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Ready for the perfect holiday pumpkin bread recipe? This maple frosted pumpkin bread is an extremely delicious (and nutritious) allergy friendly recipe for the holidays. It’s vegan, gluten free, refined sugar free, and sugar free friendly. It’s full of warm spices, sweet pumpkin flavor, and topped with a maple frosting. This loaf is one of my favorite recipes and certainly won’t disappoint!
How can I make this pumpkin bread sugar free?
This recipe calls for pure maple syrup as the sweetener, but it can be substituted with a sugar free flavored maple syrup like this one from Lakanto if needed. It’s made from monk fruit and is sugar free friendly.
What ingredients do I need for this pumpkin bread?
This pumpkin loaf requires just several simple ingredients. They are:
- oat flour
- ground flaxseed
- baking powder & soda
- cinnamon, nutmeg, and ginger
- pumpking puree
- dairy free milk
- pure maple syrup
- pure vanilla extract
- olive oil
- coconut butter (optional, for the glaze)
I am allergic to nuts. What else can I use for the frosting?
If you’re allergic to coconut you can use a different nut or seed butter for the frosting. Some good options include cashew butter, sesame seed butter (tahini), or sunflower seed butter.
What if I don’t have oat flour or I am allergic to oats?
If you don’t have oat flour on hand, that’s totally fine. You can easily make your own at home! To make homemade oat flour simply blend rolled/old fashioned oats in a high speed blender (or process in a food processor). Blend/process until a flour consistency is reached. If you are allergic to oats, you can try substituting the oat flour with rice flour. I haven’t tried this yet but rice flour is typically a great substitute for oat flour in baking.
Can I turn this pumpkin loaf into pumpkin muffins?
You can certainly turn this pumpkin loaf into pumpkin muffins. Simply divide the batter between greased muffin tins (this recipe will make about 15-18) and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Can I add chocolate chips or chopped nuts to this loaf?
You can definitely add chocolate chips or any other mix-ins to this loaf! If you are adding in any mix-ins, add them after the batter has been mixed. Gently fold them in with a spatula.
For the Bread
- 3 cups oat flour
- 1/3 cup ground flaxseed
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 1 1/4 cups pumpkin purée
- 1 cup dairy free milk
- 1/3 cup olive oil
- 3/4 cup pure maple syrup
- 1 tsp pure vanilla extract
For the Frosting
- 1 TBS coconut butter
- 1 TBS pure maple syrup
- 1-3 tsp dairy free milk
- Preheat the oven to 350° and grease a 9x5 loaf pan with cooking spray.
- While the oven is preheating, whisk together the wet ingredients in a large bowl.
- Next, add the dry ingredients to the wet ingredients, adding each one at a time.
- Once all of the dry ingredients are added, whisk the batter well until it is smooth and there are no lumps.
- Gently fold in any mix-ins, if using.
- Pour the batter into the prepared loaf pan and bake at 350° for 90 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the pumpkin bread cool completely in the pan.
- While the bread cools, mix together the frosting (optional): heat the coconut butter slightly until it is warm and runny (in the microwave or on the stovetop). Once heated, add the maple syrup and dairy free milk to the coconut butter and mix until smooth. Start with 1 teaspoon of dairy free milk and add more until you reach the consistency you want for the frosting.
- Once the bread is completely cooled, remove it from the pan and drizzle with the prepared frosting.
- Slice the bread and enjoy!
Store bread in an airtight container for 3-5 days (in the fridge or on the counter) or freeze for 2-3 months.
If you use a different nut/seed butter instead of coconut butter you may not need to heat it. Coconut butter tends to harden, which is why I recommend heating it to soften it.