Pumpkin Spice Bread (GF)

Pumpkin Spice Bread (GF)

I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (GF) a million times. It’s just like the classic banana bread, but in a fall version. It’s also gluten-free and only made with wholesome ingredients, which means no refined sugar, oil or flour. I hope you’ll like it as much as I do. Make sure to have patience with slicing it until it has cooled down, as it is quite sticky when warm.

More yummy fall and winter recipes:

Pumpkin Spice Bread

Just like a classic banana bread, this soft and moist Pumpkin Spice Bread will be your new favourite go-to snack.
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast, Dessert, Snack, Sweet Treat
Servings: 10 servings
Author: Luna Linnemann


  • 200 g juicy dates (1 cup pitted)
  • 1 c pumpkin puree
  • ½ c peanut butter
  • 1 c plant based milk
  • 1 tbsp apple cider vinegar
  • 1⅓ c oat flour (GF if necessary)
  • ½ c almond flour
  • ½ c quinoa flour
  • 2 tsp baking powder
  • 2 tsp pumpkin spice *
  • ¼ tsp turmeric (optional, for colour)


  • Turn the oven to 175°C/350°F.
  • Add all the wet ingredients to a blender and blend until smooth.
  • In a bowl, mix all the dry ingredients.
  • Mix the wet and dry ingredients in the bowl.
  • Line a loaf tin with baking paper and add the mixture to the tin.
  • Bake at 175°C/350°F for 30-35 minutes. Make sure it doesn't burn on top. Let it cool completely before slicing.


* If you dont have pumpkin spice, you can make it yourself. For 4 tsp you’ll need
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp clove

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

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