Almond Flour Pumpkin Bread with Maple Cream Cheese Glaze is a delicious fall treat. Enjoy it for breakfast, snack or dessert, paired with your favourite hot drink!
This Almond Flour Pumpkin Bread is perfect for the fall season, with a generous amount of pumpkin spice and a hint of maple in the cream cheese glaze.
Although I don’t follow a gluten-free diet, I love to use almond flour in baked goods. It’s more satiating than traditional wheat flour recipes, due to its higher fat and protein content. We love to make a loaf of this bread for meal prep, for quick breakfasts and snacks throughout the week!
Easy Almond Flour Pumpkin Bread (gluten Free)
Here’s what you’ll need to make Almond Flour Pumpkin Bread and Maple Cream Cheese Glaze. See the recipe card for exact quantities and detailed instructions.
Transfer the batter to a 9″x5″ loaf pan that is greased and lined with parchment paper. Bake at 350 °F for 50 minutes, or until a toothpick inserted in the middle comes out clean.
At the end of baking time, cool the loaf in the pan for 10 minutes on a wire cooling rack, then remove the loaf from the pan and continue to cool for an hour.
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While the loaf is cooling, make the glaze. In a medium bowl, use a hand mixer to beat the cream cheese and unsalted butter together until it’s smooth and fluffy.
Add the maple syrup, vanilla and pinch of salt and continue to beat until well combined. Mix in 1 to 2 tablespoons of milk to reach your desired glaze texture.
Use a spoon to drizzle the glaze on the loaf (feel free to add more than I did, I had some glaze leftover). Slice and serve!
Diabetes Friendly Gluten Free Pumpkin Bread
Measure ingredients carefully.Ratios are important for all baking recipes, but it’s especially important in gluten-free recipes. If you have too much arrowroot, it could turn out crumbly. If you don’t have enough arrowroot or you have too much of the wet ingredients, it can turn out too moist in the middle and the top of the loaf will sink as it cools. I tested a lot of different ratios, so trust me on this one!
Don’t overcook.Start testing for doneness at 50 minutes. You want to avoid over-browning the top. If middle isn’t yet cooked and you find the top is getting too brown, you can cover it with foil for the remaining cook time.
Use softened cream cheese and butter to make the glaze. Using room temperature ingredients allows them to mix together more easily for a nice, smooth texture.
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Fully cool before eating.For the best texture and flavour, you’ll want to wait until it’s fully cooled before eating. It tastes even better the next day. I find this is true for quick breads in general!
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Calories: 276 kcal | Carbohydrates: 26 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 3 g | Cholesterol: 47 mg | Sodium: 171 mg | Potassium: 135 mg | Fiber: 4 g | Sugar: 12 g | Vitamin A: 3306 IU | Vitamin C: 1 mg | Calcium: 114 mg | Iron: 2 mg
Gluten Free Pumpkin Bread
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.The BEST Almond Flour Pumpkin Bread recipe that is a must to make this fall! Super moist, easy to make and drizzled with a delicious cream cheese glaze!
*Please note that this recipe has been updated as many readers said the middle of the bread was on the mushier side, so the updated recipe uses less pumpkin pureé which was just the trick!
‘Tis the season for baking! I don’t know about you, but in our house October means all things PUMPKIN and this bread recipe is an absolute
Perfect Pumpkin Bread Recipe
To have in your arsenal this fall! There is nothing like a simple quick bread to get you in the mood for fall baking and this pumpkin bread is not only super easy to make, but is literally one of the moistest bread recipes I’ve ever tasted. I should also mention that your kitchen will smell amazing after baking this! This recipe is full of ingredients like pumpkin, cinnamon and nutmeg – the perfect fall spice trifecta if you ask me – and is also much healthier than typical sweet breads that tend to use a lot of butter and sugar.
This pumpkin bread is also gluten-free, paleo (if you omit the cream cheese glaze) and also makes a really great low carb option too. I love baking with almond flour because it’s super versatile and the taste and texture are great, but it’s also high in protein too!
To sweeten this pumpkin bread I used a little maple syrup which tasted SO GOOD mixed with the pumpkin and cinnamon flavors. I also drizzled the entire loaf with a delicious cream cheese glaze which was inspired by these pumpkin bars 🙂 If you want to keep this recipe refined sugar free, you can just omit the glaze altogether – I promise this bread tastes absolutely amazing all on its own.
Oat Flour Pumpkin Bread
I am all about convenience which is why I love recipes like this. Simply mix all your ingredients together in a bowl, pour everything into a loaf pan and pop it in the oven. DONE! I promise you this is the easiest thing you’ll make this fall! Oh and it’s totally worth it. A slice of this pumpkin bread would be
With your morning coffee, or even as a midday snack, or after dinner when you are craving something sweet orrr….I mean basically this pumpkin bread is a good decision ANY TIME and I am definitely not sad about it.
If you like this recipe and are craving more pumpkin inspiration, make sure to check out my pumpkin bars with cream cheese frosting, this skinny pumpkin spice mug cake, some easy pumpkin muffins or you can even go the savory route with these pumpkin and sage stuffed shells! Told you it’s my favorite time of year 😉
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Pumpkin bread recipe and don’t forget to tag Eat Yourself Skinny on Instagram or Twitter if you do end up making this! Everyone should have a go-to pumpkin recipe so make this one yours this season!
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
POSTED IN Breads, Muffins and Scones, Breakfast, Clean Eating, Desserts, Fall, Gluten Free, Kid Friendly, Low Carb, Other, Other, Recipes, Snacks, Sponsor PostsSuper moist Almond Flour Pumpkin Bread made with a whole can of pumpkin! This healthy gluten free bread will be your favorite fall treat.
Healthy Pumpkin Bread (gluten Free & Dairy Free)
Into summer and then as quickly as I fell for the warm weather and watermelon, I'm done and ready for crisp temps and caramel apples. Who relates?
To combine that with my Healthy Pumpkin Bars make a pumpkin version! And it totally exceeded my expectations. This pumpkin bread with almond flour is SO moist, perfectly spiced with morsels of chocolate heaven.
My goal was to use an entire can of pumpkin because let's be honest...how often do you actually use those sad few spoonfuls that you're left with?
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Not only is it bursting with healthy fats from the almond flour, but it boasts a whopping 6.5 grams of protein and nearly 4 grams of fiber per slice. Can you even?
In addition to being an excellent source of fiber and vitamin A, pumpkin is also packed with antioxidants that help neutralize free radicals in the body and delay onset of disease.
The best place to store this pumpkin bread is on the countertop in an air-tight container for up to 3 days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
Best Gluten Free Pumpkin Bread (one Bowl + Naturally Sweetened!)
Yes! Simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
I hope you’re as in love with this delectable Pumpkin Bread as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!
Super moist Almond Flour Pumpkin Bread made with a whole can of pumpkin and sweetened with maple syrup! This healthy gluten free and dairy free bread will be your favorite fall treat. Also great topped with my Cream Cheese Frosting.
Gluten Free Banana Bread Recipe (with Almond Flour)
*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding the old fashioned oats in the blender until it resembles a
FLOUR NOTE: This recipe will not turn out with other flours like all purpose or coconut flour. Like all gluten free flours, almond and oat flour
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