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pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

Maggie Michalczyk, RDN
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.
Prep Time 10 mins
Cook Time 40 mins
Servings 1 loaf


  • 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


  • Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  • In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, baking soda and salt.
  • In large bowl whisk together pumpkin puree, and sugar. Add in eggs, oil and vanilla extract and whisk until smooth.
  • Pour dry ingredients into large bowl of wet ingredients, using a wooden spoon to stir.
  • Pour batter into prepared loaf pan.
  • 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.
  • In the meantime, prepare the maple glaze.
  • 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.
Keyword dairy free pumpkin bread, gluten free pumpkin bread, pumpkin bread