This Healthy Pumpkin Bread with Cream Cheese Frosting is a delicious Fall cake to enjoy during the pumpkin season. Made with almond flour and loaded with all the Fall spices, it’s a seasonal favorite quick bread recipe.
One fall recipe I always look forward to during pumpkin season in October is my mom's delicious Pumpkin Bread! Everyone loves it. I’m not sure how she does it, but every single loaf is so dang good and tastes like pumpkin cake! The top of the bread is almost sticky like, as if it’s slightly under-baked, but it’s not. It’s so perfect! Unfortunately, she doesn't want me to give away that recipe, so I developed my own.
So, this is my take on my mom’s classic pumpkin bread. I can say, nothing can ever beat mom’s recipe, but this healthier version of her pumpkin bread is just as good. As you know I am all about convenience, which is why I love this almond flour pumpkin bread recipe. Simply mix all of your ingredients together, pour everything into a loaf pan and put it in the oven to bake. This is the easiest recipe you’ll make this fall.
Why You’ll Love this Recipe
The moist Pumpkin Bread is quick and easy to make with no special equipment needed. It’s flavorful and is loaded with pumpkin flavor, pumpkin spice and then baked.
Then, the pumpkin loaf is topped with a sweet cream cheese glaze. Now I know what you’re saying, “That doesn’t sound like healthy bread.” Everything in moderation is perfectly fine however if you want to stay on the healthier side, opt out of topping the bread with cream cheese.
In this recipe I’ve substituted original pumpkin bread ingredients with some healthier options:
- Almond Flour: This Pumpkin Bread recipe is made with almond flour, unlike traditional pumpkin bread recipes which call for refined flour.
- Maple Syrup: You’ll find that many pumpkin bread recipes use over 1 cup of white and/or brown sugar. This recipe uses only 1/3 cup of maple syrup to keep it refined-sugar free!
- Pumpkin: Obviously found in all pumpkin breads. But since we’re using almost a whole can of pumpkin, it’s packed with vitamins and fiber. Pumpkin is a great source of antioxidants, including beta-carotene, which your body converts to Vitamin A, as well as Vitamin C.
Ingredients You’ll Need:
For the Pumpkin Bread:
- Almond Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Cinnamon
- Nutmeg
- Salt
- Eggs
- Pure Maple Syrup
- Vanilla Extract
- Canned Pumpkin Puree
The Bread Cream Cheese Frosting:
- Cream Cheese
- Maple Syrup
- Almond Milk (or milk of choice)
- Pumpkin Seeds
How to Make The Pumpkin Bread:
One of the best parts about this recipe is it’s a one-bowl recipe!
For the Pumpkin Loaf
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt, set aside.
- In a separate bowl, whisk together eggs, maple syrup, vanilla and pumpkin puree and mix until well-combined.
- Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
- Pour pumpkin mixture into a well greased 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.
- Let the pumpkin bread sit in the pan for 5 minutes then remove from the pan and let cool completely on a wire rack.
For the Cream Cheese Glaze
- Place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until softened.
- Whisk in maple syrup and almond milk, mixing until smooth and runny.
- Drizzle cream cheese glaze over top of the pumpkin bread and sprinkle the pumpkin seeds on top.
Storage Tips:
How to Store:
- If you skip topping the pumpkin bread with the cream cheese frosting, the pumpkin bread can be stored at room temperature in an airtight container.
- If you choose to top the pumpkin bread with the cream cheese glaze, I recommend storing the bread in the refrigerator, in an airtight container, as it will last longer and stay fresh.
- I’d recommend slicing the bread as you go to keep it fresh longer.
How to Freeze:
- Once the bread is cooled, the bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread tightly in plastic wrap before freezing. I also like to individually wrap and freeze slices for perfectly portioned pumpkin breakfasts.
Recipe FAQ
Always make sure that your pumpkin loaf ingredients are all at room temperature before mixing.
When measuring the flour, spoon the flour into the measuring cup, then level. Never scoop your measuring cup into the flour, it adds too much flour.
Use pumpkin puree, not pumpkin pie filling.
Do not overmix the batter. If you overmix batter you’ll end up with a bread that’s more dense instead of fluffy and soft.
Make sure to line your loaf pan with parchment paper and lightly grease it so that your pumpkin bread comes out easily.
Add-ins are an option when making the Pumpkin Bread. Great options are chocolate chips, pecans or walnuts.
More Recipes You May Like:
Healthy Pumpkin Bread with Cream Cheese Frosting
Ingredients
Pumpkin Bread
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 4 eggs lightly whisked
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup 100% pumpkin puree
Cream Cheese Glaze:
- 3 ounces cream cheese
- 2 tablespoons maple syrup
- 1 Tablespoon almond milk or any non-dairy milk
- 3/4 cup pumpkin seeds
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt, set aside.
- In a separate bowl, whisk together eggs, maple syrup, vanilla and pumpkin puree and mix until well-combined.
- Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
- Pour pumpkin mixture into a well greased 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.
- Let the pumpkin bread sit in the pan for 5 minutes then remove from pan and let cool completely on a wire rack.
Cream Cheese Glaze
- Place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until softened.
- Whisk in maple syrup and almond milk, mixing until smooth and runny.
- Drizzle cream cheese glaze over top of the pumpkin bread and sprinkle the pumpkin seeds on top.
Notes
Nutrition
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