Pumpkin Bread with Cream Cheese Frosting(Gluten Free, Dairy Free)
There’s nothing quite like the cozy flavors of fall, and this healthy pumpkin bread with cream cheese frosting is the perfect way to celebrate the season! It’s perfectly moist, warmly spiced, and topped with a creamy, dreamy frosting that makes every bite feel like a treat. Even better, this recipe is made with wholesome ingredients and is completely gluten-free, dairy-free, and refined sugar-free.
Made with real pumpkin and a delicious blend of fall spices, this pumpkin bread has all the flavor and texture you love in a classic pumpkin loaf, with a healthier twist. The dairy-free cream cheese frosting adds just the right amount of sweetness and tang, making it feel extra special without compromising on simple, nourishing ingredients.
Whether you’re enjoying a slice with your morning coffee, serving it as an afternoon treat, or sharing it with friends and family, this pumpkin bread is sure to become a fall favorite. It’s easy to make, full of cozy autumn flavor, and proof that a healthier baked good can be just as delicious as the original!
Why you will love this pumpkin bread
- Perfectly moist and tender – Every slice is soft, rich, and full of pumpkin goodness.
- Packed with fall flavor – Real pumpkin and warm spices like cinnamon, nutmeg, and ginger make this the ultimate cozy autumn treat.
- Gluten, dairy, and refined sugar-free – Made without gluten, dairy, or refined sugars, so you can enjoy a delicious treat made with healthier ingredients.
- Topped with creamy frosting – The dairy-free cream cheese frosting adds the perfect touch of sweetness and tanginess to every bite.
- Made with wholesome ingredients – Enjoy a healthier twist on classic pumpkin bread without sacrificing flavor or texture.
- Easy to make – No complicated steps or fancy equipment needed! This recipe comes together with simple ingredients and minimal effort.
- Perfect for fall baking – Whether it’s pumpkin season or you’re craving cozy flavors year-round, this bread is always a good idea.
- Great for meal prep – Bake a loaf ahead of time and enjoy a slice for breakfast, an afternoon snack, or a little something sweet after dinner.
- A crowd pleaser – Even those who don’t follow a gluten-free or dairy-free diet will love this soft, flavorful pumpkin bread.
- The perfect balance of sweet and spiced – The naturally earthy pumpkin, warm spices, and creamy frosting come together for a delicious bite that tastes like fall in every slice.
Ingredients you will need
Gluten-Free 1:1 Baking Flour – This provides the structure for the pumpkin bread while keeping it completely gluten-free. Be sure to use a 1:1 baking flour blend that contains xanthan gum for the best texture.
Almond Flour – Adds moisture, a tender crumb, and a subtle nutty flavor. It pairs beautifully with the pumpkin and helps create a soft, rich texture.
Pumpkin Puree – The star of the recipe! Pure pumpkin adds natural moisture, a rich pumpkin flavor, and that classic fall taste. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Coconut Sugar – A less-refined alternative to traditional white sugar, coconut sugar adds a subtle caramel-like sweetness that complements the warm spices.
Granulated Monk Fruit – Helps sweeten the bread without using traditional refined sugar. It balances the earthy pumpkin flavor while keeping the recipe lower in sugar, depending on the blend you use.
Maple Syrup – Adds natural sweetness and a hint of maple flavor that makes this bread extra cozy. Pure maple syrup works best for the richest flavor.
Avocado Oil – Keeps the bread wonderfully moist and tender without adding a strong flavor. Its neutral taste allows the pumpkin and spices to shine.
Pumpkin Spice – This classic fall spice blend brings together warm flavors like cinnamon, nutmeg, ginger, and cloves for that signature pumpkin bread taste.
Cinnamon – Adds warmth, sweetness, and depth of flavor. It enhances the pumpkin spice and makes every bite taste like autumn.
Baking Soda – Helps the bread rise and contributes to a soft, tender texture. It also works with the acidic ingredients in the batter to create a light crumb.
Baking Powder – Provides additional lift, helping the pumpkin bread rise beautifully and bake up fluffy rather than dense.
Vanilla Extract – Enhances the sweetness and brings all the warm flavors together. A little vanilla adds depth and makes the bread taste even more delicious.
Dairy-Free Cream Cheese – The base of the creamy frosting! It adds a classic tangy cream cheese flavor while keeping the recipe dairy-free. Choose a thick, plain variety for the best frosting consistency.
