Perfect Pumpkin Loaf (GF, DF)
As seen in my article on YorkRegion.com: Renata’s Table
Since you now have my perfect Pumpkin Spice Mix available to you here, you can use it to make this delicious gluten free, dairy free (it does have eggs) wonderful loaf! It’s Fall after all and Fall = pumpkin recipes. This delicious and nutritious perfect Pumpkin Loaf fits in perfectly with all the ‘cozy’ we crave this time of year and through the winter months – in the clothes we wear, the blankets we use to throw over ourselves, the food we eat and the warm beverages we drink. This loaf is soft and flavourful, has a crunch to it with the walnuts or pecans that are chopped up in the loaf and with the pumpkin seeds sprinkled on top. Add a hot cup of tea or a latte and you have cozy wrapped up tight!
Not only is it delicious, it is nutritious too:
The Pumpkin Spice Mix – has Cinnamon, Ginger, nutmeg and cloves and each is a powerful antioxidant. There is additional cinnamon in this recipe and together with ginger, are also anti-inflammatory, ginger is beneficial for brain health and nutmeg and cloves are anti fungal.
Pumpkin Puree is loaded with beta carotene that converts to Vit A when consumed – good for eye health. Pumpkin contains calcium, iron and fiber.
As always, I love to see your creations so when you make this recipe, please post a photo of your Perfect Pumpkin Loaf goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
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Prep Time: 10 minutes / Cook Time: 60 minutes / Makes: 1 Delicious Loaf – 8-10 slices
Ingredients
1 Cup Almond Flour
3/4 Cup Oat Flour – oat flour can be made by whirling oats in your food processor until they are a fine flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
3 teaspoons Cinnamon
3 teaspoons Pumpkin Spice Mix (or 2 teaspoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg)
½ teaspoon Sea Salt
3 Eggs
½ Cup Coconut Oil – melted and slightly cooled
1 Cup Pumpkin Puree
1/3 Cup Maple Syrup
2 teaspoons Vanilla
2/3 Cup Chopped Walnuts or Pecans
2 Tablespoons Pumpkin Seeds – to sprinkle on top of the loaf before baking (optional, but pretty and tasty, as are a sprinkling of sesame seeds with the pumpkin seeds!)
How It’s Made
Preheat your oven to 350°F.
Line a standard sized loaf pan (mine is 9x5) with parchment paper with sides overhanging for ease of removing the load when baked.
In a medium sized bowl, add the almond flour, oat flour, baking powder, baking soda, cinnamon, pumpkin spice mix (or the individual spices listed) and salt. Whisk to blend together.
In a large sized bowl, add the eggs, melted coconut oil, pumpkin puree, maple syrup and vanilla and whisk until blended smoothly.
Add the dry ingredients to the wet ingredients and whisk until combined.
Add the chopped walnuts (or pecans) and whisk to incorporate them in evenly throughout the batter.
Using a spatula, pour the mixture into the lined loaf pan and with a spatula spread out evenly.
Sprinkle the pumpkin seeds on top and tap them down with the spatula to make sure they are touching the batter (otherwise they fall off when you slice the finished cooked loaf).
Bake for 60 minutes and check with a sharp knife or a toothpick to make sure it comes out clean. A few crumbs on the knife or toothpick are ok but not wet batter. Each oven is different so if you find you need to bake the loaf a little longer, do so in 5-minute increments and check again.
Remove from oven and let cool for 10 minutes. Using the parchment paper overhang, remove the loaf from the pan and let it cool completely on a cooling rack. The parchment may appear moist which is fine – it’s the pumpkin and coconut oil that will made that happen.
Slice the loaf and serve! Store in an airtight container, or wrap the loaf in parchment, and store in the fridge.
Enjoy!
