Almond Flour Pumpkin Loaf
This almond flour pumpkin loaf is the perfect naturally gluten-free fall treat! It's made with lots of pumpkin, and a pumpkin spice glaze.
Ingredients
For the pumpkin loaf
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ¼ cup coconut yogurt
- 1 teaspoon vanilla extract
- 3 eggs
- 1 ½ cups almond flour
- ½ cup gluten free oat flour
- 1 teaspoon grain free baking powder
- Pinch of salt
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the glaze
- ½ cup powdered sugar
- 1 tbsp almond milk
- ¼ tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 F and grease a loaf pan well. I like to add a strip of parchment paper to easily remove the loaf.
- Using a large bowl, whisk the pumpkin, sugar, yogurt, vanilla and eggs together.
- In a separate bowl, combine the flours, spices, salt, and baking powder.
- Combine the wet and dry ingredients and fold until a smooth batter forms.
- Pour the batter into the prepared loaf pan and transfer to the oven. Allow to bake for 35-40 minutes or until baked through and an inserted toothpick comes out clean.
- Remove from the oven and transfer to a cooling rack. Allow to cool completely.
- To make the glaze, sift the powdered sugar into a bowl, add the pumpkin spice, and stir in almond milk until a glaze forms.
- Pour the glaze over the pumpkin loaf and allow to set in the fridge for about 10-15 minutes before slicing and enjoying!
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 113mg | Potassium: 117mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4856IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg