The most perfect fall treat– fluffy and flavorful gluten free pumpkin bread with a whipped cashew cream cheese frosting. This recipe is the ultimate healthy spin on a classic fall treat.

You would honestly never know this pumpkin bread is gluten free or refined sugar free! It’s that delish. The perfect little morning bite with your coffee, afternoon snack, or a quick pre-workout bite when you need it.

Plus, is there anything better than the smells in your house when you’re making pumpkin flavored treats?! The best!

This pumpkin bread is gluten free, refined sugar free, and can be made dairy free. It’s made with only simple ingredients, like almond flour, oat flour, and tapioca flour. It’s so easy, delicious, and moist.

I also can’t get over the frosting on this- it’s light, fluffy, and the perfect touch to the bread. I would put it on just about any treat! Bonus: you’ll have a little left over after frosting the bread, so you CAN put it on everything the rest of the week 😉

It can be made with or without the cashew cream cheese frosting- it’s just as delicious without if you just want a simple pumpkin bread!

This pumpkin bread will be your new go-to fall snack. Enjoy with a warm cup of coffee. If you don’t make the cashew frosting, I like to warm up my slices and add a bit of butter!

I can’t wait for you guys to get your hands on this one. Enjoy!!

Paleo Pumpkin Bread with Cashew Cream Cheese Whipped Frosting

★★★★★ 5 from 8 reviews

• Author: Mia Zarlengo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Snacks, Dessert

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Description

Fluffy, delicious paleo pumpkin bread. Plus a light and addicting cashew cream cheese frosting! 

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Ingredients

Scale 1x2x3x

• 3/4 cup pumpkin purée
• 1/3 cup butter, melted and cooled (can sub coconut oil for dairy free)
• 2 eggs, whisked
• 1/3 cup honey
• 1/4 cup coconut sugar 
• 1 tsp vanilla extract 
• 1 + 1/3 cup almond flour 
• 1/3 cup oat flour (can sub buckwheat flour)
• 1/3 cup tapioca or arrowroot starch 
• 1 tsp cinnamon 
• 2 tsp pumpkin pie spice
• 1/2 tsp sea salt 
• 1 tsp baking soda 

For the cashew cream cheese frosting (optional):

• 1 cup raw cashews, soaked for at least 8 hours
• 2–3 tbsp cream cheese (regular or vegan)
• 1/4 cup water or dairy free milk
• 1 tbsp pure maple syrups
• pinch of sea salt 

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Instructions

1. Preheat oven to 350°F and line a standard loaf pan with parchment paper.
2. In a large bowl, whisk together the pumpkin, butter, eggs, honey, coconut sugar, and vanilla until smooth. Stir in the almond flour, buckwheat flour, tapioca (or arrowroot) flour, seasonings, and baking soda until everything is well-combined.
3. Spread batter out with a spatula evenly in the loaf pan. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Allow to cool in the pan for 10 minutes, then lift by the parchment paper and transfer to a cooling rack to finish cooling. 
4. (Optional) While cooling, make the whipped cashew cream cheese frosting by blending all ingredients until very smooth. When ready to serve, top the loaf with the frosting (you may have some extra- set aside in the fridge for later!), and sprinkle with cinnamon.
5. Once completely cooled, store unfrosted loaf in an airtight container on the counter for up to 3 days, or in the refrigerated if frosted is added. 

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Notes

I do not recommend any flour substitutions, as I have only tested the recipe as written!