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This Grain-Free Pumpkin Loaf is the perfect October treat for a festive dessert or to pair with a hot cup of coffee on a chilly morning — if we ever get chilly weather here in TX. The loaf is perfectly moist and then topped with a deliciously spiced cream cheese frosting.

grain-free pumpkin loaf

I know there are a lot of pumpkin bread recipes out there, but here I use a nutty brown butter, a blend of spices, and a hint of maple to make the loaf feel like fall and I’m tellin’ y’all it is GOOD.  Topped with a mapley-spiced cream cheese icing, this is a healthier take on the Starbucks cult-classic pumpkin loaf — with that crave-able *moist* texture we all love.

Xgrain-free pumpkin loaf

I also love how versatile this can be. For breakfast, skip the icing and toast it then add a swipe of nut butter. Or, frost it and serve as a dessert. It’s really perfect for any occasion!

Recipe FAQs:

Why do you us multiple flours?

I use a blend of paleo flours to keep the crumb light and to avoid a dense loaf!

can I sub in other flours for this recipe?

It is best to stick to the flours listed. Other flours like coconut or cassava are not 1:1 swaps here.

is there a sub for the browned butter?

Yes! You can use a 1/2 cup of avocado oil, melted ghee, or melted coconut instead to keep the loaf paleo.

my canned pumpkin is watery, what should I do?

Canned pumpkin can vary! If your pumpkin is very thin, add a tablespoon or two of additional tapioca flour as a binder. 

can I make these into muffins?

Yes, with a few small adjustments, you can make these into muffins. See the recipe note for full directions!

No matter the occasion you make this for, I hope you love this Grain-Free Pumpkin Loaf! Comment below your favorite way to enjoy it.

For more fall desserts:

Apple Pecan Tart

Paleo Pecan Pie Blondies

Baklava-Inspired Cookie Bars

grain-free pumpkin loaf
4.88 from 25 votes

Grain-Free Pumpkin Loaf

Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Servings: 10 People

Ingredients 

For the Loaf

  • 1 stick unsalted butter – or sub ½ cup avocado oil, 1/2 cup melted ghee or ½ cup melted and cooled coconut oil (*See note)
  • 2 large eggs – room temperature
  • ¾ cup coconut sugar
  • ¼ cup maple syrup
  • 1 cup pure pumpkin puree – not pumpkin pie filling
  • 1 Tbsp. pure vanilla extract
  • Zest of one small lemon
  • 1 Tbsp. fresh lemon juice
  • 1 ½ tsp. baking soda *see note below if making muffins!!
  • 1 ½ cup almond flour
  • ½ cup tapioca flour
  • 2 tbsp. ground flax seeds
  • 2 tsp. pumpkin pie spice
  • ½ tsp ground nutmeg
  • ¼ tsp. kosher salt

For the Icing

  • 4 oz. dairy-free cream cheese – I used Kite Hill
  • 2 Tbsp. unsweetened almond milk
  • 2 Tbsp. maple syrup
  • 3 Tbsp. powdered sugar
  • 1 Tsp. pure vanilla extract
  • ½ tsp. pumpkin pie spice
  • Pinch of salt

Instructions 

  • Preheat the oven to 375℉. Line a loaf pan with a parchment paper sling, and spray with cooking oil spray. Set aside.
  • If using the butter, In a medium saucepan over medium heat, add the butter. Allow the butter to melt and simmer, swirling the pan as it begins to get foamy, cooking for about 4-5 minutes. Once it begins to look golden and smell nutty, remove from the heat. Set aside to cool (to help speed up the process, I typically pour the browned butter in a bowl and place in the fridge).
  • Meanwhile, in a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs at medium speed for 2-3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the loaf rise.
  • When the brown butter is cool to the touch, add it (or the avocado oil, ghee or coconut oil*) to the eggs along with the coconut sugar, maple syrup, pumpkin puree, vanilla, lemon zest and juice, and the baking soda. Whisk well to combine. Let it set for about two minutes prior to adding the dry ingredients.
  • Add the almond flour, tapioca flour, ground flax, pumpkin pie spice, nutmeg, and salt. Mix on low until just combined.
  • Pour the batter into the prepared loaf pan. Transfer the loaf to the middle rack of the oven, and bake for 55-60 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean. If the top of your loaf starts to become overly browned, tent with foil and continue cooking until the bread is cooked through.
  • While the loaf is cooking, make the icing. In a medium bowl, using a hand mixer, add the cream cheese, almond milk, and maple syrup. Beat on low until smooth and creamy. Slowly add in the powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt. Beat for one minute until well combined. Transfer to the fridge until you’re ready to ice the loaf.
  • Use the parchment sling and remove the bread from the pan and transfer to a baking sheet fitted with a wire rack. Using a butter knife or offset spatula, smooth the frosting over the surface of the loaf, allowing some to drip down the sides. Transfer to the fridge to allow the glaze to set a bit. Slice and enjoy!

Notes

*If you are using butter, follow the directions as listed to start by browning the butter. If you are using avocado or coconut oil, add that in step 4 when it says to add the brown butter.
 
To Make Muffins:
To make these into muffins, you’ll just need to make a few minor changes.
  • Preheat over to 350 degrees F and grease a muffin tin with non-stick cooking spray (or use muffin liners).
  • Use 2 tsp baking powder and 1/2 tsp baking soda
  • Evenly distribute the batter into the muffin tin about 3/4 full. Bake until a toothpick comes out clean, about 12-14 minutes.
  • Once cooled, add frosting, if desired.

Nutrition

Calories: 388kcal, Carbohydrates: 40g, Protein: 10g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 33mg, Sodium: 338mg, Potassium: 126mg, Fiber: 6g, Sugar: 22g, Vitamin A: 3866IU, Vitamin C: 2mg, Calcium: 125mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 10 People
Calories: 388

Photography and styling by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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74 Comments

  1. 5 stars
    Made these as muffins and they are SO GOOD. For the icing I have been using the entire package of cream cheese and eliminating the powdered sugar. Took them to work and everyone loved them, including the folks who have no concerns about gluten 🙂

  2. 5 stars
    This was absolutely delicious! The addition of the lemon made the flavor pop. This came out perfect even though I didn’t have a mixer to beat the eggs and just used a whisk. However, mine was done after only about 45 minutes but that could be because I used a stoneware loaf pan. Thank you! I will be making this again!

  3. Hi you have a statement at the end of post that says something about nutritional calculations but I don’t see this info in your recipes?

    1. This is a new addition from our recent site re-design so we are slowly working to get these all added! Just updated this recipe to include nutritional information.