Pumpkin Loaf (vegan, gluten free, naturally sweetened)

Warm up your home and add a little sweetness to your day with this easy autumn recipe!

With a soft center, crisp outside, and only 8 nourishing ingredients, this pumpkin loaf is the perfect snack for a chilly fall afternoon!


Flaxseed egg:

2 tbsp ground flaxseeds

6 tbsp water

Wet ingredients:

1/4 cup coconut oil (melted and cooled)

1 cup coconut sugar

15 oz pumpkin puree

Dry ingredients:

2 cups oat flour (gluten free if needed)

1 tsp baking powder

2 tsp ground cinnamon


Sprinkle of pumpkin seeds

1/4 tsp nutmeg

Step by step:

  1. Preheat oven to 350 °F

  2. Start preparing the flaxseed egg by combining the ground flaxseeds and water in small bowl. Let stand for about 5 minutes (until it reaches a gel-like consistency)

  3. In a separate large bowl, combine your dry ingredients (oat flour, baking powder, cinnamon and optional nutmeg)

  4. Once the flaxseed egg is ready, combine it with your coconut oil, pumpkin puree, and coconut sugar in a medium bowl

  5. Once all the wet ingredients are combined, slowly add them to your dry ingredients, using a spatula to fold them in

  6. Pour your mixture into a 9x5 loaf pan and sprinkle on your pumpkin seeds

  7. Bake for about 40-45 minutes (until you can place a toothpick in the center and it comes out clean)

  8. Allow to cool slightly, serve, and enjoy!

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