Gluten Free Pumpkin Bread with Brown Butter Cream Cheese Frosting
Last year, I definitely claimed that I’m more of an apple girl than a pumpkin girl. And that is probably still true, but I’m…kind of into pumpkin this year? Idk - it’s just sort of the quintessential ingredient that signifies the transition to fall. It started with these pumpkin pancakes, and now we’re moving on to the best gluten free pumpkin bread ever.
The weather has been cooling down sightly but it’s truly PERFECT right now (in Toronto) - sunny and mild most days, with lots of crunchy leaves on the ground. So naturally, I bought my first pumpkin can of the season and got shockingly into making pumpkin treats, like this gluten free pumpkin bread with brown butter cream cheese frosting. It’s a soft, moist gluten free bread that’s full of warm spices and generously topped with the most incredibly luscious brown butter cream cheese frosting. Seriously, you MUST make this frosting. It tastes like salted caramel with a hint of tanginess from the cream cheese and it’s heavenly. Also, excuse these photos because this recipe was meant to live only on my Instagram caption, but I decided to add it to the blog as well. Just watch the video for a better visual lol. ENJOY!
Gluten Free Pumpkin Bread with Brown Butter Cream Cheese Frosting
Ingredients
¾ cup pumpkin puree
¼ cup melted butter
⅓ cup coconut sugar
¼ cup maple syrup
2 eggs
2 tsp vanilla extract or paste
2 tsp cinnamon
½ tsp allspice
¼ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup almond flour, packed
½ cup gluten-free baking flour (I use Bob’s Red Mill)
For the brown butter cream cheese frosting:
½ cup unsalted butter, browned + refrigerated overnight (or use the quick method)
½ cup plain cream cheese (I used vegan and it worked great)
¾ - 1 cup icing sugar
½ tsp vanilla extract or paste
Pinch of sea salt
Method
The night before making your pumpkin bread (or several hours before), brown your butter by cooking it in a skillet or saucepan for about 6-8 minutes, stirring frequently, until it smells nutty and fragrant and starts to develop brown flecks on the bottom of the pan. Once browned, remove, let cool and place in the fridge to solidify. If you’re short on time, you can use this method to whip the butter until solidified.
Preheat your oven to 350 degrees. In a large bowl, whisk together your pumpkin puree, butter, coconut sugar, maple syrup, eggs, vanilla, cinnamon, nutmeg and allspice until smooth and combined. Add your baking powder, baking soda, salt and flours and gently mix until combined.
Pour pumpkin bread batter into a greased or lined loaf pan and spread evenly. Bake for 40 minutes or until centre is set and a toothpick inserted comes out clean. Let cool completely.
To make the brown butter cream cheese frosting, let your solidified brown butter come to room temp. Use an electric beater to whip it until fluffy, then add the cream cheese and whip again until combined. Add your icing sugar, vanilla and salt and beat until smooth and fluffy, about 1-2 minutes (use the full 1 cup of icing sugar if you need to get it a little thicker).
Spread brown butter cream cheese frosting evenly overtop of your cooled gluten free pumpkin bread. Slice, serve and enjoy!
Makes 12 slices
