Glazed Pumpkin Bread (Almond Flour)

Mikekey *


A tasty dessert bread for fall. Lower in carbs then regular pumpkin bread and gluten-free. This is very moist and is easier eaten with a fork. Cook time does not include cooling time.


☆☆☆☆☆ 0 votes

25 Min
50 Min


  • 2 c
    almond flour (not almond meal)
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
  • 3
    eggs, lightly beaten
  • 1/4 c
    vegetable oil
  • 1/4 c
    maple syrup (or agave nectar, which is what i use)
  • 1 can(s)
    (15 oz) pumpkin puree (not pie filling)

  • 1 c
    powdered sugar
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground cloves
  • 1/4 tsp
    ground ginger
  • 1/16 tsp
    ground nutmeg
  • 2 Tbsp
    half and half (or whole milk)

How to Make Glazed Pumpkin Bread (Almond Flour)


  1. Preheat oven to 350F. Coat a 9x5 inch loaf pan (glass works best) with nonstick cooking spray.
  2. In a large bowl whisk together dry ingredients (flour through salt).
  3. In another bowl, whisk together remaining ingredients (eggs through pumpkin).
  4. Pour wet ingredients into dry and mix until there are not lumps. Pour batter into prepared pan.
  5. Bake 45 to 50 minutes, or until wooden pick inserted in center comes out clean.
  6. Remove from oven and cool 5 minutes and then remove breaf from pan to a wire rack. Cool completely.
  7. To make glaze, whisk glaze ingredients in a bowl until smooth. Glaze should be fairly thick so it can be spread.
  8. When bread has cooled, spread glaze over top and let it run down sides a bit. Let glaze set for about an hour before slicing bread.

Printable Recipe Card

About Glazed Pumpkin Bread (Almond Flour)

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: American

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