Pumpkin Spice Bread with Coconut Glaze
Born from the cozy kitchens of early America, Pumpkin Spice Bread began as a clever way to use the season’s pumpkin harvest. Over time, it transformed from a simple loaf into a fall-time favorite—sweet, spiced, and deeply comforting.
But here’s where it gets interesting: a silky Coconut Glaze adds a tropical surprise, turning this classic into something truly irresistible.
The warmth of cinnamon and nutmeg meets the creamy sweetness of coconut, creating a flavor that feels both nostalgic and new. It’s like autumn took a vacation to the islands—and came back even more delicious!
Note: You can use store-bought pumpkin spice or make your own blend using cinnamon, ginger, nutmeg, cardamom, and cloves.
Instructions
15 stepsPrepare the Batter:
Gather your required ingredients.
In a mixing bowl, beat the eggs with coconut sugar until well combined (no need to whip).
Add olive oil and vanilla, and beat again briefly until smooth.
In a separate bowl, whisk together gluten-free flour mix, almond flour, baking powder, salt, and pumpkin spice.
Add dry ingredients to the wet and stir to combine.
Finally, fold in the pumpkin purée and mix until the batter is smooth and cohesive.
Bake:
Preheat oven to 165°C/330°F.
Pour the batter into a greased and lined loaf pan.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool completely in the pan before glazing.
Make the Glaze:
In a small bowl, whisk together honey, melted coconut oil, and pumpkin spice until emulsified.
The glaze should be smooth and pourable.
Finish and Serve:
Drizzle the glaze over the cooled or slightly chilled pumpkin bread.
Sprinkle with pumpkin seeds and let the glaze set before slicing.
Slice and enjoy warm!
Recipe Notes
This spiced loaf is tender, fragrant, and naturally sweetened — the kind of cake you want to keep around for cozy moments.
