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Paleo Pumpkin Bread with Chai Spiced Glaze

Recipe adapted from Well Plated

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Amy Rains


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)


  1. 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.

  2. Mix together your dry ingredients in a medium large bowl: flour, spices, salt, and baking soda.

  3.  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. 

  4. Bake for approximately 45 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool for 30 minutes. 

  5. 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!

  6. Recipe freezes well. Bread is best frozen before the glaze is added.