¾cuparrowroot powderalso called arrowroot starch/flour
1tablespoonpumpkin pie spice
1 teaspoonbaking soda
1cupplain pumpkin purée
½cupreal maple syrupcan sub honey
3large eggs, whisked
For the maple cream cheese glaze
2ouncesplain cream cheese, at room temperature
1tablespoon (14g)unsalted butter, at room temperature
2 tablespoonsreal maple syrup
pinch of salt
1-2tablespoonsmilkadd enough to reach your desired texture
Preheat the oven to 350 °F. Line the bottom of a 9"x5" loaf pan with parchment paper. Grease the sides with cooking spray or coconut oil. Set aside.
In a large bowl, whisk together the almond flour, arrowroot starch, pumpkin pie spice, baking powder, baking soda and salt.
Add the pumpkin purée, maple syrup, whisked eggs and vanilla. Continue to mix together until the batter is well combined.
Transfer the batter to the loaf pan. Use a spatula to spread the batter evenly in the pan.
Bake uncovered for 50 minutes, or until a toothpick stuck in the middle comes out clean.
Cool in the pan for 10 minutes, then carefully remove the loaf from the pan and continue to cool on a wire rack for at least an hour. You may need to use a thin knife around the edges of the loaf to get it unstuck.
While the loaf is cooling, make the glaze. In a medium bowl, use a hand mixer to beat the cream cheese and butter together until smooth and fluffy.
Add the maple syrup, vanilla and salt, and continue to beat until well combined. Add 1-2 tablespoons of milk, depending on your desired texture, and continue to mix until smooth.
Once the loaf is cool, use a spoon to drizzle glaze on the loaf (you may have some glaze leftover, depending on how much you use). Store any leftovers covered in the refrigerator and eat within a week.
Be sure to use almond flour that is a super-fine grind made from blanched almonds. I have the Kirkland brand from Costco and I also like Bob’s Red Mill and Yupik brands.