Gluten-Free Pumpkin Loaf

Name: Gluten-Free Pumpkin Loaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Ingredients: Pumpkin Purée; Eggs; Almond Milk; Coconut Sugar; Vanilla; Extra-Virgin Olive Oil; Extra-Virgin Olive Oil; Gluten-Free 1:1 Flour; Baking Soda; Baking Powder; Sea Salt; Ground Cloves; Ginger; Cinnamon; Nutmeg; Cardamom; Raw Pumpkin Seeds

Recipe by Megan Horsley

Ingredients

Time

Serves

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

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

Instructions

Preheat oven to 350°F. Line a loaf pan with parchment paper and spray with cooking oil.

In a large bowl, mix pumpkin, eggs, milk, coconut sugar, vanilla and ⅓ cup of olive oil.

In a separate large bowl, mix flour, baking soda, baking powder, salt and all spices.

Slowly mix dry ingredients into wet ingredients until incorporated.

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.

Cool for 20-30 minutes before cutting. Enjoy!

Note: You can use 3 teaspoons of pumpkin spice blend instead of the individual spices if you have some on hand.