Flour Almond Pumpkin Bread

This Almond Flour Pumpkin Bread is moist, tender and full of warm pumpkin spice flavor! Naturally gluten-free and sweetened with maple syrup, it is an straightforward fall quick bread topped with a satisfying cream cheese glaze.

This Almond Flour Pumpkin Bread is incredibly moist, tender and full of warm pumpkin spice flavor! Made with almond flour, real pumpkin puree and naturally sweetened with maple syrup, this straightforward pumpkin bread is naturally gluten-free and reliable for a cozy fall breakfast, snack or even dessert.

A cook keep how simple this recipe is to make with wholesome ingredients and just a few minutes of prep. The almond flour gives this pumpkin bread the best soft, tender texture while the pumpkin keeps every bite perfectly moist. Enjoy it on its own or drizzle it with the optional maple cream cheese glaze for an extra special fall treat!

What goes in

• 2 cups almond flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 4 eggs, lightly whisked
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup 100% pumpkin puree
• 3 ounces 1/3-less fat cream cheese
• 1 tablespoon maple syrup
• 1-2 tablespoons almond milk, or milk of choice

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Hold nearby.
3. In a separate bowl, whisk together eggs, maple syrup, vanilla and pumpkin puree and mix until well-combined.
4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
5. Pour pumpkin mixture into a prepared 9×5-inch loaf pan and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.
7. To make the cream cheese glaze, place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until the pieces give. Whisk in maple syrup and almond milk, mixing until smooth and runny.
8. Drizzle cream cheese glaze over top of the bread, serve and enjoy!

Keep in mind

Storage & Prepping To store: Store unglazed pumpkin bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you've added the cream cheese glaze, keep the bread refrigerated. To freeze: Let the bread cool completely, then wrap the whole loaf or individual slices tightly and store in a freezer-safe bag or container for up to 3 months. For best results, freeze without the cream cheese glaze. To thaw: Thaw overnight in the r