Pumpkin Loaf
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.
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
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Preheat the oven to 350°F and line an 8x4 loaf pan with parchment paper.
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In a large mixing bowl, whisk together the eggs followed by the maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla until smooth.
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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.
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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.
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Remove pan from the oven and let loaf cool completely before adding the glaze.
For the Frosting
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Beat together all the frosting ingredients and use an offset spatula to spread it over cooled loaf.
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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.