Pumpkin Bread with Maple Walnut Glaze (gluten free, sugar free)

Name: Pumpkin Bread with Walnut Glaze (gluten free)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: Bread; 1 1/2 cups pure pumpkin; 1 1/2 cups almond flour; 1/2 cup coconut flour; 4 eggs; 1 teaspoon baking soda; 1 cup Swerve sweetener or 1 cup sugar; 2 teaspoon pumpkin spice; Glaze; 1/4 cup Swerve sweetener; 1 tablespoon heavy cream; 1 tablespoon almond milk; 2 teaspoons maple extract (I used Frontier's); 1/3 cup walnuts (chopped)

November 5, 2017 by Denise 29 Comments

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 1/3 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

5 from 1 vote

Pumpkin Bread with Walnut Glaze (gluten free)

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.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10

Author Denise Wright (MyLifeCookbook.com)

Ingredients

Bread
1 1/2 cups pure pumpkin
1 1/2 cups almond flour
1/2 cup coconut flour
4 eggs
1 teaspoon baking soda
1 cup Swerve sweetener or 1 cup sugar
2 teaspoon pumpkin spice
Glaze
1/4 cup Swerve sweetener
1 tablespoon heavy cream
1 tablespoon almond milk
2 teaspoons maple extract I used Frontier's
1/3 cup walnuts chopped

Instructions

Preheat oven to 350 degrees F.
In one bowl, mix the flours, baking soda and sugar together.
In another bowl, mix the eggs, pumpkin and spices.
Pour the dry mix into the wet mix and stir well to combine and then into a bread pan sprayed with cooking oil.
Bake for 1 hour or until a toothpick comes out clean from the center.
Let sit for 30 minutes.
Meanwhile in a dry skillet roast the walnuts over low heat until fragrant and set aside.
In a bowl, add the Swerve sweetener, cream, maple extract and almond milk and mix.
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!

: Mediterranean Plantain Pizza

: Paleo Blueberry Bagels

: Coconut Tortillas

: Low Carb Lemon Berry Bundt Cake

Gluten Free Sunday Supper Recipes

Sleigh Ride Starters

Pepperoni Soft Pretzels by Grumpy’s Honeybunch
Pumpkin Bread with Maple Walnut Glaze by My Life Cookbook
Savory Chickpea Banana Pepper Fritters by Sue’s Nutrition Buzz
T.R.’s Mulled Cider Martini by Food Lust People Love

Seasons Greetings Sides

Balsamic Braised Red Cabbage by Take A Bite Out of Boca
Gluten Free Au Gratin Potatoes by Sunday Supper Movement
Gluten Free Turkey Gravy by Jersey Girl Cooks
Gluten-Free Thanksgiving Stuffing or Dressing by Palatable Pastime
Roasted Beets and Butternut Squash by Cooking Chat
Roasted Brussels Sprouts And Squash With Cranberry Cider Glaze by The Crumby Kitchen
T.R.’s Homemade Cranberry Sauce by Hardly A Goddess

Making Things Merry Main Dish

Chicken Caesar Salad Wrap by Life Tastes Good
Easy Mexican Chicken Bowl by A Kitchen Hoor’s Adventures
Pork Fried Rice by The Freshman Cook
Turkey Ham Scalloped Potatoes and Kale by Cindy’s Recipes and Writings
Vietnamese Chicken Salad by Caroline’s Cooking

Decking the Halls Desserts

Flourless Chocolate Cookies by Pies and Plots
Gluten Free Fudge by Our Good Life
Grandma’s Peanut Butter Balls by Cricket’s Confections
No Bake Gluten Free Fudgy Brownies by Simple and Savory
Gluten Free Chocolate Chip Cookies by Desserts Required
The Worlds Best Gluten Free Sweet Potato Brownies by Bites of Wellness
White Chocolate Crème Brûlée by That Skinny Chick Can Bake

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

« Roasted Thai Curry Pumpkin Seeds (low carb)

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

Cheryl Dillenbeck

February 28, 2020 at 6:49 pm

How many net carbs in this pumpkin bread with walnut glaze?

Reply
- Denise
  
  February 29, 2020 at 1:09 pm
  
  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
  
  Reply
Debbie

January 23, 2018 at 10:56 am

oh man! I am drooling just reading over the ingredients and looking at the photos!!

Reply
Barrie

November 11, 2017 at 9:21 am

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~

Reply
- Denise
  
  November 12, 2017 at 6:31 am
  
  Thanks for stopping by!
  
  Reply
Marion Myers

November 09, 2017 at 10:52 am

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!

Reply
- Denise
  
  November 10, 2017 at 8:39 am
  
  Thanks for stopping by Marion!
  
  Reply
Arlene Mobley

November 09, 2017 at 9:23 am

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.

Reply
- Denise
  
  November 10, 2017 at 8:40 am
  
  Thanks Arlene…..baking is one of my lesser skills but I think it came out good!
  
  Reply
Jolina

November 08, 2017 at 6:59 pm

This looks so moist and delicious! Perfect on a crisp fall morning with a cup of tea. PS: I love Frontier products!

Reply
- Denise
  
  November 10, 2017 at 8:40 am
  
  I love Frontier too! I used to have a gift shop and sold lots of their products. Very high quality and selection!
  
  Reply
Veena Azmanov

November 08, 2017 at 4:08 pm

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.

Reply
- Denise
  
  November 10, 2017 at 8:41 am
  
  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.
  
  Reply
Agness of Run Agness Run

November 08, 2017 at 5:50 am

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?

Reply
- Denise
  
  November 08, 2017 at 7:11 am
  
  Sure I don’t see why not!
  
  Reply
Marisa Franca @ All Our Way

November 07, 2017 at 1:46 pm

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.

Reply
- Denise
  
  November 08, 2017 at 7:13 am
  
  Thanks Marisa!
  
  Reply
Cindy's Recipes and Writings

November 05, 2017 at 3:25 pm

I have to opt for the sugar version but either way this pumpkin bread sounds delicious!

Reply
- Denise
  
  November 06, 2017 at 4:01 am
  
  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!
  
  Reply
Caroline

November 05, 2017 at 3:04 pm

I love the idea of a GF pumpkin loaf – might have to try with my pile of pumpkins!

Reply
- Denise
  
  November 06, 2017 at 4:06 am
  
  I’m jealous of your pile of pumpkins. 🙂 I am craving pumpkin seeds like they are going out of style!
  
  Reply
Christie Campbell

November 05, 2017 at 1:26 pm

I am seriously drooling over this. It looks fabulous. I’ll be making it for Thanksgiving morning for sure!

Reply
- Denise
  
  November 06, 2017 at 4:09 am
  
  Thanks Christie! I hope you like it!
  
  Reply
Liz

November 05, 2017 at 12:15 pm

It sure doesn’t look gluten free, just delicious!!! I love pumpkin bread and your healthier version is perfect for the holidays 🙂

Reply
- Denise
  
  November 06, 2017 at 4:15 am
  
  Thanks for stopping by!
  
  Reply
Laura Dembowski

November 05, 2017 at 11:31 am

This bread looks wonderful and so perfect for fall.

Reply
- Denise
  
  November 06, 2017 at 4:28 am
  
  Thank you Laura!
  
  Reply
shelby

November 05, 2017 at 9:26 am

Yes! I am going to definitely make this and maybe even make it this afternoon!

Reply
- Denise
  
  November 06, 2017 at 4:28 am
  
  If you do, I hope you like it!
  
  Reply