The most perfect fall treat– fluffy and flavorful paleo 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!
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 ;).
This pumpkin bread will be your new go-to fall snack. It’s easy to make, and once you have all the ingredients on hand you’ll just want to keep baking it!
I can’t wait for you guys to get your hands on this one. Enjoy!!
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Paleo Pumpkin Bread with Cashew Cream Cheese Whipped Frosting
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Snacks, Dessert
Description
Fluffy, delicious paleo pumpkin bread. Plus a light and addicting cashew cream cheese frosting!
Ingredients
- 1 + 1/3 cup almond flour
- 1/3 cup buckwheat flour (or sub oat flour)
- 1/3 cup tapioca or arrowroot starch
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 cup pumpkin purée
- 1/3 cup coconut oil, melted and cooled
- 2 eggs, whisked
- 1/3 cup raw honey
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
For the cashew cream cheese frosting:
- 1 cup raw cashews, soaked for at least 8 hours
- 2–3 tbsp cream cheese (regular or vegan)
- 1/4 cup water
- 1 tbsp pure maple syrups
- pinch of sea salt
Instructions
- Preheat oven to 350°F and grease a loaf tin.
- In a large bowl, mix together the almond flour, buckwheat flour, tapioca (or arrowroot) flour, seasonings, and baking soda.
- In a separate bowl, whisk all remaining wet ingredients together until smooth and well combined. Mix with dry ingredients until a smooth batter is formed.
- Spread batter out with a spatula evenly in a loaf tin. Bake for 50 minutes, then allow to cool on a cooling rack.
- While cooling (or the next day), make the whipped cashew cream cheese frosting by blending all ingredients until very smooth. Top the loaf with the frosting (you may have some extra- set aside in the fridge for later!), and sprinkle with cinnamon.
Notes
I do not recommend any flour substitutions, as I have only tested the recipe as written!
REBECCA PAPPAS
This pumpkin bread is so perfect for the fall! Another amazing recipe by Mia!
★★★★★
Erin Clayton
This is the best gluten free pumpkin bread I have ever made. The texture is seriously bakery-quality!!! I made with maple syrup and it worked perfectly!
★★★★★
Kim
Curious how buckwheat flour is Paleo??
Casey
Hello! Due to it containing buckwheat flour, or oat flour, it disqualifies it from being paleo sadly.
Mia Zarlengo
Hi Casey. Buckwheat is technically a seed and not a grain. If you are extremely strict paleo you may disqualify it, but I find most people can digest buckwheat very well.
Rachel
Hey can i replace the 2 eggs with flax eggs?
bailey
Love this recipe, especially in the fall. The buckwheat makes the bread a bit more hearty and “earthy”, but in a good way if you’re in to that! The texture and consistency is great, as are all of Mia’s baking recipes! And the addition of the frosting adds that extra sweet and creamy touch that perfectly compliments the less sweet bread. You can go with or without, but it’s a nice addition is you like the sweeter side of things! I added a bit of pumpkin to the frosting to add an orange color and just used less moisture. It was great!
★★★★★
Jenn
The best pumpkin bread I’ve ever had! I had never baked with buckwheat flour until this recipe and it was an absolute game changer. I brought this to a Friendsgiving and nobody even noticed it was GF/DF and were absolutely raving about it. I may or may not have added a few chocolate chips as well ;). 10/10 will be making this again. The homemade frosting on top was so creamy and the perfect addition to the bread.
★★★★★