Pumpkin Spice Bread - Gluten-free

This gluten-free Pumpkin Spice Bread with cream cheese frosting is a warmly spiced, moist quick bread that's easy to make. Made with a winning combination of almond flour and tapioca flour, it has a tender texture similar to a quick bread made with wheat flour! With lots of pumpkin flavour, this pumpkin bread is a fall treat!

❤️ Why you'll love this almond flour pumpkin bread recipe

• It's an easy recipe that makes a homemade fall treat for breakfast or an afternoon snack.
• Fragrant fall spices will make your home smell cozy. There's no need for fall-scented candles when you have this pumpkin loaf baking in the oven! However, if you love those cozy fall aromas, make a quick batch of this Homemade Simmering Fall Potpourri to get you in an autumn mood while you bake!
• You won't need an electric mixer to make this loaf. I do recommend using one to make the optional cream cheese frosting.
• This gluten-free pumpkin spice bread is made with a combination of almond flour and tapioca flour. It's a combo that works beautifully in gluten-free baking. I use it in many recipes, like Gluten-free Sunshine Muffins, Grain-free Blueberry Banana Bread, and Apple Muffins with Maple Cinnamon Streusel and of course, in this reader favourite recipe for Almond Flour Pumpkin Muffins with Maple Pecan Streusel!

🛒 Ingredients

Before we get to the complete pumpkin spice bread recipe in the recipe card below, here are a few notes about the ingredients you'll need.

• almond flour, finely ground and tapioca flour. This flour combination works beautifully for gluten-free baking! Loaves and muffins rise and they have just the right texture and structure. 
• pumpkin spice mix: I've included the spices you'll need to make your own mix, or you can use a pre-made store-bought mix if you'd like.
• canned pumpkin: not pumpkin pie filling
• coconut sugar: I use coconut sugar in this recipe but brown sugar will work too.
• butter: or coconut oil, melted
• pecans: nuts are optional. I like the way pecans and pumpkin complement one another.
• maple cream cheese frosting: made by combining cream cheese, butter, maple syrup and vanilla

🥄 Instructions

1. Combine the dry ingredients in a large mixing bowl.
2. Combine eggs, canned pumpkin purée, sugar, melted and slightly cooled butter (or coconut oil), and vanilla extract in a smaller bowl.
3. Add the wet ingredients to the dry ingredients, stirring just until combined, then gently stir in the chopped pecans.
4. Spread in a loaf pan lined with parchment paper, smoothing the batter into the corners.
5. Bake at 350°F. for 28 - 35 minutes or until a toothpick inserted in the center comes out clean or almost clean.
6. Cool in the pan for 15 minutes, then remove it to a cooling rack to cool completely before frosting.
7. Combine the frosting ingredients in a small bowl, either stirring by hand or with an electric mixer. Make sure the cream cheese and butter are at room temperature before combining to avoid lumpy frosting! Spread a thin layer on top of the pumpkin loaf once it has cooled completely.

👍🏼 Top Tips

• If you plan to frost the bread with cream cheese frosting or a vanilla glaze, make sure the loaf has cooled completely.
• Be careful not to overmix the batter. Overmixing can result in bread that is dense and gummy.

🔁 Possible variations

🥶 Storing and freezing pumpkin spice bread

If you have frosted the loaf, it must be stored in the fridge. Refrigerating it makes it a snap to slice, too! For longer storage, I like to slice and wrap individual slices and freeze them. They'll last for three months or more if kept in an airtight container.

🍽 Serving suggestions

A slice of this almond flour pumpkin bread is the perfect accompaniment to a cup of tea or coffee. Cut in smaller pieces, this bread makes a great addition to an assorted tray of cookies and bars.

❓Frequently asked questions

🗒 More gluten-free quick bread and muffin recipes

📖 Recipe

Pumpkin Spice Bread - Gluten-free

This gluten-free Pumpkin Spice Bread is warmly spiced, moist bread that's easy to make. Made with a winning combination of almond flour and tapioca flour, it has a tender texture similar to a quick bread made with wheat flour! With lots of pumpkin flavour, this pumpkin bread is a fall treat!

Print Pin Rate

Course: Baked Goods/Quick Bread

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 236kcal

Author: Elaine

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Equipment

loaf pan

mixing bowls

whisk

Ingredients

• ▢ 2 cups almond flour, finely ground
• ▢ ½ cup tapioca flour
• ▢ 1 tablespoon pumpkin spice mix
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon sea salt
• ▢ 2 large eggs
• ▢ ½ cup canned pumpkin, not pumpkin pie filling
• ▢ ¾ cup coconut sugar or brown sugar
• ▢ ¼ cup butter, or coconut oil, melted
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup pecans, chopped

Maple Cream Cheese Frosting

• ▢ 2 ounces cream cheese, at room temperature
• ▢ 1 tablespoon butter, at room temperature
• ▢ 1 teaspoon pure maple syrup
• ▢ ¼ teaspoon pure vanilla extract

Optional Vanilla Glaze

• ▢ ½ cup confectioner's sugar, or powdered Monfruit sweetener
• ▢ 1 ½ tablespoons heavy cream, milk or plant-based milk
• ▢ ½ teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F. Line a loaf pan with parchment paper or grease or spray it well with butter or coconut oil.
• Combine dry ingredients in a large mixing bowl.
• Combine eggs, canned pumpkin, sugar, melted and slightly cooled butter (or coconut oil), and vanilla extract in a smaller bowl.
• Add the wet ingredients to the dry ingredients, stirring just until combined.
• Gently stir in the chopped pecans.
• Spread in the prepared pan, smoothing into the corners.
• Bake at 350°F. for 28 - 35 minutes or until a toothpick inserted in the center comes out clean or almost clean. Check a metal pan for doneness at 28 minutes, glass pan may take a little longer. If you're using a cake tester, the temperature in the center should register 200°F. to 205°F.
• Cool in the pan for 15 minutes, then remove it to a cooling rack to cool completely before frosting.
• Make sure the cream cheese and butter are at room temperature to avoid lumpy frosting! Combine frosting ingredients in a small bowl preferably with an electric mixer. Drizzle on top of pumpkin loaf once it has cooled.

Notes

To make your own pumpkin spice mix combine

• 3 tablespoons cinnamon
• 2 tablespoons ground ginger
• 2 tablespoons ground nutmeg
• 1 ½ tablespoons ground allspice
• 1 ½ tablespoons ground cloves

 

• If you plan to frost the bread with cream cheese frosting or a vanilla glaze, make sure the loaf has cooled completely.

• Be careful not to overmix the batter. Overmixing can result in bread that is dense and gummy.
• Nutrition information does not include the optional frosting or glaze.

Nutrition

Calories: 236kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 123mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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