Gluten Free Pumpkin Cinnamon Bread with Maple Glaze

Ah, pumpkin season! Do you hate it or love it? I LOVE IT!!! I have been known to go a little overboard with pumpkin, so I embrace the season to indulge in all things pumpkin. I'm going to let you in on a little secret. Are you ready? Baking with yeast doesn't always have to be so complicated. Case in point . . . this incredibly easy, oh so delicious Gluten Free Cinnamon Bun Bread perfectly paired with this creamy maple glaze. This is a dump everything in the bowl, mix it up and bake it off in a cold oven kind of deal. Seriously, so easy! I based this recipe off my original recipe for Gluten Free Cinnamon Bun Bread, so if you're not a pumpkin fan or you are looking for a similar recipe to serve at a different time of the year, give that one a go.

Gluten Free Pumpkin Cinnamon Bread with Maple Glaze

• 2/3 cup Milk or Dairy Free Milk of your choice (heated to 110°F)
• 4 tsp Rapid Rise Yeast
• 1 1/2 cups Bob’s Red Mill 1-to-1 Flour
• 3 Tbsp Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Canned Pumpkin
• 1/4 cup Egg Whites or 1 Egg or 1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water
• 1 Tbsp Apple Cider Vinegar

Topping

• 2 Tbsp Butter or Dairy Free Butter, melted
• 1/3 cup Dark Brown Sugar
• 2 tsp Ground Pumpkin Pie Spice

Icing

• 1 cup Powdered Sugar
• 2-3 Tbsp Maple Syrup

Lightly grease an 8 x 8-inch square baking pan or a 9-10 inch cast iron skillet. Dissolve the yeast in the warmed milk; allow to rest for 10 minutes. In a large bowl, combine the flours, sugar, baking powder and salt. Next, add the milk mixture, pumpkin, egg and apple cider vinegar into the flour mixture. Mix well until a smooth dough forms. Pour into prepared pan and let rest for 15 minutes. While the dough rests, mix together melted butter, brown sugar and pumpkin pie spice in a small bowl. Pour the mixture evenly on top of rested dough and swirl in with a spatula or knife. Allow the mixture to rest for an additional 15 minutes. Place the pan into a cold oven, then set the oven temperature to 350°F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Allow to cool for at least 15-30 minutes. Combine the powdered sugar and maple syrup. Pour the icing over the bread and serve warm. Leftovers can be reheated in the microwave. Freshly whipped cream makes it an extra special treat.