Gluten Free Pumpkin Bread with Vanilla Bourbon Glaze

So. Much. Yum.

Gluten Free Pumpkin Bread with Vanilla Bourbon Glaze

Gluten-Free Pumpkin Bread with Vanilla Bourbon Glaze

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Pumpkin Bread

  • 1 15 ounce can pumpkin puree
  • 4 eggs
  • 2/3 cup water
  • 1 cup vegetable oil
  • 1 teaspoon natural vanilla extract
  • 2 cups sugar
  • 3 1/2 cups your favorite "cup for cup" gluten free baking mix (regular flour works great too!) (The one I used for this recipe is Bob's Red Mill Gluten Free All Purpose Baking Mix)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

Bourbon Butter Glaze

  • 1/4 cup butter
  • 3 tablespoons bourbon whisky
  • 1 teaspoon natural vanilla extract
  • 2 cups confectioners (powdered) sugar
  • 2-4 tablespoons milk (Start with 2 tablespoons...please see recipe notes below :))


Pumpkin Bread

  • Preheat oven to 350 degrees.
  • Use cooking spray to grease three or four 7x3 inch (mini) loaf pans.
  • Stir together the pumpkin, eggs, water, oil, vanilla and sugar in a large bowl until well mixed.
  • In a smaller bowl, mix together the remaining ingredients. Stir the dry ingredient mixture into the large bowl with the wet ingredients until just blended.
  • Divide the batter among the greased mini loaf pans.
  • Bake at 350 degrees for 45-50 minutes. The loaves will be finished when a toothpick inserted at the center comes out clean.

Vanilla Bourbon Glaze

  • In a medium saucepan, melt the butter over medium-low heat.
  • Add bourbon and allow alcohol to "burn" off a bit.
  • Whisk in the remaining ingredients until smooth and pour over cooled pumpkin breads.


*** To adjust the consistency of the glaze, you may add milk or powdered sugar. To make it more fluid, add more milk, a teaspoon at a time. To thicken it, add a little bit or powdered sugar at a time until to your desired consistency. ***
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