PUMPKIN LOAF | vegan | oil-free | low-fat | gluten-free option

For any followers out there who don’t love pumpkin, I do apologize.  I realize this is my 3rd pumpkin recipe…so far.  🙂  I told you – I love pumpkin.  And I’m going to utlilze it as much as I can this fall.  The picture shows a loaf made with a combo of dried cranberries and chocolate chips.  You can use one, both, or neither – it’s yummy either way!

So, if you like pumpkin, bust out the baking supplies and enjoy this tasty Pumpkin Loaf.  It’s easy to make and really satisfying.

Pumpkin Loaf
Votes: 3
Rating: 5
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Rate this recipe!
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If the flavor of this loaf doesn't embody fall, nothing does. Pumkin, cinnamon, cloves, nutmeg, cranberries....mmm! For an extra special treat, add chocolate chips. A delicious addition.
Servings
1 loaf
Servings
1 loaf
Pumpkin Loaf
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
If the flavor of this loaf doesn't embody fall, nothing does. Pumkin, cinnamon, cloves, nutmeg, cranberries....mmm! For an extra special treat, add chocolate chips. A delicious addition.
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Units:
Instructions
  1. Preheat oven to 350 degrees. Mist a loaf pan with cooking spray and set aside.
  2. Place first nine dry ingredients in large bowl and stir with a dry whisk.
  3. Place pumpkin, maple syrup, apple sauce and vanilla in medium bowl and stir until well combined. Pour into the dry ingredients and stir until just evenly moistened. Fold in cranberries and/or chocolate chips if using, and mix until evenly distributed.
  4. Spoon into prepared loaf pan and bake 50-60 minutes, or until inserted knife comes out clean. Turn out onto cooling rack and cool completely before slicing or storing. I like it best cold.
Recipe Notes

I've made this with gluten-free flour and was very happy with it.  I used 1/2 cup sorghum, 1/2 cup brown rice flour, 1/2 cup tapioca starch/flour and 1/2 cup quinoa flakes.  I also added about 1/2 tsp xanthan gum.

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