Pumpkin Loaf

This Pumpkin Loaf with Cream Cheese Frosting is a healthy and easy homemade version of your favorite seasonal Starbucks loaf. Tender spiced pumpkin bread is topped with creamy maple frosting and chopped pecans or walnuts! Perfect for a cozy breakfast, an afternoon snack or dessert. Gluten-free, dairy-free, paleo with low carb and keto sweetener options.

An Easy Spiced Pumpkin Loaf with Maple Frosting

Looking for a healthy pumpkin spice loaf recipe like the frosted pumpkin bread from Starbucks? This Easy Pumpkin Loaf is incredibly moist, flavorful and will save you all those trips to Starbucks!

This from-scratch copycat version couldn’t be easier to make! It’s made with real pumpkin and the loaf comes together in one bowl without a mixer. Plus the frosting is creamy, smooth and sweet and takes no time at all to whip up. It’s also gluten-free, dairy-free, refined sugar-free, paleo-friendy and can easily be low carb and keto friendly with just a few swaps.

Needless to say, this recipe is perfect for fall and all throughout the holidays. Enjoy a slice or two for a quick snack or breakfast with a cup of homemade pumpkin spice latte.

Recipe Ingredients

This pumpkin frosted loaf cake uses gluten-free and dairy-free alternatives that you can easily find in the store or most likely have in your kitchen pantry. Maple syrup is used in both the loaf and the frosting. The rest of the ingredients include pumpkin spice and cream cheese frosting basics. Substitutions can be made according to any dietary restrictions you may have!

Wet Ingredients

• Eggs: holds the loaf together and help it rise. Be sure to bring eggs to room temperature for best results.
• Pure Maple Syrup
• Cashew Butter: Feel free to use another nut or seed butter of choice.
• Coconut Oil: Melt it down and let it cool slightly.
• Pumpkin puree: you can use your favorite canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
• Pure Vanilla Extract

Dry Ingredients

• Superfine blanched Almond Flour: Be sure not to use almond meal.
• Tapioca Flour: Or Arrowroot flour. Sub with coconut flour for lower carb.
• Baking Powder: helps the loaf rise.
• Pumpkin spice: you can use our homemade pumpkin pie spice blend or you can grab a jar from any grocery store.
• Fine Sea Salt: just a pinch to balance out the sweetness

For the Maple Frosting

• Dairy-Free Cream Cheese: Soften your cream cheese. If you aren’t dairy-free or vegan, you can use regular cream cheese instead.
• Refined Coconut Oil: This should also be softened. You can use butter if you’re not dairy-free.
• Maple Syrup: You can substitute with Lakanto sugar-free maple syrup, if desired.
• Vanilla Extract
• Pecans or Walnuts: Chopped nuts add a tasty crunch to this loaf!

How to Make a Moist Pumpkin Loaf

This spiced pumpkin recipe couldn’t be more simple. You just have to line your loaf pan, make the batter, pour it in and bake it!

1. Prepare for Baking: Preheat the oven to 350°F and line an 8×4 loaf pan with parchment paper.
2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs followed by the maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla until smooth.
3. Add Flours: Add a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour.
4. Add Remaining Dry Ingredients: Stir in the baking powder, pumpkin spice and salt until combined.
5. Bake: Pour batter into the loaf pan and bake in a preheated oven for 40-45 minutes, or until the loaf is golden and the middle is set.
6. Let Cool: Remove the pan from the oven and let the loaf cool completely before adding the glaze.

How to Make the Maple Frosting

The creamy maple glaze for this loaf is also super easy to make. It comes together in minutes!

1. Combine Ingredients & Top Loaf: Beat together all the frosting ingredients and use an offset spatula to spread the icing over the cooled loaf.
2. Add Nuts: Sprinkle with chopped pecans or walnuts, if desired.

Tips for Success

• Don’t Over Bake: Over baking this bread will result in dryness. This frosted pumpkin loaf cake is supposed to have a moist and tender texture, so be sure to adjust the bake time accordingly if your oven tends to run hot or cold. The bread is done when a toothpick inserted into the center comes out clean or with a few loose crumbs.
• Measure Flour Properly: Avoid scooping out the flour with your measuring cup. This packs it into the cup and will result in over-floured batter. Using a food scale to measure the flour by weight is your best bet in terms of accuracy.
• Sift in Flours: Sifting the almond and coconut flours into your batter will help everything combine nicely and prevent any flour clumps from forming.
• Let Cool Completely: Before you frost your loaf bread, it should be completely cooled. If it’s still warm, the icing will melt and make a mess.

