This Paleo Pumpkin Bread is absolute perfection: just the right amount of sweetness, simple moist texture, perfectly spiced, topped with a chai spiced glaze, and sure to be loved by all! Baked without grains and refined sugar, but no one will even notice. Enjoy this fall treat with for breakfast, with soup, cup of coffee, tea, or even for dessert. So many options!
Nailed it you guys!!! If you’re looking for the absolute perfect pumpkin bread, you’ve come to the right place.
Pumpkin everything is my life at the moment. I am not one that subscribes to the theory that we’ve gotten a little out of hand with this obsession. Nope. Gimme everything pumpkin please!
And although it’s the third week of October, and maybe some of you have moved on from beloved pumpkin recipes, I hope you stick around. Give it another shot, you will surely not be disappointed!
I’ve been working on this one for awhile. My sweet mother-in-law makes the most delicious pumpkin bread, but is one loaded with sugar and things I shouldn’t be eating.
BUT, it’s that one recipe that reminds me so much of everything I love about fall. I first tasted it when my husband and I were dating, and it’s one of the first recipes I made as newlyweds in our first home. It just one of those cozy recipes that makes the house smell amazing, tastes delicious by the fire on a cold night, and one we both LOVE!!
So flash forward 12 years, and I wanted something just as good, but healthi-fied. I came across this recipe from Erin at Well Plated last year, and really found that it satisfied my fall “comfort” needs, and still gave me all the warm and fuzzies. It’s delicious!
So when Whole30 ended for us in October, what was one of the first things I wanted? Some pumpkin bread. I baked Erin’s recipe with a few tweaks, and added my own little twist. I wanted something a little more (totally optional, but kind of delicious), and this chai spiced glaze was exactly what the recipe needed!!
Paleo Pumpkin Bread with Chai Spiced Glaze
Recipe adapted from Well Plated
For the Bread:
- 1.5 cups blanched almond flour
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 tsp baking soda
- 4 large eggs
- 3/4 cup pumpkin puree
- 1/4 cup real maple syrup
- 1 tsp vanilla extract
For the Chai Glaze:
- 4 tbsp coconut cream or full fat coconut milk
- 1 tsp honey
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- pinch cloves
- pinch ginger
- 2 tbsp chopped pecans (optional)
Preheat your oven to 350 degrees. Use a non-stick spray and grease an 8x4 loaf pan, and line with parchment paper to create a sling.
Mix together your dry ingredients in a medium large bowl: flour, spices, salt, and baking soda.
In a smaller bowl, whisk together wet ingredients: eggs, syrup, pumpkin, and vanilla extract. Fold in wet ingredients to dry, continuing to mix so dry pockets disappear. Use a spatula, and pour batter into prepared loaf pan.
Bake for approximately 45 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool for 30 minutes.
Now make the glaze: stir together coconut cream, honey, and spices. Gently brush or spoon the glaze on top of the bread. Top with pecans if using. Slice to enjoy!
Recipe freezes well. Bread is best frozen before the glaze is added.