Dairy-Free Butter – Adds richness and a smooth, buttery texture to the cream cheese frosting. Use a softened dairy-free butter stick rather than a spread from a tub for a thicker frosting.
Powdered Monk Fruit – Sweetens the frosting while creating a smooth, creamy consistency. It’s a great alternative to traditional powdered sugar for a refined sugar-free topping. Check the label to ensure your blend doesn’t contain added sugar.
How to make the pumpkin bread with cream cheese frosting
Combine the dry ingredients
In a large bowl, whisk together the gluten-free baking flour, almond or oat flour, monk fruit sweetener, coconut sugar, baking soda, baking powder, and spices until well combined.
Mix the wet ingredients
In a separate bowl, whisk together the pumpkin purée, avocado oil, maple syrup, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
Bake the pumpkin bread
Pour the batter into a parchment-lined loaf pan and spread it evenly. Bake at 350°F for 1 hour and 5–10 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before frosting.
Prepare the cream cheese frosting
Using a hand mixer, beat the dairy-free cream cheese and butter until smooth and creamy. Gradually add the powdered monk fruit sweetener and vanilla extract, mixing until the frosting is light and well combined.
Frost the bread
Spread the cream cheese frosting evenly over the completely cooled pumpkin bread. You can even let it drizzle down the sides of the bread if you want!
Chill and enjoy
Refrigerate the frosted bread for 30 minutes to allow the frosting to set, then slice and enjoy!
Tips and Tricks
- Measure your flour correctly – For the best texture, use the spoon-and-level method or a kitchen scale to measure your gluten-free 1:1 baking flour and almond flour. Too much flour can make the bread dry or dense.
- Use 100% pumpkin puree – Make sure you’re using pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices that can affect the flavor and texture.
- Bring your ingredients to room temperature – Allow ingredients like pumpkin puree and dairy-free cream cheese to come to room temperature before mixing. This helps everything combine more evenly.
- Don’t overmix the batter – Mix the wet and dry ingredients just until combined. Overmixing can affect the texture and make your pumpkin bread less tender.
- Don’t overbake the bread – Start checking for doneness a few minutes before the recipe’s suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
- Frost only when the loaf is completely cool – Adding frosting to warm pumpkin bread can cause it to melt and slide off. Patience makes all the difference!
- Chill for cleaner slices – Once frosted, refrigerate the loaf for a little while before slicing. This helps the dairy-free cream cheese frosting firm up and makes serving easier.
- Store it properly – Because of the cream cheese frosting, store your pumpkin bread in an airtight container in the refrigerator. Let individual slices sit at room temperature briefly before serving for the softest texture and best flavor.
Other recipes you will enjoy
Pumpkin Matcha Cream Cheese Muffins
Maple Glazed Pumpkin Spice Donuts
Pumpkin Bread with Cream Cheese Frosting(Gluten free, Dairy free)
Equipment
- 1 loaf pan
Ingredients
- 1 3/4 cup gluten free 1:1 baking flour
- 1/2 cup almond flour can sub oat flour
- 1/3 cup granulated monk fruit
- 2/3 cup coconut sugar
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1/4 cup maple syrup
- 4 scoops Pure Encapsulations Magnesium Powder
- 1/2 cup avocado oil
- 3 tsp pumpkin spice
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla extract
For the Dairy Free Maple Cream Cheese Frosting:
- 1/4 cup dairy free butter
- 1/3 cup dairy free cream cheese
- 3/4 cup powdered monkfruit
- 2 tbsp maple syrup room temp
- 1 tsp vanilla extract
Instructions
- Combine the dry ingredients. In a large bowl, whisk together the gluten-free baking flour, almond or oat flour, monk fruit sweetener, coconut sugar, Pure Encapsulations Magnesium Powder, baking soda, baking powder, and spices until well combined.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin purée, avocado oil, maple syrup, and vanilla extract until smooth.
- Combine the ingredients. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
- Bake the pumpkin bread. Pour the batter into a parchment-lined loaf pan and spread it evenly. Bake at 350°F for 1 hour and 5–10 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before frosting.
- Prepare the cream cheese frosting. Using a hand mixer, beat the dairy-free cream cheese and butter until smooth and creamy. Gradually add the powdered monk fruit sweetener and vanilla extract, mixing until the frosting is light and well combined.
- Frost the bread. Spread the cream cheese frosting evenly over the completely cooled pumpkin bread.
- Chill and enjoy! Refrigerate the frosted bread for 30 minutes to allow the frosting to set, then slice and enjoy!
Notes
Did you make this recipe? I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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