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Almond Flour Pumpkin Bread with Maple Cream Cheese Glaze

Almond Flour Pumpkin Bread
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Indulge in the warmth of fall with this delightful Almond Flour Pumpkin Bread, a gluten-free treat perfect for any occasion. This moist loaf combines the rich flavors of pumpkin and maple syrup, enhanced by nutty almond flour, making it a cozy addition to your breakfast table or an elegant dessert option. Whether enjoyed warm with coffee or served as part of a festive gathering, this bread is sure to impress.

Ingredients

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  • 3 cups almond flour
  • ¾ cup arrowroot powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup plain pumpkin purée
  • ½ cup real maple syrup
  • 3 large eggs, whisked
  • 2 teaspoons vanilla extract
  • 2 ounces plain cream cheese, at room temperature
  • 1 tablespoon unsalted butter, at room temperature
  • 2 tablespoons real maple syrup (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)
  • pinch of salt (for glaze)
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F. Line a loaf pan with parchment paper and grease the sides.
  2. In a large bowl, whisk together almond flour, arrowroot powder, pumpkin pie spice, baking powder, baking soda, and salt until combined.
  3. Add pumpkin purée, maple syrup, whisked eggs, and vanilla extract to the dry mixture; mix until well combined.
  4. Pour the batter into the prepared pan and smooth it evenly.
  5. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. For the glaze, beat cream cheese and butter until smooth; mix in maple syrup and add milk as needed for desired texture.

Nutrition

Find it online: https://allfoodierecipes.com/almond-flour-pumpkin-bread/