Almond Flour Pumpkin Bread

4.79 from 23 votes

This Almond Flour Pumpkin Bread is moist, tender and full of warm pumpkin spice flavor! Naturally gluten-free and sweetened with maple syrup, it’s an easy fall quick bread topped with a delicious cream cheese glaze.

Prep Time5

Cook Time45

Total Time50

Course: Snack

Cuisine: American

Keyword: Almond Flour Pumpkin Bread, almond flour pumpkin bread recipe, gluten free pumpkin bread, Healthy Pumpkin Bread, pumpkin bread with almond flour

Servings:

Ingredients

2 cups almond flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 eggs lightly whisked
1/3 cup pure maple syrup
1 tsp vanilla extract
3/4 cup 100% pumpkin puree

For the cream cheese glaze:

3 oz 1/3-less fat cream cheese
1 Tbsp maple syrup
1-2 Tbsp almond milk or milk of choice

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
In a separate bowl, whisk together eggs, maple syrup, vanilla and pumpkin puree and mix until well-combined.
Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
Pour pumpkin mixture into a prepared 9x5-inch loaf pan and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.
To make the cream cheese glaze, place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until softened. Whisk in maple syrup and almond milk, mixing until smooth and runny.
Drizzle cream cheese glaze over top of the bread, serve and enjoy!

Notes

Storage & Prepping

To store: Store unglazed pumpkin bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’ve added the cream cheese glaze, keep the bread refrigerated.
To freeze: Let the bread cool completely, then wrap the whole loaf or individual slices tightly and store in a freezer-safe bag or container for up to 3 months. For best results, freeze without the cream cheese glaze.
To thaw: Thaw overnight in the refrigerator or let individual slices come to room temperature before enjoying.
To prep ahead: This pumpkin bread is perfect for making a day or two in advance. Bake and cool the loaf completely, store it covered, then add the cream cheese glaze just before serving.

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