Gluten-Free Pumpkin Bread with Cream Cheese Frosting

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.

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!

Prep Time 10

Cook Time 50

Total Time 1

Servings Slices

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