It’s that time of the year again… everything pumpkin spice! I love September; school is back in session, and we are enjoying the abundant harvest. Pumpkins will be appearing everywhere… so it’s time to make pumpkin loaf!
Pumpkin spice, pumpkin pie, pumpkin loaf, pumpkin cookies… it’s all about that pumpkin. This is a healthier, gluten free version of pumpkin loaf. It uses olive oil and coconut palm sugar instead of butter and regular white sugar.
Gluten Free Pumpkin Loaf
1 1/2 cups gluten-free flour – I use equal portions of almond meal, tapioca, brown rice and sorghum flours – Bobs Red Mill Gluten Free All-Purpose Baking Flour is a good option. Substitute for regular flour if gluten tolerant.
3/4 cups coconut palm sugar such as Big Tree Farms Organic Coconut Palm Sugar
1 tbsp vanilla
½ cup extra virgin olive oil or grapeseed oil
1 ½ cups fresh pumpkin puree
1/2 tsp baking powder
1/2 tsp baking soda
2 teaspoons Pumpkin Spice
1 tsp salt
1/2 cup chopped walnuts
1/2 cup chocolate chips, or dairy-free chocolate chips such as Enjoy Life Semi-Sweet Chocolate Mini-Chips, Gluten-Free, Dairy-Free, Nut-Free + Soy-Free, Vegan + Paleo
Blend together the eggs, sugar, salt, vanilla and olive oil in a stand mixer. In a separate bowl, mix the flours, cinnamon, nutmeg. Stir in pumpkin puree and blend. Add walnuts, chocolate chips (optional).
Pour into parchment lined loaf pan. Bake at 350 for about 50 minutes to an hour.