Ingredients:
- 1 ¾ cups Gluten-Free Measure-for-Measure Flour Blend (with Xanthan Gum)
- 1 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves or Allspice
- 1 teaspoon Fine Sea Salt
- 1 cup Pumpkin Puree (100% pumpkin, not pie filling)
- ½ cup Neutral Oil (vegetable or canola)
- 2 Large Eggs, lightly beaten
- 1 teaspoon Vanilla Extract
- 1 cup Icing (Confectioner's) Sugar, sifted
- 2 tablespoons Pure Maple Syrup
- 1–2 tablespoons Milk (Dairy or non-dairy)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan lightly and line it with a sling of parchment paper, leaving an overhang for easy removal.
- In the first large bowl, sift together the GF flour blend, granulated sugar, baking soda, cinnamon, ginger, nutmeg, cloves (or allspice), and salt. Whisk thoroughly for 30 seconds to ensure even distribution.
- In the second large bowl, whisk together the pumpkin puree, neutral oil, eggs, and vanilla extract until the mixture is completely smooth and homogenous.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together gently until just combined. Stop mixing the second you no longer see streaks of dry flour to prevent a gummy texture.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil. Remove from the oven and allow to cool in the pan for 15 minutes.
- Using the parchment overhang, gently lift the loaf onto a wire rack to cool completely (about 30 minutes). While cooling, prepare the Glaze: Sift the icing sugar into a small bowl. Whisk in the maple syrup and 1 tablespoon of milk, adding the remaining milk slowly until the glaze reaches a thick, pourable consistency. Drizzle the glaze generously over the cooled loaf and allow it to set for 5-10 minutes before slicing and serving.