Variations and Serving Suggestions

• Top with Powdered Sugar: Not feeling the maple frosting? You can lighten this loaf up by leaving it out and opting for a dusting of powdered sugar instead.
• Add Chocolate Chips: Stir in your favorite chocolate chips or chopped nuts to make it even more delicious!

What to serve with pumpkin spice loaf cake

• Serve with Hot Chocolate: A cup of homemade hot cocoa makes this healthy holiday treat even more comforting and delicious. Try our Vegan Hot Chocolate or Peppermint Hot Chocolate.

Can this pumpkin recipe be made into muffins?

Yes, to make pumpkin spice muffins, simply divide the batter evenly into muffin pans. Or you can even divide the batter into mini loaf pans for mini bread loaves.

How to Store a Homemade Pumpkin Loaf

Store leftover pumpkin loaf in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it’s unfrosted.

Can I Freeze this?

Yes, this loaf is freezer friendly! You can store the loaf in the freezer with or without the frosting. It’s best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.

Frozen pumpkin bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.

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Pumpkin Loaf

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This Pumpkin Loaf with Maple Cream Cheese Frosting is a healthy and easy homemade version of your favorite seasonal Starbucks loaf. Tender spiced pumpkin bread is topped with creamy maple frosting and chopped pecans or walnuts! Perfect for a cozy breakfast, an afternoon snack or dessert. Gluten-free, dairy-free, paleo with low carb and keto sweetener options.

Course: Snack

Cuisine: American

Keyword: breakfast bread, breakfast bread recipes, cream cheese frosting recipe, healthy pumpkin bread, maple frosting, pumpkin cake, pumpkin loaf

Servings: 12 servings

Calories: 273 kcal

Author: Kelly

Ingredients

For the Loaf

• 4 large eggs
• 1/3 cup pure maple syrup , sub with 1/4 cup Lakanto sugar-free maple syrup for low carb / keto
• 3 tbsp unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
• 2/3 cup pure pumpkin puree , not pumpkin pie filling
• 1/4 cup coconut oil , melted and slightly cooled - use unrefined if you are not a fan of the coconut flavor
• 1 tsp pure vanilla extract
• 1 2/3 cups superfine almond flour
• 3 tbsp coconut flour
• 1 1/2 tsp baking powder
• 1 tbsp pumpkin spice (or sub with a your own mix of ground cinnamon + ground ginger + ground nutmeg + ground cloves)
• 1/8 tsp fine sea salt

For the Maple Frosting

• 8 oz softened dairy-free cream cheese (Kite Hill or Miyokos) , you can use regular if not dairy-free
• 3 tbsp softened refined coconut oil , can use vegan butter or regular butter if not dairy-free
• 3-4 tbsp maple syrup , sub with Lakanto sugar-free maple syrup for low carb / keto
• 2/3 tsp vanilla extract
• chopped pecans or walnuts for garnish

Instructions

For the Loaf

1. Preheat the oven to 350°F and line an 8x4 loaf pan with parchment paper.

2. In a large mixing bowl, whisk together the eggs followed by the maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla until smooth.

   

3. Add a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour. Stir in the baking soda, cinnamon, pumpkin spice and salt until combined.

   

4. Transfer the batter into the loaf pan and bake in a preheated oven for 40-45 minutes, or until the loaf is golden and the middle is set.

   

5. Remove pan from the oven and let loaf cool completely before adding the glaze.

For the Frosting

1. Beat together all the frosting ingredients and use an offset spatula to spread it over cooled loaf.

   

2. Sprinkle with chopped nuts, if desired.

   

Recipe Notes

How to store

Store leftover pumpkin loaf in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it’s unfrosted.

How to freeze

You can store the loaf in the freezer with or without the frosting. It’s best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.

Frozen pumpkin bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.

Nutrition Facts

Pumpkin Loaf

Amount Per Serving (1 serving)

Calories 273 Calories from Fat 189

% Daily Value*

Fat 21g32%

Carbohydrates 16g5%

Fiber 4g16%

Sugar 8g9%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.