I Made It: Vegan & Gluten Free Pumpkin Loaf

Unless you’ve been living under a rock, it’s OMG fall and OMG time to eat pumpkin everything!!!

I totally fall into that camp and am darn proud of it. There’s just something about a warm pumpkin loaf straight out of the oven that screams autumn coziness is officially here.

I decided to make a few changes to my family’s favorite pumpkin loaf recipe to make it a tad healthier, and the result was a definite success.

Healthy Pumpkin Bread


  • 3/4 cup canned pumpkin
  • 1/4 cup brown sugar
  • 1 cup maple syrup 
  • 1/3 cup canola oil
  • 1 1/4 cup oat flour (I just put regular oats in the food professor)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • Pinch of salt
  • 2 tsp baking powder

Directions: In a large bowl mix together the pumpkin, sugar, maple syrup, oil and spices. Mix in the oat flour and baking soda. Mix just until combined. Transfer to a greased loaf pan and bake for 40-45 minutes* at 375 degrees. Transfer to cooling rack and let cool for at least 10 minutes before cutting.

*If you don’t want the super moist / gooey texture, bake for an extra 5 minutes. I always err on the side of underbaking!

Dare I say I like this vegan & gluten free version better than the original?? And ya know, since it’s healthier, it’s okay to made a peanut butter banana “sandwich” out of it 😉

Healthy Pumpkin Bread 2


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