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Paleo Pumpkin Bread with Maple Glaze

This Paleo Pumpkin Bread is a must make for the holidays. Its gluten free, Paleo and dairy-free. Not only is it extremely moist and flavorful but it will fill your whole house with pumpkin and spice aromatics that will smell heavenly as it bakes.
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Pumpkin loaf Overview

  • Indulge Guilt-Free: Enjoy the comforting flavors of pumpkin bread without compromising your health. This recipe is gluten-free, dairy-free, Paleo, and refined sugar-free, making it a guilt-free indulgence for everyone.

  • Easy to make: Mix, combine & bake!

  • Perfect bread-to-frosting ratio: A delicious twist on the classic Starbucks lemon loaf, this pumpkin-flavored version is sure to satisfy your sweet tooth.

  • Delicious maple flavor: The bread has a warm, spiced flavor from the cinnamon, cardamon, and nutmeg, with a hint of sweetness from the maple sugar. The maple icing adds a rich, buttery sweetness to the bread. 

  • Texture: The bread is moist and tender, with a slightly crumbly texture from the almond flour. The icing provides a smooth, creamy layer on top, creating a satisfying textural experience that complements the pumpkin loaf beautifully.

I love to create classic pumpkin recipes that are just a little bit healthier and mindful of the sugar content. Although I do still indulge from time to time, it’s always great to find ways to enjoy your favorite treats while still being mindful of your health. This healthy pumpkin bread recipe is a perfect example of how you can indulge without feeling guilty.

This pumpkin bread has the perfect blend of pumpkin puree, almond flour, and warm spices that come together to create this irresistible treat. The bread boasts a delightful blend of warm, spiced notes from cinnamon, cardamom, and nutmeg, balanced by a subtle sweetness from the coconut sugar. The maple icing adds a luscious, buttery sweetness that complements the bread’s flavors perfectly. 

Now, sit back, relax, and savor the cozy flavors of this healthy pumpkin bread. It’s the perfect way to enjoy the fall season without compromising your health goals. So, what are you waiting for? Let’s get baking!

Ingredients needed for this paleo pumpkin bread

For the loaf:

  • Pumpkin Puree

  • Eggs

  • Coconut flour

  • Arrowroot starch 

  • Avocado oil

  • Coconut sugar

  • Vanilla extract

  • Salt

  • Baking soda

  • Baking powder

  • Cinnamon

  • Nutmeg

  • Cardamon

  • Cloves

For the maple spread:

  • Maple Spread (You can use maple syrup, but the glaze will not “set” and be much softer. 

  • Coconut Milk

  • Coconut butter

  • Vanilla extract 

What is maple spread?

Maple spread is a thicker, creamier version of maple syrup. It has a richer and more intense maple flavor compared to traditional maple syrup. The texture is similar to butter or cream cheese. Personally, I think the secret to the perfect frosting is using maple spread, a smooth, creamy ingredient that adds a delightful maple flavor. To make the frosting, simply combine coconut butter, maple spread, vanilla, and almond milk until you achieve the desired consistency. Once refrigerated, the frosting firms up beautifully, reminiscent of Starbucks iced lemon cake. While you can make your own maple spread, I prefer to buy it for convenience (here). This quick bread is the perfect indulgent treat that won’t compromise your dietary goals. 

Tips

  • Don’t substitute butter for oil. Baking with oil produces a more tender and less dry quick bread and also a much spongier texture, don’t get me wrong I am team butter all the way, but this recipe needs oil.

  • Use a combination of paleo flours– Arrowroot starch is similar to cornstarch in that it thickens foods, when using almond flour alone it can be overly dense and soggy. The addition of arrowroot flour improves the texture of almond flour. You also have to balance the right consistency of flours with pumpkin as pumpkin recipes can be a bit tricky to work with.

  • Use pumpkin puree– Do not confuse pumpkin puree with pumpkin pie filling- They are not the same.

Try these other pumpkin recipes

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paleo pumpkin bread with maple icing

Paleo Pumpkin Bread

tinhateats
This pumpkin bread has the perfect blend of pumpkin puree, almond flour, and warm spices that come together to create this irresistible treat. The bread boasts a delightful blend of warm, spiced notes from cinnamon, cardamom, and nutmeg, balanced by a subtle sweetness from the coconut sugar. The maple icing adds a luscious, buttery sweetness that complements the bread's flavors perfectly. 
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert

Equipment

  • 9x5 Loaf pan
  • 2 Medium mixing bowls
  • 1 Small bowl
  • Whisk

Ingredients
  

  • 1 can Pumpkin
  • 3 eggs
  • 1 cup Almond flour
  • 1/2 cup Coconut Flour
  • 1/4 cup Arrowroot Starch
  • 1/4 cup Avocado oil
  • 1 cup Coconut sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tbsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cardamom
  • 1/4 tsp Cloves

Maple Icing

  • 1/2 cup Coconut butter (not oil)
  • 2-3 tbsp Coconut milk or Almond milk
  • 2 tbsp Maple Spread (You can you maple syrup, but note glaze will be much softer and not "set" as firm as the spread does.
  • 1/2 tsp Vanilla extract

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. In a Large bowl combine coconut sugar, oil, eggs and vanilla. Mix until well incorporated. Add Pumpkin and mix well.
  • In a separate bowl add your dry ingredients including spices. mix, and then slowly add to your wet mixture.
  • Add mixture to a 9x5 parchment lined loaf pan. Bake at 350 degrees Fahrenheit for 1 hour or until toothpick inserted in the middle comes out clean.

Maple Icing

  • Heat in microwave Coconut butter and maple spread until bubbly (about 20-30 seconds). Mix until a paste forms. Add your vanilla extract and add coconut or almond milk 1 tbsp at a time until slightly thinned. Be sure not to thin out the glaze too much. The glaze should be thick, and resemble a caramel sauce consistency.
  • Once the Pumpkin bread is out of the oven and has cooled, Pour your maple glaze over the top, spread evenly. Place in refrigerator to set the glaze for several hours. Serve and enjoy!
Keyword maple spread, Paleo, paleo pumpkin bread, paleo pumpkin bread with maple icing, paleo pumpkin recipe, pumpkin
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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