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)
- 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
- ¼ cup Swerve sweetener
- 1 tablespoon heavy cream
- 1 tablespoon almond milk
- 2 teaspoons maple extract I used Frontier’s
- ⅓ cup walnuts chopped
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!