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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.
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.
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!
ingredients:
- Cooking Spray
- Unsalted Butter
- Eggs
- Coconut Sugar
- Maple Syrup
- Pure Pumpkin Purée
- Pure Vanilla Extract
- Lemon Zest
- Lemon Juice
- Baking Soda
- Almond Flour
- Tapioca Flour
- Ground Flax Seeds
- Pumpkin Pie Spice
- Ground Nutmeg
- Kosher Salt
- Dairy-Free Cream Cheese
- Unsweetened Almond Milk
- Maple Syrup
- Powdered Sugar
step-by-step:
step one: preheat the oven
Preheat the oven to 375℉. Line a 9×5-inch loaf pan with a parchment paper sling and spray with cooking oil. Set aside.
step two: brown the butter
Melt the butter in a medium saucepan set over medium heat, swirling the pan as it begins to get foamy. Cook for 4 to 5 minutes. Once it begins to look golden and smell nutty, remove from the heat. Set aside to cool.
step three: beat the eggs
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 to 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.
step four: add the wet ingredients
When the brown butter is cool to the touch, add it to the whisked eggs along with coconut sugar, maple syrup, pumpkin purée, vanilla, lemon zest and juice, and baking soda. Whisk well to combine. Let the mixture for about 2 minutes before adding the dry ingredients.
step five: add the dry ingredients
Add the almond flour, tapioca flour, ground flax, pumpkin pie spice, nutmeg, and salt. Mix on low until just combined.
step six: bake the loaf
Pour the batter into the prepared loaf pan. Transfer the loaf to the middle rack of the oven and bake for 55 to 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.
step seven: make the icing
While the loaf is cooking, make the icing. In a medium bowl, add the cream cheese, almond milk, and maple syrup. Use an electric hand mixer to beat on low until smooth and creamy. Slowly add in the powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat for 1 minute until well combined. Transfer to the fridge until you’re ready to ice the loaf.
step eight: frost the loaf and serve
Use the parchment sling and remove the bread from the pan and transfer to a baking sheet fitted with a wire rack. Let cool completely. 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!
Recipe FAQs:
I use a blend of paleo flours to keep the crumb light and to avoid a dense loaf!
It is best to stick to the flours listed. Other flours like coconut or cassava are not 1:1 swaps here.
Yes! You can use a 1/2 cup of avocado oil, melted ghee, or melted coconut oil to keep the loaf paleo.
Canned pumpkin can vary! If your pumpkin is very thin, add a tablespoon or two of additional tapioca flour as a binder.
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.
looking For more fall treats? try these!
Pumpkin Spice Streusel Muffins
Grain-Free Pumpkin Loaf
Ingredients
For the Loaf
- cooking spray, for greasing
- 1 cup unsalted butter (*See note)
- 2 large eggs, room temperature
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 cup pure pumpkin purée
- 1 tablespoon pure vanilla extract
- zest of 1 small lemon
- 1 tablespoon fresh lemon juice
- 1½ teaspoons baking soda *see note below if making muffins!
- 1½ cups almond flour
- 1/2 cup tapioca flour
- 2 tablespoons ground flax seeds
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
For the Icing
- 4 ounces dairy-free cream cheese, such as Kite Hill
- 2 tablespoons unsweetened almond milk
- 2 tablespoons maple syrup
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon kosher salt
Instructions
- Preheat the oven to 375℉. Line a 9×5-inch loaf pan with a parchment paper sling and spray with cooking oil. Set aside.
- Melt the butter in a medium saucepan set over medium heat, swirling the pan as it begins to get foamy. Cook for 4 to 5 minutes. Once it begins to look golden and smell nutty, remove from the heat. Set aside to cool.
- 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 to 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 to the whisked eggs along with coconut sugar, maple syrup, pumpkin purée, vanilla, lemon zest and juice, and baking soda. Whisk well to combine. Let the mixture rest for about 2 minutes before 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 to 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, add the cream cheese, almond milk, and maple syrup. Use an electric hand mixer to beat on low until smooth and creamy. Slowly add in the powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat for 1 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. Let cool completely. 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
- Preheat over to 350℉ and grease a 12-cup muffin tin with non-stick cooking spray (or use muffin liners).
- Use 2 teaspoons baking powder and 1/2 teaspoon baking soda
- Evenly distribute the batter into the muffin tin about 3/4 full. Bake until a toothpick comes out clean, 12 to 14 minutes.
- Once cooled, add frosting, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Delicious! I’m SO impressed with this recipe. Perfect crumb and nice crunch on the outside. Will definitely make again!
I recently went to Anchorage to visit my nephew & his wife. Your very used cookbook was in her kitchen. I ordered it on the spot. I have cooked quite a few recipes and love them all. I’m so EXCITED !!! to cook this one today. Can I swap sweet potato purée for pumpkin ????? Thank you
Hi Casey!! I am so glad you ordered the book I hope you enjoy it as much as your nephew!
and yes– you can use SP puree– it, of course, will tweak the taste a bit, but the texture should stay just the same!
This is the best grain free bread I’ve had. You couldn’t even tell there was almond flour in it. The texture was so smooth and not grainy.
Hi Alex, what can I use instead of ground flaxseed?
These are outstanding! I used Farmer’s Market Pumpkin Puree from Central Market and I didn’t think it was watery. My family is a big fan of mini muffins so I made them as minis. I baked them for 20 minutes then once cooled, dipped the tops in the icing. My kids raved and my house smelled amazing!! Thank you Alex!
The instructions do not include to add the baking soda anywhere so I missed that step and the bread did not turn rise! I noticed afterwards that it was in the ingredient list but not the instructions.
Hi! I just checked and it is in the instructions, when you add the pumpkin/lemon zest/etc!
Actually, it’s the baking powder that doesn’t specifically get mentioned when to add. I just included it with the other dry ingredients.
Amazing!! Everyone loved it! Only question is how was your icing so white?
I love this recipe so much, it’s so perfect. However, I’m having an issue every time I make it and it’s totally something I’m doing but I don’t know what it is. So maybe you could help me figure it out. The bread comes out of the oven all puffy and beautiful but a couple of minutes pass by and it deflates 🙁 what am I doing wrong?
This came out amazing. The cream cheese frosting was perfect.
Alex – You cracked the code on this recipe -take it to the bank now! I’ve tried for years to recreate my moms pumpkin bread recipe, which contained veggie oil, white sugar and white flour. Your recipe does it. We’ve made 2 loaves in 24 hours, first with raisins and then with chocolate chips. I went with avocado oil and made it in one bowl, beating eggs with a whisk. I’m sharing this recipe far and wide, it’s a super star.
wow thank you so much!
Super delicious muffins! Cook time was definitely longer than suggested. They were good warm but honestly, they were DELICIOUS after being chilled in the fridge…tasted just like pumpkin pie!
Made these as muffins and they were absolutely delicious. Some grain free breads/muffs taste so eggy, but these had a perfect moist crumb. I will say they took significantly longer than 12-14 minutes..it was closer to 30 minutes for 12 muffins.