Go Back
Print Pin

Maple Pumpkin Loaf

A gluten free and ever so slightly healthier version of your favorite moist pumpkin bread!
Course Dessert
Prep Time 5 minutes
Total Time 45 minutes

Ingredients

  • 1/4 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 3/4 cup sheep/goats milk yogurt you can definitely use regular yogurt here
  • 3 eggs
  • 1 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 cups almond flour
  • 1/4 cup coconut flour

Glaze

  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla
  • 1-2 tbsp milk I use almond or macadamia nut
  • 1/2 tsp pumpkin pie spice

Instructions

  • Preheat oven to 400 degrees
  • Whisk together sugar, syrup and yogurt.
  • Add eggs and mix. Add pumpkin and vanilla and mix.
  • Add all dry ingredients and mix til all incorporated.
  • Batter will be on the thicker side.
  • Line a bread pan with parchment paper. Pour in batter and cook for 35-45 minutes - til top starts to get golden brown, edges come off the side of pan and knife from center runs clean.
  • Remove parchment paper and bread from pan. Drizzle top with glaze.
  • Enjoy!