Fody's Gluten-Free Pumpkin Spice Bread with Cream Cheese Glaze

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 45 minutes

Makes 8-10 servings

Description of Fody's Gluten-Free Pumpkin Spice Bread with Cream Cheese Glaze

Take your pumpkin spice obsession to the next level with this deliciously cozy (and gluten-free) pumpkin spice bread recipe. It’s perfect as a Low FODMAP breakfast, for snacking or even as a dessert (think of it as a pumpkin spice loaf cake with a creamy glaze). Either way, it's sure to become a regular part of your fall baking routine!

Fody's Gluten-Free Pumpkin Spice Bread with Cream Cheese Glaze Ingredients:

  • 2 cups gluten-free 1:1 flour (like Bob’s Red Mill 1:1 Gluten-Free Baking Flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ½ tsp ground clove
  • ½ tsp ground cardamom
  • ½ tsp salt
  • 2 large eggs
  • 1 15oz can pumpkin puree (look for pure pumpkin puree, not pumpkin pie filling)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ¼ cup almond milk
  • 2 oz cream cheese, softened (opt for lactose-free cream cheese if sensitive to lactose)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp almond milk

        Directions for Fody's Gluten-Free Pumpkin Spice Bread with Cream Cheese Glaze

        Pre-heat oven to 350F and grease + line a loaf pan with parchment paper.

        In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt and spices, mixing gently with a fork to fully incorporate.

        In a separate large mixing bowl, beat eggs. Next, whisk in pumpkin puree, maple syrup, vanilla and milk continuing to whisk until fully combined.

        Fold dry ingredients into wet using a silicone spatula + continue mixing until batter is smooth and all dry ingredients are incorporated.

        Pour batter into loaf pan and bake for 45 minutes or until a toothpick comes out clean.

        While pumpkin spice loaf is baking, prepare the cream cheese glaze in a small bowl. Using a silicone spatula, continue to soften cream cheese until smooth.

        Gradually add powdered sugar, milk, and vanilla, whisking gently until smooth. Alternatively, this can be done using a hand mixer or stand mixer.

        Once loaf is finished baking, allow to cool at room temperature for 10 minutes before topping with glaze.

        Serve your pumpkin spice loaf warm and enjoy!


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!