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pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf 1x
  • Category: pumpkin recipes
  • Method: bake
  • Cuisine: american


Pumpkin birthday cake bread is a fun twist on classic pumpkin bread with maple glaze and sprinkles on top! It’s the perfect treat for a celebration and is gluten and dairy free.


  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 3 tbsp. coconut sugar
  • 2 large eggs
  • 2 tbsp. olive oil
  • 1 tsp. vanilla

for the maple glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp. unsweetened almond milk
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice


  1. Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  2. In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, baking soda and salt.
  3. In large bowl whisk together pumpkin puree, and sugar. Add in eggs, oil and vanilla extract and whisk until smooth.
  4. Pour dry ingredients into large bowl of wet ingredients, using a wooden spoon to stir.
  5. Pour batter into prepared loaf pan.
  6. Bake pumpkin bread for 20 minutes uncovered, then add foil for the last 20 minutes of baking to prevent the top from browning too quickly.
  7. In the meantime, prepare the maple glaze.
  8. Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, drizzle maple glaze on top and sprinkles! Cut and enjoy!


Bread should be stored in the fridge for 3-4 days.

Keywords: pumpkin bread, gluten free pumpkin bread, dairy free pumpkin bread