Nothing says fall like the flavours of pumpkin and spice
One of our new favourite recipes this fall is this healthy version of a pumpkin spice loaf. It is vegan, celiac safe and packed with nutritious ingredients. You will have zero guilt when reaching for that second slice. This is not a nut free recipe.
1 c almond flour
1 c GF flour blend
½ c coconut sugar
1 tsp GF baking powder
1 tsp baking soda
¼ tsp salt
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
2 tsp cinnamon
2 tsp vanilla
1/3 c unsweetened almond milk
1/3 c unsweetened applesauce
1.5 c pumpkin puree
1/3 cup chopped pecans + extra for topping
Preheat oven to 350.
In medium bowl combine spices, flour, baking powder, baking soda, chopped nuts and salt.
In small bowl, combine applesauce, coconut sugar, pumpkin, almond milk and vanilla.
Add the wet to the dry, careful to not over mix.
Adjust flavour or sweetness to your liking.
Line loaf pan with parchment paper and pour batter into pan.
Sprinkle extra chopped nuts over the top.
Bake for 55-60 minutes.
Remove from oven and let cool slightly before lifting loaf in parchment paper to counter top to cool completely.
Let cool completely before slicing. Store in fridge for up to a week or freeze for up to 2 months.
This recipe has been kid tested and given two thumbs up!
Thank you to Chef Carolyn for finding and making us this delicious recipe.
If you are curious as to why we choose vegan, gluten free recipes please see the article I wrote on that here.