Gluten-Free Pumpkin Bread with Maple Cream Cheese Frosting

Baking pumpkin bread in the fall is one of my favorite traditions. The smell alone makes my whole house feel like a warm hug—spicy cinnamon, sweet pumpkin, and just a hint of maple drifting through the air. When I was a little girl, my mom would bake pumpkin bread every September, right when the mornings turned crisp. She never measured the spices exactly—just a pinch of this, a spoonful of that—and somehow it always turned out perfect.

Now that I’m baking for my own family, I still crave that cozy loaf. But I wanted a version that’s gluten-free, still super moist, and topped with a creamy frosting that makes every slice taste like dessert. That’s how this Gluten-Free Pumpkin Bread with Maple Cream Cheese Frosting was born.

And trust me, it’s not just another pumpkin bread. It’s tender, rich with warm spices, and the maple cream cheese frosting takes it over the top. It’s the kind of recipe that feels fancy but is totally do-able on a busy weeknight.

This post will walk you through:

• The simple ingredients (no weird substitutes here)
• Step-by-step instructions anyone can follow
• Tips for making ahead and storing leftovers
• FAQs for troubleshooting
• My favorite ways to serve this pumpkin bread for family gatherings

So grab your whisk and let’s make some magic in the kitchen.

Why This Pumpkin Bread Is a Family Favorite

I’ve baked a lot of pumpkin recipes over the years—pumpkin cake, pumpkin cheesecake, even pumpkin buttercream for cupcakes. But this pumpkin bread is always the one my family requests first.

Here’s why I think you’ll love it too:

• Gluten-free but tastes like the real deal: You’d never know this loaf skips traditional flour.
• Moist and flavorful: Pumpkin puree adds natural sweetness and a perfect texture.
• Kid-friendly: My little ones love it plain, while I sneak extra frosting on my slice.
• Easy to make: No mixer needed, just a couple of bowls and a whisk.
• Freezer-friendly: Bake ahead and keep slices ready for quick snacks.

I often bake two loaves—one to serve right away and one to tuck into the freezer. Trust me, future you will be grateful.

Ingredients for Gluten-Free Pumpkin Bread

Let’s talk ingredients. Nothing complicated, nothing fussy—just pantry staples with a few fall flavors.

Dry Ingredients

• 215 g gluten-free multi-purpose flour
• 20 g cornstarch (for extra softness)
• 1 tsp baking soda
• ¾ tsp baking powder
• 2 ½ tsp pumpkin pie spice
• 1 ½ tsp cinnamon
• ¾ tsp kosher salt (about 3 g)

Wet Ingredients

• 3 large eggs, room temperature
• 175 g light brown sugar
• 100 g granulated sugar
• 1 tsp vanilla extract
• 130 g neutral oil (I like canola, but avocado oil works too)
• 330 g pumpkin puree (not pumpkin pie filling!)

Maple Cream Cheese Frosting

• 115 g cream cheese, room temperature
• 30 g unsalted butter, room temperature
• 60 g powdered sugar
• 35 g maple syrup
• ½ tsp vanilla extract
• Pinch of kosher salt

Tip: Always bring your eggs, butter, and cream cheese to room temperature. It makes mixing smoother and your batter more even.

Step-by-Step: How to Make Pumpkin Bread

I promise—this recipe is simple. Here’s how I do it every fall.

Step 1: Prep the Pan

Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving some overhang so you can lift the bread out easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Sifting helps keep the loaf light and fluffy.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, brown sugar, white sugar, and vanilla extract until smooth. Add the oil and pumpkin puree, whisking until creamy.

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture with a spatula. Don’t overmix—you just want everything combined.

Step 5: Bake

Pour the batter into your prepared loaf pan. Smooth the top with a spatula or spoon. Bake for 55–65 minutes. The bread is ready when it’s golden brown and a toothpick comes out clean.

Step 6: Cool

Let the loaf cool in the pan for 10 minutes, then lift it out onto a wire rack to cool completely.

Step 7: Frost

Once cooled, spread the maple cream cheese frosting across the top. I like using an offset spatula for those pretty swoops.

Slice, serve, and enjoy!

How to Make Maple Cream Cheese Frosting

This frosting is my love letter to maple syrup. It’s tangy, sweet, and just melts into the pumpkin bread.

1. In a mixing bowl, beat cream cheese, butter, maple syrup, salt, and vanilla until fluffy.
2. Add powdered sugar in two steps (to avoid a sugar cloud!). Mix until smooth.
3. Spread on cooled pumpkin bread.

If you want a lighter option, you can skip the frosting and dust the loaf with powdered sugar. But honestly? The frosting is the best part.

Personal Tips for Success

Over the years, I’ve learned a few tricks that make all the difference:

• Weigh your flour: Gluten-free flour blends can be tricky. Using grams keeps things consistent.
• Don’t skip the cornstarch: It makes the bread softer and less dense.
• Cool before frosting: Otherwise, the frosting will melt into the loaf.
• Make two loaves: Trust me, one disappears too fast.
• Use parchment: It makes cleanup and slicing so much easier.

This recipe is forgiving. Even if you’re new to baking, you’ll feel like a pro pulling this loaf from the oven.

FAQs About Pumpkin Bread

What ingredients do I need to make pumpkin bread with maple cream cheese frosting?
All the ingredients are listed above, and you probably already have most of them in your pantry.

Can I make pumpkin bread ahead of time and frost it later?
Yes! Bake the loaf, wrap it tightly, and store it at room temperature for up to 2 days. Frost just before serving.

How do I store pumpkin bread with cream cheese frosting?
Keep it in the fridge, covered, for up to 4 days. Bring it to room temp before slicing.

Can this pumpkin bread recipe be made without the frosting?
Of course! It’s delicious plain or with a lighter topping like pumpkin buttercream.

How to Store and Freeze Pumpkin Bread

This bread stores beautifully:

• Room temperature: 2 days (unfrosted, wrapped tightly).
• Fridge: 4 days (frosted).
• Freezer: Up to 2 months. Slice before freezing for grab-and-go portions.

To thaw, just leave slices at room temperature or microwave for 20 seconds.

Cozy Ways to Serve Pumpkin Bread

This pumpkin bread is versatile. Here are a few ways I love to serve it:

• Breakfast: Warm with a cup of coffee (or a pumpkin spice latte).
• Snack: A slice with apple slices or nuts.
• Dessert: With extra frosting and a drizzle of caramel.
• Holiday gatherings: Slice and serve on a pretty platter—it disappears fast.

Last Thanksgiving, I made this instead of pie, and not a single person complained. In fact, my sister asked me to bring it every year from now on.

Related Fall Recipes You’ll Love

If you’re as pumpkin-obsessed as I am, you’ll want to try these too:

• If you’re craving something sweet and seasonal, this pumpkin loaf with cream cheese frosting is a perfect pairing to your homemade pumpkin bread.
• For another fall-favorite baked treat, try these chewy and spiced pumpkin oatmeal cookies.
• This pumpkin spice latte cake delivers all the cozy vibes of autumn and makes a delightful dessert alongside your pumpkin bread.

Save and Share

Want to save this recipe for later? Pin it to your Pinterest and share it with friends.

If you make this recipe, tag me—I’d love to see your pumpkin bread creations!

Final Thoughts

This gluten-free pumpkin bread with maple cream cheese frosting is everything I love about fall baking: cozy, simple, and meant to be shared. It’s not about perfection—it’s about making something warm and delicious for the people you love.

So the next time you’re craving pumpkin bread, skip the store-bought mix. Bake this loaf, spread on that dreamy frosting, and watch it disappear slice by slice.

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