Recipe

Spiced Pumpkin Loaf

With crunchy pecans running throughout, this spiced moist gluten-free pumpkin loaf will have your home smelling like fall in no time!

Serves 1 loaf

Prep Time: 15 minutes
Cooking Time: 40-50 minutes

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With crunchy pecans running throughout, this spiced moist gluten-free pumpkin loaf will have your home smelling like fall in no time!

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What You'll Need

Ingredients

  • 1 ¼ cup gluten free flour blend (we love Bob’s Red Mill!)
  • 1 cup gluten free rolled oats
  • ¾ cup pumpkin puree
  • ⅔ cup coconut palm sugar
  • ½ cup almond flour
  • ½ cup unsweetened almond milk
  • ¼ cup maple syrup
  • ¼ cup Culcherd Cinnamon Swirl Butter, melted
  • ¼ cup almond butter
  • ¼ cup pecans, chopped, divided
  • 1 tbsp ground flaxseed (for flax egg)
  • 3 tbsp water (for flax egg)
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp pink salt

How To

Method

  • Preheat oven to 375 degrees F, and line loaf pan with parchment paper.
  • Prepare flax egg in a small bowl by mixing flaxseed with water. Set aside and let sit for 5 minutes.
  • In a large mixing bowl, combine pumpkin, almond milk, almond butter, maple, cinnamon swirl butter and flax egg.
  • Add coconut sugar, baking soda, pumpkin pie spice, cinnamon and salt.
  • To the wet ingredients, stir in oats, almond meal and GF flour. If mixture is too wet, add in a few additional tbsp of oats or GF flour. Mixture should be thick and pourable.
  • Fold in 3 tbsp of chopped pecans. Spoon into loaf pan.
  • Bake for 40-50 minutes, until toothpick comes out clean. Loaf should be a deep golden brown.
  • Let cool completely.
  • Frost loaf with Cream Cheese Frosting, and top/sprinkle with remaining pecans.
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Recipe Author

CHEF LIZ GALLAGHER

“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!