Healthy Pumpkin Loaf [Gluten Free & Dairy Free]
Sep 23, 2022
It’s officially fall!
I love this time of year when the leaves change color, there’s a crispness in the air, it's time to put on the coziest sweaters and pumpkins!!
What better way to start out fall then to try making this delicious pumpkin loaf!
When it comes to your skin health, pumpkin's contain so many skin loving vitamins such as vitamin A, C and E. These vitamins contain powerful antioxidants to protect the skin from ultraviolet (UV) radiation and inflammation. Vitamin A and vitamin C supports your skin’s collagen production and help to strengthen your immune system. Pumpkin also contains zinc which helps to reduce inflammation and redness on the skin. Zinc has an anti-bacteria effect on the skin, and supports your skin cell's growth cycle. Pumpkin is a great acne-fighter with all of these amazing nutrients it contains. 
This recipe is dairy free & gluten free. Makes 1 large loaf, about 12 slices.
Ingredients for the Healthy Pumpkin Loaf
1/3 cup melted coconut oil
½ cup maple syrup
2 eggs
1 cup of pumpkin puree
¼ cup of almond milk or oat milk
1 ½ tsp pumpkin spice blend (or ½ tsp cinnamon, ½ tsp ground ginger, ½ tsp allspice and ½ tsp ground nutmeg)
1 tsp baking soda
1 tsp vanilla extract
½ tsp sea salt
1 ¾ cups of gluten free flour (I used Bob’s Red Mill's)
Pumpkin seeds for sprinkling on top of loaf
Instructions:
Preheat oven to 350 degrees Fahrenheit. Spray a 9x5 inch loaf pan with cooking spray or lightly oil. Set aside.
In a large bowl whisk the coconut oil, maple syrup and eggs together until well blended. If the coconut oil solidifies when in contact with cold ingredients, warm up the mixture in the microwave for about 15 seconds.
Whisk in the pumpkin puree, almond milk, pumpkin spice, baking soda, vanilla extract and sea salt. Add the flour and use a wooden spoon to mix in the flour.
Spoon the batter evenly into your loaf pan. Add pumpkin seed toppings. Bake for 60 minutes, or until a wooden toothpick inserted into the center of loaf comes out clean. Let the loaf cool in pan for 10 minutes, then transfer the loaf to a cool on a wire rack. Store in refrigerator for up to 5 days. Can be frozen for up to 3 months. Slice the loaf before freezing for easily being able to defrost individual slices.
Enjoy xx
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