Gluten-Free Pumpkin Bread for 12 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt until no lumps remain.
3. In a large bowl, beat the pumpkin puree and brown sugar until smooth.
4. Whisk in the melted coconut oil, eggs, and vanilla extract until the mixture is fully emulsified.
5. Fold the dry ingredients into the wet batter using a spatula, stirring just until combined.
6. Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
8. Whisk together powdered sugar, maple syrup, milk, and sea salt to create the glaze, then drizzle over the cooled loaf.