Pumpkin birthday cake bread is the perfect celebratory treat for someone who loves pumpkin! It’s gluten and dairy free and super fluffy and delicious!
Do you know someone who loves all things pumpkin but whose birthday is in the middle of winter?! Hint, hint that friend is me! With a February birthday there are no pumpkin foods to be found, so I had to make my own special birthday pumpkin treat with sprinkles on top of course!
Reflections on Turning 28!
I write this post just days away from my 28th birthday on February 6th! Reflecting a little bit on the past years, and my twenties and realizing it is so true what they say. It just keeps getting better with age! There were great times and super low times and I’m so thankful for both because I feel like I’m going into this year with more confidence, tools and content happiness than before.
I feel more confident, happy, strong and in charge of my life now than I did in my early twenties, but that’s not to say that I still don’t have moments of insecurity, when I question everything and just want call my mom and cry. Does that ever change no matter how old you get? I think the difference now is that I know those moments are telling me something bigger, and I’m listening!
I think that is THE best part about getting older — you’re no longer scared of becoming someone you don’t want to be or making big life decisions, because you realize that it’s not the big decisions that are making your life the way you want it to be or not, it’s the sum of the small actions and steps you take based on your dreams and goals and you’re making those everyday. When I look at it that way I look forward to every single day and the small steps I can take to help others and live my life the way I want to.
In my early twenties I felt so insecure about my body. Working out a ton, thinking I liked my outward appearance but really on the inside having no confidence at all. I don’t think this fully goes away for anyone who has dealt with body insecurity issues, but something inside of me shifted to a place of body love, acceptance and honoring myself above all else that has really empowered me love my body for me. Forsaking all other unreal expectations of how I should look for my own sake! That took time and experiences I didn’t have when I was 22.
That took time, self reflection and saying no to things that didn’t serve me. All things that don’t come naturally right when you get out of college and are trying to figure out what you want to do. They come from the journey that you go through. I’m definitely still going through it, just with a greater appreciation for trusting the process now. If I reread this post when I turn 29 I want to remember that the best is yet to come and that I should be proud of myself and so happy for how far I’ve come. Oh, and to never take the tiny moments for granted (even when you feel crabby!).
So today I am celebrating turning 28 with pumpkin bread and I wouldn’t have it any other way! Pumpkin is my spirit animal, my business and my sign that the universe is telling me I’m in exactly the right place ( I seriously see pumpkins in the strangest places!). Pumpkins make me happy and so do the sprinkles on top of the pumpkin birthday cake bread! It’s a delicious pumpkin treat that is perfect if your birthday is during the fall or not and I hope you love it! The sprinkles are non-negotiable!
And if you celebrate your dog’s birthday like I do, be sure to check out this pumpkin dog birthday cake recipe too! Pumpkin is a superfood for dogs and my dog Pumpkin, absolutely loved it!
Ingredients for Pumpkin Birthday Cake Bread
- almond flour
- tapioca flour – this flour helps the bread from being TOO moist and helps the almond bread bind together. Do not omit!
- pumpkin puree
- pumpkin spice
- eggs
- coconut sugar
- olive oil
- maple syrup
- vanilla
- baking soda
- salt
- powdered sugar
- lemon juice
- sprinkles
Pumpkin Birthday Cake Bread
Ingredients
- 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
Instructions
- 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!
Notes
Fall in Love With These Pumpkin Bread Recipes Too
- Better than Starbucks Pumpkin Bread
- Pumpkin Gingerbread Swirl Bread
- Pumpkin Banana Bread {GF}
- Pumpkin Zucchini Bread {GF & DF}
- Pumpkin Carrot Breakfast Bread {DF}
pin this recipe for later!
First off HAPPY BIRTHDAY Maggie!!! I can’t begin to tell you how much you inspire me every day! Your birthday cake with pumpkin ? in it is everything!!! It’s the only way to celebrate ?!