Pumpkin Loaf

Busy times around here so I apologize for the to-the-point post today. I’m in the midst of a blog makeover so stay tuned for exciting changes that will hopefully make your visit more enjoyable 🙂 Thanksgiving is coming up! Are you looking for a brunch or dessert idea for your family get together? Give this pumpkin loaf a try! It’s infused with yummy fall spices and is sure to be a hit. People will be begging for seconds!

Vegan/Gluten-free/Soy free



  • 1/2 c almond milk
  • 1 tsp apple cider vinegar
  • 1 3/4 c brown rice flour
  • 3/4 c coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1 c pumpkin puree
  • 1/2 c coconut oil, melted
  • 3 tbsp orange juice
  • 1/4 c dried cranberries
  • 1/4 c walnuts, chopped
  • pumpkin seeds for on top


  1. Preheat oven at 350. Line a loaf pan with parchment paper
  2. Combine almond milk and apple cider vinegar in a small bowl. Set aside
  3. In a large bowl, combine all of the dry ingredients; flour, sugar, baking soda, baking powder, and spices
  4. In a separate bowl, combine all of the wet ingredients; pumpkin, coconut oil, and orange juice
  5. Pour the pumpkin and almond milk mixture into the large bowl of dry ingredients. Mix well by hand (using an electric mixer will over mix the batter and will make your loaf very dense!)
  6. Stir in the cranberries and walnuts
  7. Once mixed, transfer the batter into the baking pan (if your batter looks a little thick that’s ok!)
  8. Sprinkle some pumpkin seeds on top
  9. Bake for approximately 1 hour, or until a toothpick comes out clean




2 thoughts on “Pumpkin Loaf

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