Ingredients

The following ingredients have 120 Servings
  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup organic powdered sugar**
  • 1 ½ teaspoons unsweetened non-dairy milk (start with less, make sure it’s white and thick, not too translucent)

Instruction

  • Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil.  Set aside.
  • Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  • Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
  • Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick.
  • Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center—mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
  • Using a butter knife, cut a slit down the center (or off center, based on your preference). Bake for 55-65 minutes. Mine took 60 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  • Allow to cool on a cooling rack for 1 hour. Then, lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack.
  • In a small bowl, whisk together Glaze ingredients until thickened: powdered sugar and non-dairy milk. Drizzle loaf. Allow to finish cooling for 1-2 hours. Slice loaf into 12 slices. Enjoy! Store in a container such as this loaf container.