Skip to Content

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 - - - > https://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

Yield: 1 Loaf
Prep Time: 8 minutes
Cook Time: 40 minutes
Total Time: 48 minutes

This amazing Gluten Free Pumpkin Bread is made with almond flour and brown rice flour for a nutrient-dense, healthier pumpkin bread recipe

Instructions

To Make the Vanilla Chai Glaze:

  1. In a small skillet, heat the coconut milk over medium high and bring it to a gentle boil.
  2. Reduce heat to a gentle bubble, 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 50 to 60 minutes, or until bread tests clean (mine took 55 on the dot). Turn off the oven and allow bread to sit in the warm oven 10 minutes.
  6. Remove bread from the oven and allow it to cool at least 40 minutes before turning it out onto a cutting board.
  7. Pour chai frosting over the pumpkin bread, cut large pieces and serve.

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.

Nutrition Information
Yield 1 Serving Size 1 g
Amount Per Serving Unsaturated Fat 0g

Also see Gluten-Free Pumpkin Muffins

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura

Tuesday 24th of October 2017

I made this bread yesterday! It was so moist I couldn't believe it. Hubby and I were a bit disappointed though, as it wasn't near as sweet as we'd thought it would be. I'd say it could have a little more pumpkin too! On the whole, it is a lovely loaf and that glaze!!! I'm thinking of trying it again with a few adjustments, along with separating the eggs and whipping the whites a bit. :) Thanks for the recipe!

Sue

Wednesday 22nd of March 2017

very good! I used a combo of teff, rice and sorghum flour-its what I had. And it still turned out great! Like someone said, it is not a sweet bread so add a little sugar if you need it.

Rose

Friday 16th of September 2016

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?!

VB

Tuesday 17th of November 2015

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

Julia

Wednesday 18th of November 2015

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!

Cindy

Saturday 24th of October 2015

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 ?

Julia

Saturday 24th of October 2015

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!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe