Brown Butter Maple Pumpkin Bread (gluten-free)

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5 from 4 reviews

This gluten-free Brown Butter Maple Pumpkin Bread is the ultimate pumpkin bread to make. Plus it is an easy one-bowl loaf that is made with all gluten-free ingredients.

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 70 mins

Yield: 8-10 slices 1x


  • 6 tablespoons unsalted butter
  • 2 eggs
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup yogurt (any yogurt works – greek, coconut, etc.)
  • 1/3 cup maple syrup
  • 1 cup coconut sugar
  • 1 1/2 cups gluten-free all purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoon baking soda


  1. Preheat the oven to 325 degrees F and line with a piece of parchment paper and grease well
  2. Add the butter to a saucepan and melt over over medium heat then turn the heat to medium-low and continue to cook until the butter is browned, swirling often (about 6 minutes)
  3. Once it is deeply golden brown (with dark brown speckles running throughout), turn off the heat and then let the butter cool for about 5 minutes
  4. In a large bowl, mix together the cooled butter, eggs, pumpkin, vanilla, yogurt and syrup until fully combined
  5. Mix in flour, cinnamon, sugar and baking soda and mix again until smooth
  6. Pour the batter into the prepared loaf pan
  7. Bake in the oven on the middle rack for about 1 hour or until a small knife inserted comes out just barely dry
  8. Allow the bread to cool for a few then use the parchment to gently remove the bread
  9. Cut into slices and enjoy! I love topping this with my cream cheese frosting too


*Store in airtight container for 5 days or freezer for 2 months

  • Author: Rachel