Gluten-Free Pumpkin Loaf
Gluten-Free Pumpkin Loaf
Recipe by Megan Horsley
Ingredients
17
Time
1h
Serves
8
Ditch the cafe pumpkin loaf because you no longer need to buy it now that you have this recipe. This gluten-free pumpkin loaf will knock your wool socks off because you won’t believe it doesn’t contain any gluten. It is perfectly moist and the perfect sidekick to your favourite warm drink.
Snack
Gluten-Free
Kid-Friendly
Ingredients
1 cup
Pumpkin Purée
*not pumpkin pie filling
3
Eggs
beaten
1/4 cup
Almond Milk
1 cup
Coconut Sugar
2 tsp
Vanilla
1/3 cup
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
1 1/2 cups
Gluten-Free 1:1 Flour
1 tsp
Baking Soda
1 tsp
Baking Powder
1/2 tsp
Sea Salt
1/4 tsp
Ground Cloves
1/2 tsp
Ginger
2 tsp
Cinnamon
1/4 tsp
Nutmeg
1/4 tsp
Cardamom
1/4 cup
Raw Pumpkin Seeds
Mentioned Recipes
DIY Pumpkin Spice
5m
Instructions
1
Preheat oven to 350°F. Line a loaf pan with parchment paper and spray with cooking oil.
2
In a large bowl, mix pumpkin, eggs, milk, coconut sugar, vanilla and ⅓ cup of olive oil.
3
In a separate large bowl, mix flour, baking soda, baking powder, salt and all spices.
4
Slowly mix dry ingredients into wet ingredients until incorporated.
5
Pour batter into prepared loaf pan. Mix the remaining oil with the pumpkin seeds and sprinkle them evenly over the batter. Bake for 55 minutes, covered with parchment paper. Remove the parchment paper and continue baking for 5 minutes.
6
Cool for 20-30 minutes before cutting. Enjoy!
7
Note: You can use 3 teaspoons of pumpkin spice blend instead of the individual spices if you have some on hand.
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
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