Gluten-Free Pumpkin Bread with Cream Cheese Frosting
This Gluten-Free Pumpkin Bread with Cream Cheese Frosting is inspired by Starbucks Pumpkin & Pepitas Bread. Packed with pumpkin flavor, it’s made with oat and almond flour for a tender texture. Less cane sugar and maple-sweetened frosting make it the perfect fall treat!
This Gluten-Free Pumpkin Bread with Cream Cheese Frosting is inspired by the famous Starbucks Pumpkin & Pepitas Bread. What sets this easy recipe packed with pumpkin flavor apart is that it’s made with a blend of oat flour and almond flour for a tender texture that solves the common problem of dry, bland, gluten-free bread with a sandy texture. With less cane sugar in the bread than traditional recipes and a homemade cream cheese frosting sweetened with maple syrup, every bite strikes the perfect balance of sweetness and richness. You can spread the tangy frosting across the top of the tender loaf or serve it on the side as a creamy spread for each slice—my personal favorite way to get frosting in every bite.
Topped with crunchy pepitas, this cozy pumpkin loaf cake is a delicious, homemade version of the Starbucks favorite quick bread and a perfect fall treat everyone will enjoy regardless of whether or not they have a gluten allergy. I include measurements for several different flours you can use, including all-purpose flour if you don’t need it to be gluten-free.
Why You’ll Love This Easy Pumpkin Bread Recipe
- Cozy Fall Flavors: Packed with pumpkin and warm spices, it’s like autumn in every bite.
- Pantry-Friendly Ingredients: You probably have everything you need to whip this up today!
- Versatile Toppings: Enjoy it plain, with pumpkin seeds on top, or with cream cheese frosting.
- Gluten-Free Perfection: A mix of oat, almond, and gluten-free flours gives it the best texture without the gluten.
Ingredients & Substitutions
Here is everything you need to make the best pumpkin spice bread with cream cheese frosting recipe:
Pumpkin Puree: You can swap in sweet potato puree or butternut squash puree for a similar flavor and texture. You can also use homemade pumpkin puree, but I prefer canned for convenience.
Avocado Oil: Replace with coconut oil, light olive oil, or any mild-tasting oil you have on hand.
Cane Sugar: You can also use brown sugar, coconut sugar, or a granulated sugar substitute for a slight flavor twist.
Vanilla Extract: Half as much almond extract would also taste delicious instead of vanilla extract.
Oat Flour: You can use storebought oat flour or make your own by blending quick oats or old-fashioned oats in a blender or food processor for 20-30 seconds. Here are some additional flour combinations you can use. These combinations and amounts replace the combination of oat, almond and gluten-free flour listed in the recipe card.
| Flour and Measurements |
|---|
| Oat Flour 1-1/2 cups + Gluten-Free Flour* 1/4 cup |
| Brown Rice Flour 1-1/2 cups + Gluten-Free Flour* 1/4 cup |
| Almond Flour 2-1/2 cups + Gluten-Free Flour* 1/4 cup |
| All-Purpose Flour 1-1/2 cups |
Almond Flour: Hazelnut flour or sunflower seed flour make excellent alternatives in the same amount of almond flour.
Gluten-Free Flour: Tapioca flour or rice flour can easily be used for the gluten-free blend. You can also use all-purpose flour if you don’t need it to be gluten-free.
Pepitas: Not a fan? Use chopped walnuts, pecans, or sunflower seeds instead. Or omit the seeds altogether.
Cream Cheese: Swap with a dairy-free cream cheese if you need a lactose-free option.
Maple Syrup: Honey or agave syrup are perfect substitutes for the frosting. You can also use 1 cup of powdered sugar instead of maple syrup.
How to Make My Gluten-Free Starbucks Copycat Pumpkin Loaf Recipe
Here are easy, detailed, step-by-step instructions for making my gluten-free frosted pumpkin loaf recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Pumpkin Bread Batter
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
In a large mixing bowl, combine 15 ounces pumpkin puree, 1/3 cup avocado oil, 3/4 cup cane sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon maple extract. Whisk until smooth and well-blended. Add 2 eggs to the mixture and whisk until fully incorporated.
