This pumpkin loaf is the real deal! Soft, moist cake-like texture infused with pumpkin and warming fall spices. Lovingly glazed with smooth, sweet, vanilla icing, this is one pumpkin recipe you don’t want to miss! 

I like to rotate the loaf halfway through for even baking. You may also find you need to cover the loaf with foil the last 20 or so minutes of bake time, if the top is getting too dark. When testing the doneness with the toothpick, as long as it comes cleanly out of the center it is okay if the middle still has a little give, as it will carryover cook and firm up when cooling. 

Whether you’re making an after school snack for the kids, welcoming a new neighbor, or enjoying fall activities, this pumpkin loaf is what you’ve been waiting for. Slice yourself a piece of pumpkin bliss today!

Looking for other pumpkin recipes? Try my Easy SCD Pumpkin Spice Cookies with Vanilla Icing, The Ultimate Refined Sugar & Dairy Free Pumpkin Spice Latte, Easy Grain & Refined Sugar-Free Pumpkin Spice Glazed Muffins, or my  One Bowl Almond Butter Pumpkin Chocolate Chip Blondies, or The Best Grain & Refined Sugar-Free Festive Pumpkin Roll!

Easy Grain & Refined Sugar-Free Fall Pumpkin Loaf with Vanilla Glaze

Serves 10
Prep: 10 min
Cooking: 1  hour
Cooling: 45 min
Total: 1 hour 55 min
Beginner

Ingredients: 

For the Pumpkin Loaf: 

2 cups almond flour

½ cup coconut flour 

1 tsp. baking soda 

2 tsp. cinnamon, ground 

1 tsp. nutmeg, ground

½ tsp. ginger, ground 

¼ tsp. clove, ground 

4 eggs

1 cup pumpkin puree, not pie filling

⅓ cup butter or coconut oil, melted 

½ cup almond milk, no thickeners

¾ cup honey 

 

For the Glaze: 

½ cup coconut butter softened 

⅓ cup palm oil

2 Tbsp. honey 

¼ cup almond milk, no thickeners  

1 tsp. vanilla extract

  Method Of Prep:

1. Gather and prep ingredients.
2. Preheat the oven to 350°F.
3. Line a loaf pan with parchment paper, or coat with butter or ghee.
4. In a large bowl combine the almond and coconut flour, baking soda, and all spices.
5. Add in eggs, pumpkin puree, melted butter, almond milk, and honey.
6. Mix well with either an electric mixer or by hand until the batter is smooth. Do not overmix.
7. Pour batter into your loaf pan and bake for 60 minutes or until a toothpick can be inserted and removed cleanly.
8. While the pumpkin loaf is baking, we will make the glaze.
9. Fill a medium pot with water and bring to a boil. Once boiling, Place a glass or metal bowl on top of the pot, large enough to not fall into the water.
10. Add in coconut butter to soften. Remove from heat, and set aside. (Alternatively, you can microwave it in 30 second increments until melted.)
11. Set up your high-speed blender or shake cup blender with the standard blade attachment.
12. Add in all icing ingredients and blend on high until smooth, set aside.
13. Once the pumpkin loaf is finished cooking, remove it from the oven to cool, then turn it out from the loaf pan and drizzle with glaze.
14. Slice into ten pieces, serve immediately, and enjoy!
15. Store leftovers in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.

Nutrition Facts: 
Calories- 476
Carbs- 37.5 g 
Fat- 29.2 g
Protein- 9.5 g