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

Ingredients:

Dry:

  • 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

  • 4 Tbsp Chopped Pumpkin Seeds

  • 1/2 Tsp Pink Salt

  • 1 Tsp Baking Soda

  • 2 Tsp Baking Powder

Wet:

  • 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

  • 1 Tbsp Melted Pumpkin Seed Butter

Directions:

  1. Preheat oven to 350 Degrees Fahrenheit

  2. Grease a baking pan with coconut oil

  3. Combine dry ingredients.

  4. Combine wet ingredients.

  5. Combine we and dry ingredients.

  6. Pour into a loaf pan and smoothen.

  7. Bake for 50 - 60 minutes.

  8. Let cool for 20 minutes

  9. Optional: cut into slices or into squares.

  10. 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.