Name: Pumpkin Loaf
Prep time: PTM
Cook time: PTM
Yield: 1 loaf
Ingredients: 1 cup whole wheat pastry flour (See Notes); 1 cup oat flour; 2 tsp baking powder; 1 tsp baking soda; 2 tsp pumpkin pie spice; 1/2 tsp cinnamon; 1/4 tsp ground cloves; 1/4 tsp nutmeg; 1/2 tsp sea salt; 1 can unsweetened pumpkin puree; 1/2 cup maple syrup; 3 TBS apple sauce; 1 tsp vanilla; 1/4 cup dried cranberries (optional); 1/4 cup non-dairy chocolate chips (optional)

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.

CourseBaked Goods, Dessert

Servings

1loaf

Servings

1loaf

Ingredients

1cup whole wheat pastry flourSee Notes
1cup oat flour
2tsp baking powder
1tsp baking soda
2tsp pumpkin pie spice
1/2tsp cinnamon
1/4tsp ground cloves
1/4tsp nutmeg
1/2tsp sea salt
1can unsweetened pumpkin puree
1/2cup maple syrup
3TBS apple sauce
1tsp vanilla
1/4cup dried cranberriesoptional
1/4cup non-dairy chocolate chipsoptional

Instructions

Preheat oven to 350 degrees. Mist a loaf pan with cooking spray and set aside.
Place first nine dry ingredients in large bowl and stir with a dry whisk.
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.
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.