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glazed pumpkin bread (almond flour)

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

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.

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yield 8 serving(s)
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For glazed pumpkin bread (almond flour)

  • 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
    salt
  • 3
    eggs, lightly beaten
  • 1/4 c
    vegetable oil
  • 1/4 c
    maple syrup (or agave nectar, which is what i use)
  • 1 can
    (15 oz) pumpkin puree (not pie filling)
  • GLAZE
  • 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.
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Categories & Tags for Glazed Pumpkin Bread (Almond Flour):

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