Gluten-Free Pumpkin Bread with Cream Cheese Frosting

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This gluten-free pumpkin bread is soft, moist, loaded with warm pumpkin spice, and absolutely smothered in cream cheese frosting. I mean, if we’re doing pumpkin season, we might as well do it right.

This pumpkin bread with cream cheese frosting is made with real pumpkin purée, almond flour, and coconut flour, so you get that tender, cozy pumpkin bread texture without any wheat flour. And that cream cheese frosting? Tangy, creamy, just sweet enough, and SO good with all those warm fall spices.

Slice it up for dessert, have some with your afternoon coffee, or call it breakfast because honestly, I support that decision. And if you’re into cozy gluten-free bakes, my gluten-free banana loaf needs to be next on your list.

sliced frosted pumpkin bread on a piece of parchment paper. frosting knife on two small plates next to a couple coloured pumpkins in the background.

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What You’ll Need for Gluten-Free Pumpkin Bread

ingredients for pumpkin bread with cream cheese frosting laid out in separate bowls - eggs, almond flour, butter, cream cheese, baking powder, baking soda, salt, heavy cream, coconut flour, vanilla, powdered sugar, granulated sugar, pumpkin puree, pumpkin spice.

A mix of almond and coconut flour keeps this pumpkin bread gluten-free while giving it a soft, tender crumb. Add real pumpkin, plenty of warm spice, and a creamy frosting on top and we’re in business. Here’s what you’ll need:

Almond Flour: The main flour for the loaf. Use finely ground blanched almond flour for the best texture, not almond meal, which is coarser and can make the bread heavier.
Coconut Flour: You only need a little! Coconut flour is super absorbent and helps give the loaf structure while balancing all the moisture from the pumpkin.
Pumpkin Purée: Gives the bread its moisture, colour, and pumpkin flavour. Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling.
Pumpkin Pie Spice: Brings all those warm cinnamon, ginger, nutmeg, clove, and allspice flavours to the loaf. Store bought works or whip up my homemade pumpkin pie spice in about 5 minutes.
Baking Powder + Baking Soda: Work together to give this gluten-free pumpkin bread its rise and keep the crumb from becoming too dense.
Salt: Balances the sweetness and makes those warm spices pop.
Eggs: Give the almond flour loaf structure, help bind everything together, and keep it tender.
Granulated Sweetener: I use allulose or a monk fruit and erythritol blend. Regular granulated sugar works too if you don’t need the loaf to be low carb.
Butter or Coconut Oil: Adds richness and moisture. Melt it first, then let it cool slightly before mixing it into the batter.
Vanilla Extract: Adds a little extra warmth to both the pumpkin bread and cream cheese frosting.
Cream Cheese: The base of that thick, tangy frosting. Let it soften before mixing so the frosting comes out smooth instead of lumpy.
Powdered Sweetener: Use a confectioners-style monk fruit or allulose blend to keep the frosting keto friendly and help it blend up smooth and creamy. If you’re not following a keto or low carb diet, regular powdered sugar works just as well.
Heavy Cream: Just a tablespoon or two loosens the frosting until it’s creamy and easy to spread.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for Moist Gluten-Free Pumpkin Bread

Measure the flours lightly. Almond and coconut flour can pack down easily, and too much can leave you with a dense loaf. Spoon them into your measuring cups and level them off rather than scooping straight from the bag.
Don’t overmix the batter. Stir just until the wet and dry ingredients come together. The batter should be thick but spreadable, so don’t worry if it looks thicker than traditional pumpkin bread batter.
Keep an eye on the top. Almond flour can brown fairly quickly. Start checking the loaf around the 45 minute mark and loosely tent it with foil if the top is getting too dark before the centre is done.
Check the centre, not just the edges. A toothpick inserted into the middle should come out mostly clean with just a few moist crumbs. If you prefer using a thermometer, aim for 200–205°F in the centre.
Let the loaf cool completely. This one needs time to set before slicing, and the cream cheese frosting will melt right off a warm loaf. No shortcuts here!
Chill before slicing. Once frosted, give the loaf about 15 minutes in the fridge. It helps the frosting firm up and makes those slices way less messy.

half sliced frosted pumpkin bread on parchment paper next to a jar of pumpkin spice, a plate with small spoons, a dirty bread knife and froster, and a couple of coloured pumpkins.

Cream Cheese Frosting for Pumpkin Bread

And now for arguably the best part: the cream cheese frosting. It’s thick, creamy, a little tangy, and SO good against the warm pumpkin spice in the loaf.

For the smoothest frosting, start with softened cream cheese and butter and beat them together until fluffy before adding the powdered sweetener and vanilla. Then add the heavy cream a little at a time, just until the frosting is smooth and spreadable. You may not need the full amount.

Most importantly, make sure your pumpkin bread is completely cool before frosting it. Even a slightly warm loaf can turn that thick, creamy frosting into a melty situation real quick.

Pumpkin Bread Toppings & Add-Ins

The cream cheese frosting is plenty good all on its own, but a little something on top never hurts. Try a sprinkle of toasted pecans, a dusting of cinnamon or pumpkin spice, or a drizzle of sugar-free or regular maple glaze.

