Pumpkin Spice and Everything Nice Loaf
I’ve never been one to shy away from pumpkin spice. When I used to drink coffee and I wasn’t vegan, I used to look forward to the day Starbucks announced that their Pumpkin Spice Latte was back. I also used to have about 5 slices of Pumpkin Pie every thanksgiving, lathered in whip cream. Actually, that hasn’t changed much I could probably still eat about 5 slices of vegan pumpkin pie and a tub of coconut whipped cream. Okay, I am getting a little bit off topic, but my main point is that I really love pumpkin spice anything and I go crazy for it the second fall comes around. One of my favourite pumpkin spice treats to make is my gluten-free pumpkin spice loaf, it’s super easy to whip up on a Sunday night and it can carry you through the week.
Gluten Free Pumpkin Spice Loaf Recipe
1 3/4 Cup Brown Rice Flour
1/2 Cup Coconut Sugar + 2 Tbsp
1/2 Tsp Cinnamon
1 Tsp All Spice
1 Tsp Ginger
1/2 Tsp Clove
1/4 Tsp Nutmeg
2 Tsp Cacao Powder
4 Tbsp Chopped Pumpkin Seeds (optional)
1/2 Tsp Pink Salt
1 1/2 Tsp Baking Soda
2 Tsp Baking Powder
1 Cup + 1 Tbsp Pumpkin Puree
1/3 Cup Unsweetened Vanilla Coconut Milk
2 Tsp Vanilla
1 Tbsp Vanilla Coconut Yogurt
1 Tsp Lemon Juice
1/4 Cup Melted Coconut Oil (or More Pumpkin Puree)
1 Tbsp Melted Pumpkin Seed Butter
Preheat oven to 350 Degrees Fahrenheit
Grease a baking pan with coconut oil
Combine dry ingredients.
Combine wet ingredients.
Combine we and dry ingredients.
Pour into a loaf pan and smoothen with a spatula.
Bake for 50 - 68 minutes.
Let cool for 20 minutes
Optional: cut into slices or into squares.
Optional: lather with coconut yogurt icing (2 cups icing sugar, 1/4 cup vanilla coconut yogurt, 1/3 tsp turmeric, and 1 tsp vanilla extract) Top with candied ginger and toasted coconut.
Optional: before placing the loaf in the oven, sprinkle it with a mix of (1/4 cup coconut sugar, 1 tsp vanilla, 1/4 cup rolled oats, 2 tbsp maple syrup, and 1/4 tbsp salted pumpkin seeds)