Gluten Free Vegan Pumpkin Loaf

How do I love pumpkin? Let me count the ways…

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Just one more way for me to ingest cinnamon and nutmeg! This recipe is not terribly sweet, and is more bread-like. With faint pumpkin qualities, it makes an excellent breakfast. Check out my previous post on how to make your own gluten and dairy free pumpkin puree:

https://runningyourbody.wordpress.com/2014/10/29/on-how-to-prepare-gluten-free-dairy-free-pumpkin-puree/

Ingredients:

1 ripe banana

1 cup pumpkin puree

1/3 cup maple syrup

1.5 cups almond flour (any gluten free flour will do)

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tbs. coconut oil

Directions:

Preheat oven to 425 degrees fahrenheit. Use a papertowel and spread the 1 tbs. coconut oil  on the bottom and sides of a bread pan.

In a large mixing bowl, blend banana, almond flour, and pumpkin puree. Once this is thoroughly blended, add nutmeg, cinnamon, baking soda, and maple syrup. Pour into the bread pan and bake for 20 minutes or until a fork test provides a clean fork.

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Enjoy, and make your day great!

Amanda

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About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
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3 Responses to Gluten Free Vegan Pumpkin Loaf

  1. Andrea says:

    Oh I want to try this! Can I sub honey for the syrup??

  2. Pingback: The Best of Pumpkin for a Happy Gluten Free Thanksgiving | runningyourbody

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