Recipe: Pumpkin Loaf


My Hubby saw a recipe on social media for Gluten Free Pumpkin Pancakes. We made the pancakes, and we had some leftover pumpkin puree. I decided to be adventurous and seek a recipe that used pumpkin puree. I came across this recipe for flourless pumpkin bread online and decided to modify* it a bit. 

Here are the ingredients I used:

• 1 cup creamy almond butter

•  2/3  cup organic  pumpkin puree

• 1/2 cup Raw Honey 

• 2 eggs

• 1 tsp baking soda

• Cinnamon 

• Nutmeg

• Ginger

• Pumpkin Pie Spice

* Modifications: I used Raw honey in lieu of sugar, I did not measure the spices, and the original recipe includes cloves (not pumpkin spice).

Instructions I followed:

  • Preheated oven to 350°F (325°F convection).
  • In a food processor (or blender), add all ingredients.
  • Blend on high speed until everything is mixed. ​
  • Pour batter into greased 9 x 5  loaf pan.
  • Bake about 40-45 minutes, until done.
  • Cool sufficiently on a wire rack before slicing.

My experience: I preheated the oven to 350°F. However, I set it to "convection", so the temperature showing up on the panel was "325". When I made this recipe, our oven decided to act up and I had to reset the temperature about 10 minutes into the baking time.  I checked the loaf at 40 minutes, and the toothpick definitely did not come out dry**. I checked it again after 5 minutes, and it was still not ready. After a few minutes, it was finally ready (albeit a little toasty at the corners).

**Toothpick inserted should come out clean.

Extra Bonus: Pumpkin Pancakes


  • 1/3 cup pumpkin puree
  • 3/4 cup oats
  • 1 egg
  • 1 tsp ground flax
  • 1 tsp baking powder
  • a couple of drops of vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • a pinch of salt
  • 1/4 cup almond milk (I used homemade almond milk). 

Hint: Blend the wet ingredients first. Add the dry ingredients slowly, until you reach the desired consistency of pancake batter. I used oat flakes. You might wish to experiment with variations & quantities until you get it just right for you and yours.

Even with all of this weirdness, the Pumpkin Loaf was DELICIOUSLY moist and absolutely WONDERFUL!

Pancake recipe: What Really Happened

I added all the ingredients into the nutribullet (next time, I will use the food processor) and the mixture was much too thick. I then added a 2nd batch of ingredients (without the oatmeal). It was still very thick, but workable.

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