Gluten-Free Pumpkin Bread with Brown Sugar-Pecan Glaze

I recently had the pleasure of baking with my and Jesse’s friend Nicole Cogan, gluten-free maven and creator of No Bread, a convenient resource for gluten-free restaurant goers looking for the best gluten-free food and drink in Los Angeles, New York, San Francisco and Washington DC. On her blog, No Bread, Nicole also offers up some gluten-free recipes, one being a chocolate chip banana bread. It is heavenly and Jesse and I wanted to develop a similar sweet treat for our upcoming Halloween and Thanksgiving dinner parties. So, with Nicole’s help, we’ve made Gluten-Free Pumpkin Bread with a Brown Sugar and Pecan Glaze. The bread itself is not too sweet, but paired with the glaze, it’s the perfect dessert… or breakfast treat. We won’t judge if you have a slice with your morning cup of coffee.  – xo Julie


For the Pumpkin Bread:
1 (15 oz) can pumpkin puree
1/3 cup olive oil
1 teaspoon vanilla
3 eggs
1¼ cup gluten-free flour (we used Bob’s Red Mill) 
¾ cup packed light brown sugar
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves

For the Glaze:
3/4 cup brown sugar
3 TB coconut milk
2 TB vegan butter
1/4 tsp vanilla
Pinch flaky sea salt
3/4 cup pecan halves 


Preheat oven to 350ºF. Grease a 9x5 loaf pan and line with parchment paper so that the parchment paper slightly hangs over the sides. Lightly grease the parchment paper; set aside. 

In a large bowl, whisk together the pumpkin puree, olive oil and vanilla until smooth. Whisk in eggs one at a time. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

Pour the dry ingredients into wet ingredients and stir with a wooden spoon or rubber spatula until just combined. Pour batter in the prepared pan and bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean. Remove bread from oven and allow to cool for 10 minutes on a cooling rack. 

Meanwhile, make the glaze:
Melt brown sugar, coconut milk, vegan butter and pecans in small saucepan and cook for about 3 minutes until sugar has completely dissolved. Add in the vanilla and sea salt and whisk to combine. If the glaze seems too thin to drizzle, let it cool a few minutes and thicken. Using the parchment paper, pull the pumpkin bread from pan and place on a serving platter. Drizzle the glaze and pecans over top and dig in!