This pumpkin bread with maple walnut glaze is so good you won’t believe it’s gluten free and sugar free! Perfect with a good cup of tea or coffee over the holiday season.
This week at Sunday Supper we are celebrating gluten free holiday recipes. I have been wanting to make a gluten free quick bread for awhile now. So today I made this pumpkin bread with maple walnut glaze because I’m on a pumpkin roll (no pun intended) and I just love maple and walnuts together. Gluten free quick breads are great for me because I can usually make them low carb too. However while this recipe is sugar free, it is a bit higher in carb than I would normally want so I would classify it as lower carb, not low carb.
I’ve used a lot of pumpkin puree in this bread to give it that pumpkin taste but also to keep it moist. It is very moist for a gluten free bread. I used both almond flour and coconut flour in this recipe because I’ve this combination in my apple cinnamon bread. However I sometimes use nut butters instead for gluten free recipes like I did in this pecan chocolate breakfast bread. But with the moisture from the pumpkin puree, the flours were the way to go.
I also used sweeteners and maple extracts to make it lower in carb. This maple flavor from Frontier is great because it adds lots of flavor without carbs or calories. I also have start using Capella flavorings and will let you know more about them as I use them more. For sweetness I used Swerve which is a natural sweetener made of erythritol. You can use Swerve as a substitute to sugar in a 1 to 1 ratio. While I’m on the subject….
IF You don’t want the sugar free version:
- substitute 1 cup of white sugar instead of the Swerve in the bread
- use ⅓ cup of powdered sugar instead of Swerve in the maple glaze
- try real, pure maple syrup in place of the maple extract
Pumpkin Bread With Maple Walnut Glaze
My husband loved this! We both ate it in two days. He loves to have something sweet for breakfast so this was perfect for him. The bread itself is not overly sweet but the glaze is. If wanted something lighter you could mix the walnut in the batter and skip the glaze but that is the best part to me.
I hope you enjoyed this gluten free pumpkin bread. I wanted to mention too, that this week’s theme is also in honor of TR Crumbley. He was a very much loved member of Sunday Supper and has recently ended his battle with cancer. While I never really knew T.R. Crumbley, I always got the impression that he was a wonderful guy judging from his comments in our Facebook group or Twitter parties. Please scroll down to check out the other recipes from the Sunday Supper family as I’m sure many will have wonderful stories about him.
196 cals / 13.4g fat / 28.5g carbs / 19.1g fiber / 8.3g protein = 9.4g net carbs
You might also like my friend Jessica’s keto coffee cake recipe!
Pumpkin Bread with Walnut Glaze (gluten free)
Ingredients
- Bread
- 1 ½ cups pure pumpkin
- 1 ½ cups almond flour
- ½ cup coconut flour
- 4 eggs
- 1 teaspoon baking soda
- 1 cup Swerve sweetener or 1 cup sugar
- 2 teaspoon pumpkin spice
- Glaze
- ¼ cup Swerve sweetener
- 1 tablespoon heavy cream
- 1 tablespoon almond milk
- 2 teaspoons maple extract I used Frontier’s
- ⅓ cup walnuts chopped
Instructions
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Preheat oven to 350 degrees F.
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In one bowl, mix the flours, baking soda and sugar together.
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In another bowl, mix the eggs, pumpkin and spices.
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Pour the dry mix into the wet mix and stir well to combine and then into a bread pan sprayed with cooking oil.
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Bake for 1 hour or until a toothpick comes out clean from the center.
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Let sit for 30 minutes.
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Meanwhile in a dry skillet roast the walnuts over low heat until fragrant and set aside.
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In a bowl, add the Swerve sweetener, cream, maple extract and almond milk and mix.
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When bread has cooled, add the glaze over the top of the bread and then sprinkle with the toasted nuts.
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More gluten free recipes to try!
Cheryl Dillenbeck
How many net carbs in this pumpkin bread with walnut glaze?
Denise
HI Cheryl, this is not really a low carb recipe but here is the nutritional information.
196 cals / 13.4g fat / 28.5g carbs / 19.1g fiber / 8.3g protein = 9.4g net carbs
Debbie
oh man! I am drooling just reading over the ingredients and looking at the photos!!
Barrie
I am so amazed by this recipe- the Frontier maple flavoring and how you reduced the sugar in this is super. I am going to check out the swerve too~
Denise
Thanks for stopping by!
Marion Myers
I think the glaze would be my favorite part too! This bread sounds amazing and I’m good with low carb-ish when it comes to bread. It’s so hard to give up bread, so compromise is a good thing 🙂 Thanks for sharing!
Denise
Thanks for stopping by Marion!
Arlene Mobley
Wow I love that glaze! I always have such a hard time making a simple glaze. It is either too thin or two thick. You nailed it.
Denise
Thanks Arlene…..baking is one of my lesser skills but I think it came out good!
Jolina
This looks so moist and delicious! Perfect on a crisp fall morning with a cup of tea. PS: I love Frontier products!
Denise
I love Frontier too! I used to have a gift shop and sold lots of their products. Very high quality and selection!
Veena Azmanov
It’s amazing that we have gluten free bread these days. The old bread was all about flour concept is far behind. We love our bread but I have yet to try making a gluten free bread. I love the flavors in this bread. Sounds so yum.
Denise
This is a sweet quick bread and I don’t think the flour is a huge part of those kinds of breads. So gluten free flours work good as a substitution. I don’t know if I would say the same with chewy, crusty bread.
Agness of Run Agness Run
This bread recipe seems so palatable and mouth-watering, Denise. I could easily eat this bread with a cup of tea. Can I use coconut milk instead of almond milk?
Denise
Sure I don’t see why not!
Marisa Franca @ All Our Way
I can’t believe that this is gluten free pumpkin loaf. It looks so good and moist. People who have to watch their gluten or sugar won’t be left out when it comes to dessert. This is a great recipe to keep because you never know if you may have a dinner guest who is limited in his or her choice.
Denise
Thanks Marisa!
Cindy's Recipes and Writings
I have to opt for the sugar version but either way this pumpkin bread sounds delicious!
Denise
I don’t blame you one bit! I just have a hard time with sugar sometimes to I find it hard to use it but I know not everyone is like me. Thanks for commenting!
Caroline
I love the idea of a GF pumpkin loaf – might have to try with my pile of pumpkins!
Denise
I’m jealous of your pile of pumpkins. 🙂 I am craving pumpkin seeds like they are going out of style!
Christie Campbell
I am seriously drooling over this. It looks fabulous. I’ll be making it for Thanksgiving morning for sure!
Denise
Thanks Christie! I hope you like it!
Liz
It sure doesn’t look gluten free, just delicious!!! I love pumpkin bread and your healthier version is perfect for the holidays 🙂
Denise
Thanks for stopping by!
Laura Dembowski
This bread looks wonderful and so perfect for fall.
Denise
Thank you Laura!
shelby
Yes! I am going to definitely make this and maybe even make it this afternoon!
Denise
If you do, I hope you like it!