Gluten-Free Pumpkin Bread with Cream Cheese Frosting

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.

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.

Did you make this recipe?Please let me know in the comments below how it turned out :)