Pumpkin Spice Bread with Coconut Glaze
Description
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.
Ingredients
For the Glaze:
Instructions
Prepare the Batter:
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Gather your required ingredients.
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In a mixing bowl, beat the eggs with coconut sugar until well combined (no need to whip).
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Add olive oil and vanilla, and beat again briefly until smooth.
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In a separate bowl, whisk together gluten-free flour mix, almond flour, baking powder, salt, and pumpkin spice.
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Add dry ingredients to the wet and stir to combine.
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Finally, fold in the pumpkin purée and mix until the batter is smooth and cohesive.
Bake:
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Preheat oven to 165°C.
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Pour the batter into a greased and lined loaf pan.
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Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
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Let the bread cool completely in the pan before glazing.
Make the Glaze:
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In a small bowl, whisk together honey, melted coconut oil, and pumpkin spice until emulsified.
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The glaze should be smooth and pourable.
Finish and Serve:
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Drizzle the glaze over the cooled or slightly chilled pumpkin bread.
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Sprinkle with pumpkin seeds and let the glaze set before slicing.
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Slice and enjoy warm!
Note
This spiced loaf is tender, fragrant, and naturally sweetened — the kind of cake you want to keep around for cozy moments.
