Best Ever Pumpkin Bread (DF + GF)

If you could taste Fall it would be this Pumpkin Bread with its notes of cinnamon, pumpkin spice, and vanilla. It's perfect with a cup of coffee or even better warmed up for dessert with some almond milk.



Pumpkin Bread:

  • 2 Eggs

  • 1/2 Cup Maple Syrup or Sukrin

  • 3/4 Cup Pumpkin Puree

  • 2 1/2 Cup Almond Flour

  • 3 Tbsp Coconut Flour

  • 2 Tsp Baking Powder

  • 1/2 Tsp Cinnamon

  • 1/2 Tsp Pumpkin Spice

Cinnamon Sugar + Pumpkin Layer:

  • 1/4 Cup Coconut Sugar

  • 1 Tsp Cinnamon

  • 1 Tsp Pumpkin Spice

  • 2 Tbsp Maple Syrup

Vegan Vanilla Icing:

  • 2 Cups Powdered Sugar

  • 1/4 Cup Coconut Oil

  • 2 Tbsp Non-Dairy Milk (I used unsweetened vanilla almond milk)

  • 1 Tsp Vanilla Extract

  • Sprinkle of Salt


  • Preheat the Oven to 350 and Grease Bread Pan

  • Mix Together Eggs, Maple Syrup, and Pumpkin

  • Mix in Flours, Baking Powder, Cinnamon and Pumpkin Spice

  • In a Separate Small Bowl, Mix Together Ingredients for the Cinnamon Sugar + Pumpkin Layer

  • Add 1/2 of the Pumpkin Batter to the Bread Pan, Then with a Fork Spread Out Some the Cinnamon Sugar + Pumpkin Layer, Add Rest of Batter on Top

  • Add The Rest of the Cinnamon Sugar + Pumpkin Layer on Top

  • Bake for 45 minutes - Top should be golden brown when done or test with fork that no remains are on it when pulled out

  • While Bread Bakes Mix Together Ingredients For The Vegan Vanilla Icing

  • Icing Will Look Clumpy - Keep Mixing and Put in Microwave Right Before Bread is Done Baking for :30-:60 Seconds Until Icing is All Smooth

  • Drizzle or Completely Cover With Icing and Enjoy!

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