Clean Eating Pumpkin Bread
Clean Eating,  Healthy Snacks,  Veggies

Gluten Free Pumpkin Bread (Also Egg and Dairy Free)


Gluten, egg, soy and dairy free recipe!!


2.5 tbsp ground flax mixed with 3 tbsp warm water
¾ cup coconut sugar, plus more for sprinkling
1/3 cup plus 3 tbsp unsweetened applesauce
1 cup unsweetened pumpkin puree (not pumpkin pie filling)
1 tbsp vanilla extract
½ cup melted coconut oil, plus more for brushing
2 cups oat flour  (or 1 c almond flour + 1 c coconut flour) or gluten free flour (mixture of sorghum, coconut and tapioca flours)
2 tsp gluten free baking powder or arrowroot powder
1 tsp baking soda
1 tsp nutmeg
2 tsp cinnamon
½ tsp sea salt

Preheat the oven to 350 degrees. Lightly oil a 9×4 inch loaf pan.
Combine the flax-water mixture in a large bowl, set aside for a couple of minutes. Add the sugar and combine until the mixture is a little frothy. Add all of the applesauce, pumpkin puree, vanilla and oil and stir until combined.
Sift the flours, baking powder, baking soda, cinnamon and sea salt in a medium sized bowl. Add the wet mixture to the dry mixture and stir just until combined (now would be a good time to add 1 cup of chocolate chips or nuts if you like them in your pumpkin bread).
Pour batter into the prepared loaf pan and sprinkle the top with a handful of sugar. Place in the oven and bake for 20 minutes. Remove from the oven and brush with some melted coconut oil. Bake for another 15-18 minutes – or until tested with a knife.
Let cool in pan on a wire rack. Cut into slices and enjoy.

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