Pumpkin Loaf
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.
  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.