Your kitchen will be filled with the delicious aroma of pumpkin spice while this bakes.
Whether you make the whole wheat version or the gluten-free version, this pumpkin spice loaf is a delicious way to celebrate autumn. It freezes very well, and makes an excellent addition to a lunchbox.
Pumpkin Spice Loaf (plus gluten-free option)
A moist and tender loaf cake with the delicious flavour of pumpkin spice.
- 2 Tbsp ground flax seed
- 2 Tbsp water
- 1/2 cup non-dairy milk (I used almond) (for the whole wheat version, you may need up to 1/4 cup additional milk)
- 1/2 tsp apple cider vinegar
- 1 1/2 cups whole wheat flour (for gluten-free use 1 cup brown rice flour, 1/4 cup almond flour, and 1/4 cup oat flour)
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- pinch cayenne pepper
- 1 cup pumpkin purée not pumpkin pie filling
- 1/2 cup coconut palm sugar
- 3 Tbsp almond butter use coconut oil if you need to make it nut-free
- 1 tsp pure vanilla extract
Preheat oven to 350°F. Line an 8 1/2" x 4 1/2" loaf pan with parchment paper.
Make a flax egg by combining the ground flax seed and water; set aside for 5 minutes to gel.
Stir the apple cider vinegar into the non-dairy milk and set aside.
Combine the flour, salt, soda, baking powder and pumpkin pie spice and cayenne in a large bowl.
In a small bowl, mix the pumpkin purée, sugar, almond butter and vanilla until blended, then pour in the milk and flax egg and stir to combine.
Pour the pumpkin mixture into the dry ingredients and stir just until moistened. Spread the batter in the prepared loaf pan and smooth the top.
Bake 50 to 55 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for five minutes, then use the parchment paper to lift the loaf out and transfer to a wire rack to cool completely.
This loaf freezes well - slice and place in an airtight container or zip top bag before freezing.
Pumpkin Spice Loaf