Add the dry ingredients, including 1 cup oat flour, 1 cup almond flour, 1/4 cup gluten-free flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt and whisk until smooth.
Step 2: Bake the Pumpkin Bread
Pour the batter into the prepared loaf pan. Sprinkle 2 tablespoons of pepitas over the top of the loaf if you would like to include them.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before adding the frosting.
Step 3: Make the Cream Cheese Frosting
Beat 4 ounces cream cheese and 3 tablespoons butter together until smooth. Add 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon juice, and 3 tablespoons maple syrup, and mix until creamy. Spread over the cooled bread or serve on the side for dipping.
Helpful Recipe Notes
Use Certified Gluten-Free Flours: Double-check your flours to avoid any sneaky gluten contamination if needed.
Go Easy on the Mixing: Overmixing can make your bread dense, so fold gently!
Pumpkin Puree Only: Stick with pure pumpkin puree—not pumpkin pie filling—for the best results.
Delicious Serving Suggestions
- Morning Boost: Pair with coffee or tea for a cozy breakfast.
- Holiday Party Hit: Add frosting and serve at festive gatherings.
- Simple Snack: Enjoy a slice as is when you need a quick bite.
- Kid-Friendly Twist: Mix in mini chocolate chips or top with a dollop of whipped cream.
- Brunch Star: Include it in a brunch spread alongside fresh fruit and yogurt.
- DIY Gift: Wrap a loaf in parchment and twine for a homemade gift idea.
- Dessert Option: Warm it up and drizzle with extra maple syrup for a comforting dessert.
Do you love pumpkin? Check out more of my easy and nutritious sweet pumpkin recipes:
- Healthy Pumpkin Muffin Recipe with Oat Streusel
- Easy Gluten-Free Maple Pumpkin Pie with Almond Flour
- Healthier Gluten Free Olive Garden Pumpkin Cheesecake
- Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese
- BEST Pumpkin Cheesecake Cottage Cheese Ice Cream
Gluten-Free Pumpkin Bread with Cream Cheese Frosting
Ingredients
- 15 ounces pumpkin puree (1 can)
- 1/3 cup avocado oil
- 3/4 cup cane sugar (168g)
- 2 teaspoons vanilla extract
- 1/8 teaspoon maple extract
- 2 eggs
- 1 cup oat flour (132g)
- 1 cup almond flour (110g)
- 1/4 cup gluten-free flour (44g)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup pepitas
Cream Cheese Frosting:
- 4 ounces cream cheese
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
- In a large mixing bowl, combine 15 ounces pumpkin puree, 1/3 cup avocado oil, 3/4 cup cane sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon maple extract. Whisk until smooth and well-blended. Add 2 eggs to the mixture and whisk until fully incorporated.
- Add the dry ingredients, including 1 cup oat flour, 1 cup almond flour, 1/4 cup gluten-free flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt and whisk until smooth.
- Pour the batter into the prepared loaf pan. Sprinkle 2 tablespoons of pepitas over the top of the loaf if you would like to include them.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before adding the frosting.
- Beat 4 ounces cream cheese and 3 tablespoons butter together until smooth. Add 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon juice, and 3 tablespoons maple syrup, and mix until creamy. Spread over the cooled bread or serve on the side for dipping.
Video
So delicious moist and not too sweet. This recipe is a must keep! K
Thank you, Karen! I appreciate the review and I have to agree with you 🙂
These are so delicious, never last very long, kids devour it
Haha…I’m so glad you’re kids loved it! Thank you for the review 🙂
Perfect for the Fall time!
I agree 🙂 Thank you, Annie!
Spreading the frosting on the sliced piece of bread…brilliant!! The family devoured this.
Thank you, Angela! That is my favorite way to eat it, too 🙂
This recipe has the perfect balance of rich pumpkin flavor and natural sweetness. I hope you enjoy making it 🙂