Popular Conditions & Diets
Ingredients
17
Time
1h
Serves
8
Recipe by Megan Horsley
Ingredients
17
Time
1h
Serves
8
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
Snack
Gluten-Free
Kid-Friendly
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
DIY Pumpkin Spice
5m
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.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
