Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread with Chai Frosting  - - - >

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  - - - >

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 Frosting  - - - >

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.

Gluten Free Pumpkin Bread with Chai Frosting  - - - >

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

Prep Time: 8 minutes

Cook Time: 40 minutes

Total Time: 48 minutes

Yield: 1 loaf of bread

Gluten Free Pumpkin Bread


    For the Vanilla Chai Glaze:
  • 1 14-ounce can full-fat canned coconut milk
  • 1 to 2 tablespoons maple syrup
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon chai spice
  • For the Gluten Free Pumpkin Bread
  • 3 eggs
  • ¾ cup full-fat canned coconut milk
  • 1/3 cup pure maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree*
  • 1 cup almond flour/meal
  • 1 cup brown rice flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


    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.
  4. To Make the pumpkin bread:
  5. Preheat the oven to 350 degrees F.
  6. In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil, and vanilla extract, and pumpkin puree.
  7. In a separate bowl, mix together the remaining (dry) ingredients.
  8. Add the dry ingredients to the wet, and mix until all of the clumps are out.
  9. Pour batter into a well-oiled 9” x 5” x 2” loaf pan and bake for 35 to 40 minutes.
  10. Remove bread from the oven and allow it to cool at least 20 minutes before turning it out onto a cutting board.
  11. Pour chai frosting over the pumpkin bread, cut large pieces and serve.


*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


  1. says

    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!

    • says

      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. says

    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 says

    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……

  4. says

    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.

    • says

      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!

  5. says

    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?

  6. Kathryn says

    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!

    • says

      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! :)

  7. says

    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!

  8. says

    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 😉

    • says

      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! :)

  9. Heather says

    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?

    • says

      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! :)

  10. Peyton says

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

    • Cat says

      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.

      • says

        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!

  11. Lynne says

    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!

  12. Kat says

    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.

    • says

      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!

  13. Jenny says

    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!

    • says

      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!

  14. Marina says

    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!

    • says

      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

  15. Jessica says

    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?


  1. […] Gluten Free Pumpkin Bread – This recipe looks fantastic, the pictures, the ingredients all got me so excited to make this! I made my own pumpkin puree and got right to work whipping this up! I ended up not being too excited about it in the end – the pumpkin flavor wasn’t strong enough and the glaze didn’t , well, glaze. It tasted really good but didn’t thicken the way it  was supposed to. I might have to try it again just because the recipe still calls to me. […]

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