This post may contain affiliate links. Read our privacy policy.
Moist Glazed Pumpkin Donut Bread packed with warm spices and the best texture! Bake this loaf during the fall pumpkin season for a slice of heaven!
After making my Glazed Donut Bread I’ve been completely enamored with donut loaves. First and foremost, I love the texture, the fact that they aren’t overly sweet, and the texture of the bread paired with that crinkly glaze.
So I’m back with an all-new edition, pumpkin-style! This pumpkin spice loaf has a texture similar to a glazed donut for a drool-worthy fall treat.
I love the light and fluffy texture, tender crumb, the powerful punch of pumpkin flavor and warm spices, in addition to the fact that it has just the right level of sweetness.
Plus, the loaf is naturally gluten-free as it is made with almond flour and tapioca flour. This makes it perfect for all types of eaters, including those who follow a gluten-free diet. If you enjoy homemade donuts, this is the best pumpkin bread recipe for you!
If you enjoy the concept of doughnut bread recipes, also try my Apple Cider Donut Bread.
The simple ingredients can be found at any grocery store! They all serve an important function, so let’s chat about each one!
Ingredient Notes:
Finely Ground Almond Flour: I swap out all-purpose flour for almond flour and tapioca flour for a gluten-free pumpkin loaf that has the loveliest texture! Almond flour generates a light and fluffy texture and also adds protein, fiber, and healthy fats to the bread.
Tapioca Flour: Mixing a starch in with the almond flour creates a tender texture for the best results. You can substitute arrowroot flour, gluten-free all-purpose flour, or regular all-purpose flour for the tapioca flour.
Canned Pumpkin Puree: Pureed pumpkin adds moisture and pumpkin flavor to our pumpkin donut loaf. Be sure to use canned pumpkin with just one ingredient (pumpkin) rather than pumpkin pie filling.
Eggs: Large eggs help the batter rise, resulting in a texture similar to an old fashioned glazed donut.
Pure Maple Syrup: The sweetener of choice! I like using pure maple syrup because it also acts as a liquid to make the bread moist, it is less processed than cane sugar, and it imparts a slight maple flavor.
Pumpkin Pie Spice and Ground Nutmeg: Pumpkin spice is a combination of warm cinnamon, ground ginger, allspice, and ground nutmeg; however, a little extra nutmeg is added to support that classic glazed donut flavor.
Vanilla Extract: A splash of vanilla extract adds warm flavor.
Baking Powder: The leavening agent. Baking powder helps the batter rise and bake evenly for the best results.
Powdered Sugar: The simple glaze that gives this a glazed donut finish is made with confectioner’s sweetener and water or milk. The glaze is what gives the loaf a donut essence.
Recipe Customizations:
- Swap the glaze for a cinnamon sugar coating if you prefer! Mix together 1.5 tablespoons of white sugar with 1 teaspoon of ground cinnamon and sprinkle it on the warm loaf. Be sure to evenly spread the cinnamon-sugar topping over the entire loaf.
- For richer flavor and moist crumbs, add 2 tablespoons of avocado oil, melted butter, or a neutral-flavored oil to the batter.
How to Make Pumpkin Donut Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
In a large bowl, whisk together the eggs, pure maple syrup, pumpkin puree, and pure vanilla extract until the wet ingredients are combined.
In a separate bowl, Stir together the almond flour, tapioca flour, baking powder, pumpkin spice, ground nutmeg, and sea salt until the dry ingredients are combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.
Transfer the pumpkin donut batter to the prepared baking dish and spread it into an even layer.
Bake on the center rack of the preheated oven for 40-45 minutes or until the loaf is baked through. Insert a digital thermometer into the center of the loaf. If it reads 190 degrees F or higher, it is ready!
Allow the pumpkin loaf to cool to room temperature. Once cooled, pull up on the parchment paper to release the whole loaf from the pan and transfer it to a cutting board.
Mix the powdered sugar and water (or milk) in a small bowl until all the lumps of sugar are out.
Drizzle all of the glaze over the pumpkin bread so that it distributes evenly.
Allow the glaze to rest and harden for 15-20 minutes, or until it is no longer wet. Cut the loaf into thick slices and serve!
Enjoy a warm slice with a cup of coffee or mug of tea for an amazing afternoon snack!
Storage Options:
- Room Temperature: Store the pumpkin bread in an airtight container or in a zip lock bag on the counter for up to 2 days. Or, cover the loaf pan with plastic wrap for storage.
- Refrigerator: Keep in the refrigerator for up to 1 week.
- Freezer: Cut the remaining loaf into individual slices and freeze in a large zip lock bag or a freezer bag for up to 2 months.
Recipe Tips
- You will have leftover pumpkin, as the recipe only calls for a partial can. You can make my Pumpkin Protein Balls or my Oatmeal Pumpkin Breakfast Cake to use up the rest of the canned pumpkin.
- If you have a donut pan, feel free to turn this into homemade pumpkin donuts!
The next time you’re craving warm donuts or a pumpkin treat, whip up this lovely loaf! You don’t need to wait for pumpkin season, as the versatile pantry ingredients enable you to make it any time of year.
If you’re on the prowl for more pumpkin treats, also try these reader favorites!
Favorite Pumpkin Recipes:
- Pumpkin Chocolate Cake
- Flourless Pumpkin Brownies
- Almond Flour Pumpkin Scones
- Pumpkin Waffles
- Pumpkin Crisp
Glazed Pumpkin Loaf
Equipment
Ingredients
- 2 large eggs
- ⅔ cup pure maple syrup
- ⅔ cup pumpkin puree
- 2 tsp pure vanilla extract
- 2 ½ cups finely ground almond flour
- ¾ cup tapioca flour
- 2 tsp baking powder
- 1 Tbsp pumpkin pie spice
- ½ tsp ground nutmeg
- ¾ tsp sea salt
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp milk or water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, pure maple syrup, pumpkin puree, and pure vanilla extract until the wet ingredients are combined.
- In a separate bowl, Stir together the almond flour, tapioca flour, baking powder, pumpkin spice, ground nutmeg, and sea salt until the dry ingredients are combined.
- Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.
- Transfer the pumpkin donut batter to the prepared baking dish and spread it into an even layer.
- Bake on the center rack of the preheated oven for 40-45 minutes or until the loaf is baked through. Insert a digital thermometer into the center of the loaf. If it reads 190 degrees F or higher, it is ready!
- Allow the pumpkin loaf to cool to room temperature. Once cooled, pull up on the parchment paper to release the whole loaf from the pan and transfer it to a cutting board.
- Mix the powdered sugar and water (or milk) in a small bowl until all the lumps of sugar are out.
- Drizzle all of the glaze over the pumpkin bread so that it distributes evenly.
- Allow the glaze to rest and harden for 15-20 minutes, or until it is no longer wet. Cut the loaf into thick slices and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
