Ingredients

• 4 tsp rapid rise yeast
• 2/3 cup Milk or Dairy Free Milk of your choice heated to 110°F
• 1 1/2 cups Gluten Free 1-to-1 Baking 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

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

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

Instructions

1. Lightly grease an 8 x 8-inch square baking pan or a 9-10 inch cast iron skillet.
2. Dissolve the yeast in the warmed milk; allow to rest for 10 minutes.
3. In a large bowl, combine the flour, 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.
4. 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.
5. Place the pan into a cold oven, then set the oven temperature to 350°F.
6. 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.
7. 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!