It ain’t over til it’s over! Pumpkin season is definitely almost over, but don’t call it quits until you’ve made this loaf! It’s that good, you do not want to miss it! Packed full of fibre and nutrients, this loaf is way better than any pumpkin loaf you’ll grab at your favourite coffee shop! It also won’t leave you bogged down like your traditional gluten, wheat, and sugar filled pumpkin loaf.
Pumpkin seeds are not only immune boosting, but their rich zinc content makes them hormone balancing and fertility boosting!
If you’re indecisive like me and if you can’t decide whether or not you want to put chocolate chips on your loaf, just top half of your loaf with chocolate chips, best of both worlds #lifehack.
This pumpkin loaf is layered with all the flavours of fall like warming cinnamon and ginger and it’s packed with immune and fertility boosting pumpkin seeds. Pumpkin seeds are super high in zinc, which make them the perfect seed for anyone with hormonal imbalances and if you’re worried about your immune system, cold and flu season is coming!
Pumpkin Loaf Recipe
1 cup gluten free all purpose flour (*I like Bob Red Mill’s One to One Flour)
1 cup almond flour
2 teaspoons baking powder
1/3 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/8 teaspoon allspice
1/2 cup coconut oil, melted
1/2 cup canned coconut milk
1 cup pumpkin puree
1/2 cup pumpkin seeds
1/2 cup mini chocolate chips (optional)
Preheat your oven to 350ºF and prepare a loaf pan lining with parchment paper.
In a bowl, combine flours, baking powder, sugar and spices. Whisk to combine.
In a separate bowl, combine oil, egg, coconut milk, and pumpkin. Stir to combine.
Add your pumpkin mixture to your flour mixture and gently combine. Add in the pumpkin seeds (reserve 2 tablespoons) and chocolate chips (reserve 2 tablespoons). Stir to combine.
Pour the batter into your prepared loaf pan. Top with reserved pumpkin seeds and chocolate chips.
Bake for 1 hour or until a toothpick inserted in the centre comes out clean.
Let cool and serve!