and thank you so much for your feedback – you’re making me want to bake up another loaf, YUM! xoxo

  16. Jessica

    Hi I was wondering if I would be able to replace the maple syrup for sugar when I’m making this for my nephew? And also if I have a GF flour mix at home would I be able to use that instead of the two flours?

  17. Yoko

    I was also wondering if it’s really two tablespoons of cinnamon, not teaspoons? Seems like a lot!

    1. Julia Post author

      Hi Yoko, If I recall correctly, I believe I did use two tablespoons of cinnamon, but I tend to like a big cinnamon/spice flavor in my baked goods. Definitely feel free to cut it down to a tablespoon (or two teaspoons) and let me know what you think!! Hope you enjoy!

  18. Cindy

    The recipe calls for a tablespoon of baking powder. That seems like a lot is that a mistake because it has the taste of too much baking powder. I am wondering if that supposed to be 1 teaspoon ?

    1. Julia Post author

      I did use a full tablespoon of baking powder when I made the bread, and I don’t remember it coming out tasting like baking powder. I’ll re-make it soon with less and see how the bread turns out. Thanks for voicing your concern!

  19. VB

    Hi,

    This looks great. Can I sub coconut milk for almond milk or water? Can sorghum flour be used in place of almond meal?

    Thx

    1. Julia Post author

      Hey there! I wouldn’t recommend subbing out the coconut milk for almond milk or water, because the fat content helps bind the muffins together. If you’d like, you can use equal parts almond milk and oil to replace the coconut milk, but you’d need to add in a fat 🙂 I’ve never worked with sorghum, so I’m not sure if it can be used as a 1:1 replacement for almond meal. Let me know if you make the bread and the changes you make!

  20. Rose

    Oh my, I gotta make this fabulous looking pumpkin bread this weekend! I’ve made a few of your gluten-free bread recipes and all surprised me on just how wonderful they turned out – in flavor and texture. Most of my gluten-free baking attempts have been flops ( or bricks or blobs or pastes….). And I must enjoy a thick slice (yes, gotta be THICK or don’t bother!) with that adorable mug! Please share where you got it.

    Thanks and I can’t wait to bake!
    p.s. I tend to be heavy-handed with the cinnamon too – how can you not?!

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