Gluten Free Pumpkin Spice Bread

Gluten Free Pumpkin Spice Bread

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Gluten Free Pumpkin Spice Bread

Are you excited for fall? Fall is such a great time of year. School is back in session, the weather cools off and… pumpkin spice!

My Gluten Free Pumpkin Spice Bread is a wonderful addition to your pumpkin spice repertoire. And for even more fun there is International Delight® Pumpkin Pie Spice Coffee Creamer to add to you morning coffee!

Gluten Free Pumpkin Spice Bread



In addition to adding International Delight to my coffee, I thought it might be fun to use is Pumpkin Pie Spice in a fall themed recipe. So I made my Gluten Free Pumpkin Quick Bread with a drizzle using the creamer.

I really love how it turned out. It’s spicy and “pumpkiny” (is that a word) and gives just the right unique touch to the recipe.

For more gluten free pumpkin bread recipes click here.


gluten free pumpkin quick bread



I have found gluten free backed goods to stick in the pan after baked.  This is very frustrating.  My solution has not only been to spray my pans with non-stick spray, but also to line them with parchment paper.  It works like a charm and I never have to worry about bread I can’t get out of the pan.

Let me know how you like your pumpkin spice! And have you tried International Delight creamers yet?



Gluten Free Pumpkin Spice Bread
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  • 1 1/2 cup 1 to 1 gluten free flour mix
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup white sugar
  • 1 cup canned pumpkin
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons plus 1 teaspoon International Delight® Pumpkin Pie Spice Coffee Creamer


  1. Preheat oven to 350 degrees F
  2. Line a 9x5 bread pan with parchment paper and spray with non stick spray. Set aside.
  3. Combine dry ingredients. Flour, pumpkin pie spice, cinnamon, baking powder, salt in a medium bowl. Set aside.
  4. In a stand mixer in medium or in a large bowl, by hand begin to beat eggs
  5. Add each wet ingredient one at a time to the eggs, wait until each is combined before adding the next. (vanilla, oil, sugar, pumpkin)
  6. When combined at 1/4 dry mixture at a time to the wet ingredients, mixer on low.
  7. Do not over mix.
  8. If need be, scrape down the sides of bowl by hand.
  9. Pour batter into prepared 9x5 pan
  10. Bake for 55 minutes to 1 hours. Until the center is set.
  11. Cool for one hour before adding glaze
  12. For the Glaze:
  13. In a small bowl combine International Delight® Pumpkin Pie Spice Coffee Creamer and powdered sugar
  14. Drizzle on cooled bread.
  15. Enjoy

gluten free pumpkin bread recipes


  1. says

    I can’t even begin to tell you how excited I am for Fall to arrive this year! It’s been a long, hot summer…and I’m ready for some delicious pumpkin spice recipes! This bread sounds delicious…perfect with a nice cup of morning coffee! #client

  2. says

    Looks wonderful! Those with food allergies want to watch for the ingredient carrageenan in the Pumpkin Spice creamer. Although carrageenan is made from seaweed as a binder, it causes lots of inflammation. I couldn’t figure out what was causing my gut reaction to pumpkin spice flavoring – it was carrageenan. I’m trying your recipe with spices. Many thanks!

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