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

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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 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.

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.

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.

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.

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

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.

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. 

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.
5 from 1 vote
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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

  1. Preheat oven to 350 degrees F.
  2. In one bowl, mix the flours, baking soda and sugar together.
  3. In another bowl, mix the eggs, pumpkin and spices.
  4. Pour the dry mix into the wet mix and stir well to combine and then into a bread pan sprayed with cooking oil.
  5. Bake for 1 hour or until a toothpick comes out clean from the center.
  6. Let sit for 30 minutes.
  7. Meanwhile in a dry skillet roast the walnuts over low heat until fragrant and set aside.
  8. In a bowl, add the Swerve sweetener, cream, maple extract and almond milk and mix.
  9. 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!

 

Gluten Free Sunday Supper Recipes

Sleigh Ride Starters

Seasons Greetings Sides

Making Things Merry Main Dish

Decking the Halls Desserts

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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

  3. Marion Myers

    November 9, 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

  6. Veena Azmanov

    November 8, 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

  8. Marisa Franca @ All Our Way

    November 7, 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 6, 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

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