I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (Glutenfree) 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:

• Hokkaido Tofuballs in a hearty Tomato Sauce
• Christmas Spice Banana Bread with Tahini Swirl
• Vegan Danish Rice Pudding “Risengrød”
• Turmeric Latte (Golden Milk)

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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 mins

Cook Time35 minutes mins

Course: Breakfast, Dessert, Snack, Sweet Treat

Servings: 10 servings

Author: Luna Linnemann

Ingredients

• 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)

Instructions

• Turn the oven to 175℃/350℉.
• 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.

Notes

* 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