Moist & Lofty Gluten-Free Pumpkin Bread (Dairy-Free)

Step 1

Position a rack in the center of the oven and preheat to 350ºF. Rub a 9x5 loaf pan with the butter or coconut oil and line the bottom and sides of the pan with two criss-crossed pieces of parchment paper cut to fit.

Step 2

In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla.

Step 3

Place a mesh strainer over the bowl (or over a different medium-sized bowl) and sift in the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, ginger, cinnamon, turmeric (if using), nutmeg, and allspice.

Step 4

Whisk the dry ingredients into the wet ingredients until smooth.

Step 5

Pour the batter into the prepared pan.

Step 6

Bake the pumpkin bread until a toothpick inserted near the center comes out with moist crumbs, 55 to 65 minutes. Check the loaf after 45 minutes and rotate if it’s browning unevenly or move it to the lower rack if it’s browning too quickly.

Step 7

Remove the loaf from the oven and let cool for 20 minutes, then remove from the pan and let cool completely on a wire rack, about 1 hour.

Step 8

Meanwhile, make the maple glaze and let stand 20 minutes to thicken.

Step 9

Place the pumpkin bread still on the wire rack on a large plate. Pour the glaze over the pumpkin cake letting it drip down the sides. We like to scoop up extra glaze that collects on the plate and slather it on slices of pumpkin bread.

Step 10

Let the glaze set until firm (you can pop it in the fridge for 15 minutes to speed this up). Slice and enjoy.

Step 11

Store this pumpkin bread covered at room temperature for up to 1 day, or refrigerated for up to 4 days.