(This post may contain affiliate links. As an affiliate of Amazon and select brands, I earn from qualifying purchases at no additional cost to you.)
Ready for the perfect pumpkin bread recipe? This maple frosted pumpkin bread is a delicious (and nutritious) allergy friendly recipe for the holidays. It’s gluten free, dairy free, and refined sugar free. It’s full of warm spices, sweet pumpkin flavor, and topped with a delicious maple frosting. This loaf is one of my favorite recipes and certainly won’t disappoint!
How do I store this pumpkin bread?
I like to store this maple frosted 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 frosted pumpkin bread?
This pumpkin loaf 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
- milk of choice (I use dairy free)
- pure maple syrup
- pure vanilla extract
- olive oil or coconut oil, melted
- 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.
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-ins to this loaf! If you are adding in any mix-ins, add them after the batter has already been mixed. Then gently fold them in 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 Frosted 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 or coconut oil, melted
- 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 dairy free milk or water
- Preheat the oven to 350° and line a 9×5 loaf pan with parchment paper (or grease 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 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.
- While the bread cools, mix together the optional frosting: 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/water to the coconut butter and mix until smooth. Start with 1 teaspoon of dairy free milk/water 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 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.