Gluten-Free Pumpkin Bread with coconut milk chai glaze – a naturally sweetened, healthful recipe perfect for sharing with guests during the holidays.
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.
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.
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
For the Vanilla Chai Glaze:
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 pure 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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves optional
To Make the Vanilla Chai Glaze:
In a small skillet, heat the coconut milk over medium high and bring it to a gentle boil.
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.
Add the vanilla extract and allow glaze to cool.
To Make the pumpkin bread:
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil, and vanilla extract, and pumpkin puree.
In a separate bowl, mix together the remaining (dry) ingredients.
Add the dry ingredients to the wet, and mix until all of the clumps are out.
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.
Remove bread from the oven and allow it to cool at least 40 minutes before turning it out onto a cutting board.
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