Easy Pumpkin Bread Recipe: A Fall-Favorite Treat

By Dr. Cindy Tanzar

As the leaves change color and the air turns crisp, there’s nothing quite like the comforting aroma of freshly baked pumpkin bread wafting through your home. This Easy Pumpkin Bread recipe not only captures the essence of fall but also offers a simple way to create a delicious treat that everyone will love. Made with wholesome ingredients, it’s naturally sweetened and perfect for sharing with friends and family or enjoying all to yourself!

Why You’ll Love This Pumpkin Bread Recipe

This pumpkin bread is a delightful blend of flavors and textures, featuring moist pumpkin, warm spices, and a sweet glaze that takes it over the top. Using almond flour makes it gluten-free and adds a nutty flavor, while Swerve Granular keeps it low-carb and guilt-free. Whether you enjoy it for breakfast, as a snack, or as a dessert, this recipe is versatile enough for any occasion.

Servings: Makes 16 slices

Ingredients

For the Bread:

• 2 cups almond flour
• 1/4 cup Swerve Granular
• 1 Tbsp baking powder
• 1/2 tsp Pink Himalayan salt
• 1 tsp cinnamon or pumpkin pie spice
• 1 cup canned pumpkin
• 3 eggs
• 1/2 cup Lily’s chocolate chips or chopped walnuts (optional)

For the Glaze:

• 1/4 cup Swerve Confectioners
• 2-3 Tbsp heavy cream (or to drizzling consistency)
• Cinnamon or pumpkin pie spice, to taste

Directions

To Make the Glaze:

1. In a small bowl, combine the Swerve Confectioners with 1 tablespoon of heavy cream at a time until you achieve your desired drizzling consistency.
2. Sprinkle in a pinch of cinnamon or pumpkin pie spice, starting with a small amount and blending well. Adjust to your taste by adding more spice if desired.

To Make the Bread:

1. Preheat your oven to 325°F (163°C). Lightly grease and line a 9×5 inch loaf pan with parchment paper for easy release.
2. In a large mixing bowl, combine the almond flour, Swerve Granular, baking powder, salt, and your choice of cinnamon or pumpkin pie spice. Mix until well combined.
3. Add the canned pumpkin and eggs to the dry ingredients and stir until everything is well incorporated. If you’re adding chocolate chips or walnuts, gently fold them into the batter.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake in the preheated oven for about 60 minutes, but start checking for doneness around the 50-minute mark. If the top is browning too quickly, loosely cover it with foil. Insert a toothpick into the center; it should come out clean when the bread is ready.
6. Once baked, let the pumpkin bread cool completely in the pan. After about 10-15 minutes, use the parchment paper to lift the bread out and transfer it to a cooling rack.
7. Finally, drizzle the sweet glaze on top of your cooled pumpkin bread, and enjoy!

Tips for Success

• Storage: Store any leftover bread in an airtight container at room temperature for a few days or refrigerate for up to a week.
• Serving Suggestions: Serve plain, or enjoy it toasted with a pat of butter or a scoop of cream cheese spread for an indulgent treat.

Fall is the perfect time to enjoy the rich flavor of pumpkin, and this Easy Pumpkin Bread recipe makes it accessible for everyone. Whether for holiday gatherings, brunch with friends, or a cozy night in, this bread is sure to be a hit. Happy baking!