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Ready for the perfect pumpkin bread? This maple glazed pumpkin bread is a delicious and nutritious recipe for the holidays. It’s gluten free, dairy free, and refined sugar free, and so good! This pumpkin loaf is full of warm spices, sweet pumpkin flavor, and topped with a delicious maple glaze. If you love pumpkin bread, you’ll love this recipe!
How do I store this pumpkin bread?
I like to store this maple glazed pumpkin bread on the counter for 2-3 days, in the fridge for 4-5 days, or in the freezer for several months.
What ingredients do I need to make this maple glazed pumpkin bread?
This pumpkin bread requires just several simple ingredients. They are:
- oat flour (I use homemade)
- baking powder & baking soda
- cinnamon, nutmeg, and ginger
- eggs (regular or flax eggs)
- pumpkin puree
- pure maple syrup
- pure vanilla extract
- olive oil
- coconut butter (optional, for the glaze)
I am allergic to coconut. What else can I use for the glaze?
If you’re allergic to coconut you can try a different nut or seed butter for the frosting. I would recommend cashew butter, but almond butter should also work!
How do I make homemade oat flour?
It’s really easy to make homemade oat flour! Simply blend rolled, old fashioned or quick oats in a high speed blender until they turn into a flour. You can see a video of how I make homemade oat flour here.
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-in to this loaf! If you are adding in any mix-ins, add them after the batter has already been mixed. Simply fold them in gently with a spatula.
Looking for more pumpkin recipes?
If you’re in the mood for more pumpkin recipes to make this fall, you can find some of my favorites below!
- Pumpkin Spice Latte Smoothie
- Pumpkin Chocolate Chip Donut Holes
- Sweet Maple Frosted Pumpkin Cake
- Hearty Pumpkin Chocolate Chip Muffins
- Single Serve Pumpkin Cookies
- Pumpkin Cinnamon Roll Bites
- Paleo Pumpkin Pie Bars
- Single Serve Pumpkin Pancakes
Ready to make this delicious maple frosted pumpkin bread? The full recipe is below!
Maple Glazed Pumpkin Bread
For the Bread
- 3 cups oat flour (I use homemade)
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 3 eggs (flax eggs or regular eggs)
- 1 1/4 cups pure pumpkin purée
- 1/2 cup olive oil
- 3/4 cup pure maple syrup
- 1 tsp pure vanilla extract
For the Frosting
- 1 tbsp coconut butter
- 1-2 tsp pure maple syrup
- 1-3 tsp water
- Line a 9×5 loaf pan with parchment paper (or grease it well with cooking spray) and set aside.
- Next, whisk together all of the wet ingredients in a large bowl. Once mixed, 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 adding, then let the batter rest for 10 minutes.
- While the batter sits, preheat the oven to 350°F. After 10 minutes, transfer the batter to the lined loaf pan and bake at 350° for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the pumpkin bread cool completely in the pan.
- Once the bread has cooled completely, mix together the glaze: 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 water to the coconut butter and mix until you have a smooth glaze. Start with 1 teaspoon of water and slowly add more until you reach the consistency you want for the frosting.
- Remove the pumpkin bread from the pan and drizzle with the prepared glaze. Slice the bread and enjoy!
- Store bread in an airtight container on the counter for 2-3 days, in the fridge for 4-5 days or in the freezer 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 slightly to soften it.