Pumpkin Spice Loaf with Maple Glaze (Gluten Free, Dairy Free)

Hello friends…it’s pumpkin season!

This gluten free, dairy free pumpkin spice loaf is so moist and flavourful, plus it gives me all the fall feels! It is so easy to make: mix the wet ingredients, mix the dry ingredients, add them together, pour into your pan, and bake….so simple!

I used a combination of 1-1 gluten free flour along with gluten free rolled oats which gives this loaf an amazing texture. The pumpkin obvi keeps it super moist as well.

One thing I love about this pumpkin loaf is that it is not super sweet. You can totally enjoy it on its own, or you can top it with the dairy free maple glaze below if you’re craving something more decadent.

Here’s the recipe:

For the Pumpkin Spice Loaf:

• 1 cup puréed pumpkin
• 2 eggs, room temperature
• ⅓ cup avocado oil
• ⅓ cup nut milk (I used Milkadamia)
• 1 ¼ cups 1-1 gluten-free flour blend (I used Bob’s Red Mill)
• ½ cup gluten-free rolled oats (I used Bob’s Red Mill)
• ¾ cups coconut sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon pumpkin spice

For the Maple Glaze:

• ¼ cup dairy free butter, melted (I used Earth Balance)
• ½ cup powdered sugar, sifted
• 3 tablespoons organic maple syrup (I used Longo’s)
• Pinch of salt

Directions:

For the Pumpkin Spice Loaf:

1. Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside.
2. Place the pumpkin, eggs, oil, and nut milk in a large mixing bowl, and mix until smooth using a stand /hand mixer.
3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin spice.
4. Add the wet ingredients to the dry ingredients and mix until smooth. Pour the batter into your prepared loaf pan.
5. Bake for 45-50 minutes or until a toothpick inserted comes out dry. Allow to cool completely before removing from the pan and slicing.

For the Maple Glaze:

1. While the loaf cools, whisk together the powdered sugar, melted butter, and maple syrup until the mixture is smooth. Let cool until thickened but still viscous enough to pour (about 5 minutes).
2. Remove the pumpkin loaf from the pan and place on a plate/cutting board.
3. Pour the glaze over the pumpkin loaf, letting it drip down the sides.
4. Let the glaze set until firm
5. Slice and…..

Enjoy!