Want something mixed into the loaf instead? Chopped pecans, walnuts, or chocolate chips would all work nicely with the pumpkin and warm spices. Just don’t go too wild with the add-ins or you’ll weigh down that soft, tender crumb.

How to Store & Freeze Pumpkin Bread

To store: Because of the cream cheese frosting, keep your pumpkin bread covered or in an airtight container in the fridge for up to 5 days. Let a slice sit at room temperature for 15–20 minutes before eating if you prefer the bread and frosting a little softer.
To freeze: Once completely cooled, freeze individual slices or the whole loaf tightly wrapped and stored in a freezer safe container or bag for up to 3 months. For the easiest grab-and-go option, freeze it by the slice.
To make ahead: Bake the pumpkin bread a day ahead, let it cool completely, and store it tightly covered. Frost it the next day before serving. The extra time also gives those warm pumpkin spices a chance to settle into the loaf.

a pumpkin loaf on a cutting board topped with a few dollops of cream cheese frosting.

Gluten-Free Pumpkin Bread FAQs

No. Stick with 100% pure pumpkin purée for this recipe. Pumpkin pie filling already contains added sugar and spices, which would throw off both the sweetness and flavour of the loaf.

Pumpkin adds plenty of moisture, so the centre can take longer to bake than the outside suggests. Make sure you’re using a 9×5-inch loaf pan, measure the flours carefully, and give the loaf the full time it needs. If the top is browning too quickly, loosely cover it with foil and continue baking until the centre is done.

Yes. If you’re not keeping the pumpkin bread keto or low carb, you can use regular granulated sugar in the loaf and powdered sugar in the cream cheese frosting. Just keep the type of sugar consistent with what each part of the recipe calls for.

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Gluten-Free Pumpkin Bread with Cream Cheese Frosting

This moist gluten-free pumpkin bread is made with almond flour, real pumpkin purée, and warm spices, then topped with a thick and creamy cream cheese frosting. A cozy fall treat that just happens to be gluten-free!

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Prep Time 10

Cook Time 50

Total Time 1

Servings 10 Slices

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Equipment

Ingredients

For the Pumpkin Bread

1.5 cups (150g) blanched almond flour
2 tbsp (16g) coconut flour
2 tsp (8g) baking powder
1 tsp (5g) baking soda
1 tbsp (8g) pumpkin pie spice
½ tsp (3g) salt
1 cup (240g) pure pumpkin purée (not pumpkin pie filling)
3 large eggs
½ cup (100g) granulated sweetener (such as allulose or a monk fruit-erythritol blend)
¼ cup (60g) butter or coconut oil (melted and slightly cooled)
2 tsp (10g) vanilla extract

For the Cream Cheese Frosting

4 ounces (115g) cream cheese (softened)
2 tbsp (28g) butter (softened)
⅓ cup (40g) powdered sweetener (such as a monk fruit or allulose confectioners blend)
1 tsp (5g) vanilla extract
1-2 tbsp (15-30g) heavy cream (as needed)

Instructions

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, whisk together the pumpkin purée, eggs, granulated sweetener, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but spreadable.
Transfer the batter to the prepared loaf pan and smooth the top into an even layer.
Bake for 45–50 minutes, or until a toothpick inserted into the centre comes out mostly clean with just a few moist crumbs. If the top is browning too quickly, loosely cover it with foil during the last 10 minutes or so.

Let the pumpkin bread cool completely before adding the frosting.

Beat the softened cream cheese and butter together until smooth and fluffy. Beat in the powdered sweetener and vanilla. Add the heavy cream a little at a time until the frosting is smooth, creamy, and spreadable.
Spread the cream cheese frosting over the completely cooled pumpkin bread. Chill for about 15 minutes to help the frosting set, then slice and serve.

Notes

Use pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off the recipe.

Not keeping it keto or low carb? Regular granulated sugar works in the bread, and regular powdered sugar works in the cream cheese frosting.

Measure the flours lightly. Almond and coconut flour pack down easily, so spoon and level rather than scooping straight from the bag to avoid a dense loaf.

Watch the loaf near the end of baking. Almond flour browns quickly. Start checking around 45 minutes and loosely cover the top with foil if it’s getting too dark. For extra accuracy, the centre should reach 200–205°F.

Cool completely before frosting. A warm loaf will melt the cream cheese frosting. Once frosted, chilling for about 15 minutes makes it easier to get clean slices.

Refrigerate or freeze leftovers. Keep frosted pumpkin bread covered in the fridge for up to 5 days, or freeze well wrapped slices for up to 3 months. Nutrition information is calculated using monk fruit sweetener and will vary if you use regular sugar.

Nutrition

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Gluten-Free Pumpkin Bread with Cream Cheese Frosting

What You’ll Need for Gluten-Free Pumpkin Bread

Tips for Moist Gluten-Free Pumpkin Bread

Cream Cheese Frosting for Pumpkin Bread

Pumpkin Bread Toppings & Add-Ins

How to Store & Freeze Pumpkin Bread

Gluten-Free Pumpkin Bread FAQs