Pumpkin Bread with Maple Cream Cheese Frosting

Pictured: Slice of pumpkin bread with cross-section of the loaf displayed, served with a cup of coffee.

What do we want more than anything else during the fall? Pumpkin-flavored everything, of course! With that in mind, I developed a new recipe for my pumpkin bread, and topped it off with a complementary maple cream cheese frosting. But before we dive into our recipes, there is one other thing we should all want this season…

…Some super-awesome merch to support our favorite content creators! And you can support future content from The Deglutenizer by getting a t-shirt, tote bag, or even just a cute little button on my Threadless Artist Shop! I currently have two designs available, with more planned for release as soon as I make them! I don’t have to spend anything to create the merch, and I earn the difference between the listed price and the base price. Check it out and show your support!

So with the shameless plug out of the way, let’s get into some tips on this recipe. I do separate my eggs for the pumpkin bread, and normally I just separate them into their respective bowls. I’ve been doing this for a while, and I’m pretty confident in my abilities. Also, it’s not like I’m separating a hundred eggs in a commercial kitchen and don’t want a yolk to break on egg 98. If you’re new to separating eggs or separating more than three eggs, use a clean bowl to separate your eggs one at a time. If a yolk breaks, you can set the “ruined” egg aside and make an omelet while your recipe is in the oven.

With that, let’s jump into my recipe for gluten-free pumpkin bread!

Pumpkin Bread-

Ingredients:

1 stick butter
8 oz. granulated sugar
3 oz. brown sugar
3 oz. brown rice flour
6 oz. gluten-free all-purpose flour
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
¼ tsp nutmeg
OR
2 tsp. pumpkin pie spice
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. xanthan gum
2.2 oz. milk
1 tsp. vanilla
1 15-oz. can pumpkin
3 eggs, separated

Directions:

Preheat oven to 350°. In a large bowl, combine butter, sugar, and brown sugar and set aside for butter to soften.
In a medium bowl, combine flours, spices, salt, and leaveners. Whisk together to break up any lumps and evenly distribute spices and leaveners.
Starting on low speed, use an electric mixer to cream together the butter and sugars. Once sugars and butter have been combined thoroughly and mixture lightens in color, add milk, vanilla, and pumpkin.
In a small bowl, separate eggs one at a time. Add each unbroken yolk to the wet ingredient bowl. Add each uncontaminated white to a clean mixing bowl. If a yolk breaks, save the whole egg to make scrambled eggs later and try again, ensuring no leftover yolk is left in the first bowl. Set whites aside while combining rest of batter.
When finished separating eggs, and wet ingredients bowl contains three yolks, beat mixture again to incorporate wet ingredients and creamed mixture.
In two additions, add the dry ingredients to the wet and mix until thoroughly incorporated.
Switch to a clean set of beaters or wash the dirty beaters before whipping egg whites. Using a clean set of beaters, mix egg whites to stiff peaks. Ensure all whites are mixed by lifting top foam with a rubber spatula and checking for liquid whites at the bottom of the bowl.
Fold whipped egg whites into batter one-third at a time using a rubber spatula. When whites are folded in, divide batter evenly between greased metal loaf pans, lined muffin tins, or ungreased foil mini-loaf pans.
Bake at 350° 20-25 minutes for muffins, 30-40 minutes for mini-loaves, and 40-50 minutes for full-size loaves. Check halfway through bake time to see if temperature needs to be adjusted or pans need to be rotated. Test pumpkin bread with a toothpick to check for doneness before removing from oven.
Cool in pans on rack. Loaves can be removed from metal pans once cool enough to handle so crust doesn’t get soggy from steam. While pumpkin bread cools, prepare the maple cream cheese frosting. Once pumpkin bread is completely cool, frost the loaves or muffins.
Serve with a cup of coffee or tea and enjoy this delicious fall treat with friends and family!

So that’s how you make my pumpkin bread recipe. It’s not really that difficult unless you’re trying to make it in front of a camera. But everything’s more difficult to make in front of a camera, and most of you will just be making this in your home kitchen and not blogging or streaming it. Speaking of streaming, don’t forget to tune in starting the Sunday before Thanksgiving for my live Thanksgiving prep streams! I’m streaming on twitch, and I might be able to stream cross-platform on YouTube simultaneously. If not, though, I’m streaming on twitch.

So what about that maple cream cheese frosting I mentioned?

Maple Cream Cheese Frosting-

Ingredients:

1 block cream cheese
½ stick butter
6.2 oz. powdered sugar
¼ tsp. salt
2.8 oz. maple syrup
1 tsp. vanilla

Directions:

In a medium bowl, combine cream cheese and butter. Set aside to come up to room temperature.
In a smaller bowl, combine powdered sugar salt.
When cream cheese and butter have softened, beat together until smooth with electric mixer.
Add maple syrup and vanilla, and sift powdered sugar mixture in by tapping a sieve with hand. Use fingertips to break up any lumps that won’t sift.
Beat mixture again, starting on low speed to avoid a powdered sugar explosion.
When mixture is evenly combined with a smooth texture, spread evenly over pumpkin bread (or carrot cake, red velvet cake, or anything else that pairs well with cream cheese frosting.
Store any leftover frosting in a sealed container in the refrigerator.

So that’s it! Enjoy this delicious treat at home this season with your friends and family. Please check out my new merch and support future content, and be sure to tune in for my Thanksgiving live streams starting Sunday, November 24^th. Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.