Go Back
+ servings
Close-up tpp view 3 slices of pumpkin loaf cake on a white plate

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.

Course Snack
Cuisine American
Keyword breakfast bread, breakfast bread recipes, cream cheese frosting recipe, healthy pumpkin bread, maple frosting, pumpkin cake, pumpkin loaf
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Calories 273 kcal
Author Kelly


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


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.

    Top view of wet ingredients in a mixing bowl for gingerbread loaf
  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.

    Top view of dry ingredients in a mixing bowl for gingerbread loaf
  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.

    Top view of gingerbread loaf batter in a loaf pan
  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.

    Top view of cream cheese frosting in a mixing bowl
  2. Sprinkle with chopped nuts, if desired.

    Side view of dairy-free frosted ginger loaf on a white plate

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.