The Perfect Gluten Free Pumpkin Loaf Cake

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Fall is finally in full swing, and you know what that means – it’s pumpkin season! And what better way to celebrate this cozy time of year than with a delightful, moist, and utterly scrumptious gluten free Pumpkin Loaf Cake with Cream Cheese Frosting? If you’re not already drooling, you soon will be!

Jump to Recipe

Picture this: the leaves are turning brilliant shades of orange, and there’s a slight chill in the air. You’re wrapped up in your favorite sweater, sipping a warm cup of tea or coffee, and in front of you sits the crown jewel of autumn desserts – a gluten free pumpkin loaf cake smothered in a zesty cream cheese frosting.

pumpkin loaf cake

The Magic of Pumpkin

Pumpkin is to fall what fireworks are to the Fourth of July – an essential ingredient! Pumpkin is not just a flavor; it’s a feeling. It’s the essence of fall, captured in a vibrant orange package. When you bake with pumpkin, you’re infusing your kitchen with a symphony of spices – cinnamon, nutmeg, and cloves – that dance in the air, making your home feel like a warm, welcoming hug.

The Heart and Soul of Pumpkin Loaf Cake

The secret to a perfect gluten free pumpkin loaf cake is to find the right balance between the sweet, spicy pumpkin cake, and the creamy, tangy cream cheese frosting that’s laced with orange zest and topped with chunks of candied ginger. It’s a perfect pair and every bite is a delicious surprise.

The pumpkin cake so incredibly delicious, blending the earthy richness of pumpkin with the warm embrace of autumn spices. As you take that first bite, you’ll think, “This is what fall should taste like!”

Why You Should Make this Gluten Free Cake Recipe

This cake is nothing fancy — and it’s so easy to make. And “decorating” it is a breeze too. Simply slather it with zesty orange cream cheese frosting and a sprinkle of candied ginger and you’re good to go! Here’s why I love this cake:

  • It’s made with a mix of gluten free flours (NOT a flour blend). You asked and I delivered. Don’t have the flours on hand? No problem, just swap for 3 cups of your favorite gluten free flour blend.
  • It is GUM FREE.
  • It’s loaded with autumnal flavors, that are totally customizable based on your personal preferences.
  • It’s incredibly forgiving for a cake recipe.

Cream Cheese Frosting: The Icing on the Cake

And now, let’s talk about the real star of the show – the cream cheese frosting. Oh, that creamy, dreamy goodness! It’s the final piece of the puzzle, the literal crown on the cake! With just the right amount of sweetness and a hint of tanginess, cream cheese frosting is the perfect complement to the spiced pumpkin loaf cake. Adding orange zest helps lighten the mood, as does the spicy sweet candied ginger.

The smooth, velvety frosting pairs with the moist, fluffy cake like a match made in dessert heaven.

slice of pumpkin loaf cake

Making Your Own Pumpkin Loaf Cake

Feeling inspired to create your own pumpkin masterpiece? The process is as delightful as the final result. Start with a can of pureed pumpkin or, if you’re feeling adventurous, make your own puree from scratch. Combine it with a mix of aromatic spices and whip up a cake batter that’s silky, smooth, and full of fall flavor.

As your cake bakes, your kitchen will fill with an irresistible aroma that will make your heart swell with autumnal joy. So, what are you waiting for? Get your apron on, preheat that oven, and let the pumpkin love affair begin. Enjoy every bite of this gluten free cake recipe and may your fall be filled with warmth, spice, and a whole lot of deliciousness!

Craving more gluten free pumpkin recipes?

Did you make this gluten free pumpkin loaf cake recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐). It means a lot and helps my content get seen! Post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

gluten free pumpkin loaf cake

The Perfect Gluten Free Pumpkin Loaf Cake

Alison Needham
What better way to celebrate this time of year than with an utterly scrumptious gluten free Pumpkin Loaf Cake with Cream Cheese Frosting!
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 105 kcal

Equipment

  • 1 Standard Loaf Pan (8-1/2 x 4-1/2 x 2-1/2 inches)

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350F and grease a standard loaf pan with gluten free cooking spray. Line with parchment so it overhangs the longer side edges by a couple of inches, and grease again. Set aside.
  • Make the cake. Whisk the brown sugar, oil, eggs, and pumpkin puree together in a large bowl until smooth and glossy. Add the flours, salt, and baking soda and whisk again until thoroughly combined. Fold in the candied ginger.
  • Pour the batter into the prepared baking pan and bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean. This is a very tall loaf so make sure to use a 1-pound loaf tin.
  • Remove the cake from the oven and cool in the pan for 5 minutes. Run a knife around the edges of the cake and lift the cake out of the pan using the parchment paper overhang and set on a cooling rack. Cool completely before frosting.
  • Make the frosting. Whisk the butter and cream cheese until fluffy. Add the powdered sugar and heavy cream. Whisk again until smooth. Whisk in the orange zest and vanilla. Spread over the top of the cake and sprinkle with candied ginger and additional orange zest, if desired.

Notes

This cake holds up well so you can make it a day or two in advance. Store, loosely wrapped, in the refrigerator.

Nutrition

Serving: 1portionCalories: 105kcalCarbohydrates: 27gProtein: 0.03gSodium: 8mgPotassium: 37mgSugar: 27gCalcium: 23mgIron: 0.2mg
Keyword Gluten free cake recipe, gluten free pumpkin cake, gluten free pumpkin loaf cake, pumpkin loaf cake
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Gluten Free Pumpkin Loaf Cake from A Girl Defloured

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3 Comments

  1. 5 stars
    Yes please! Looks delish.

  2. 5 stars
    I found and tried this recipe for a Friendsgiving with neighbors this November. It was so fabulous and the frosting was amazing. And everyone thought it was delicious. Thank you so much.

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