Spiced Pumpkin Loaf / Pane Dolce alla Zucca

IMG_6218Outside, the air is getting colder. Halloween (unfortunately) is over until next year. Yet again, another huge pumpkin arrived on my doorstep. This time, the great orange sphere appeared with compliments from the kind souls over at Vivai Fleming, who keep my fridge full of seasonal, local vegetables and never forget about me when pumpkin season arrives.

This is what was left of the pumpkin bread when I left the kitchen for 1/2 hour to take a shower…

I was inspired to make a pumpkin loaf after perusing the Internet and coming across the minimalistbaker.com’s recipe for moist, sweet, tender, spiced, gratifying pumpkin bread. Last year, I made a various number of different pumpkin breads and muffins (so much so that I even made and bottled my own pumpkin spice blend), but they were mostly paleo and not completely vegan. This year, I altered a few of the ingredients, using Minimalist Baker’s recipe as a guideline, (I changed some ingredients and measurements) and I must say, the result was ridonkulously good! So yummy, in fact, that the entire loaf disappeared within the hour. I didn’t even have enough time to let it cool. Nor was I able to practice my fledgling food photography skills but I did find a nice little app (photogrid) that lets me make posters of my food pics with text. A whole new world.

And by the way, the pumpkin loaf goes amazingly well with a nice warm cup of creamy almond-milk chai. (chai recipe to come…)

In the meantime, make this pumpkin bread. Trust me.

Spiced Pumpkin Loaf


  • 1 ½ flax eggs (1 ½ tbsp. ground flaxseed and 4 tbsp water)
  • ¼ cup extra virgin olive oil
  • ¼ cup maple syrup (or raw honey)
  • ¼ cup pumpkin puree
  • 2 tbsp mashed (ripe) banana
  • 2/3 cup raw coconut sugar (packed)
  • ½ tsp sea salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (I make mine with a mix of cinnamon, cloves, cardamom, ginger and nutmeg)
  • ¼ cup water
  • 1 cup and 1 tbsp gluten free rolled oats
  • ½ cup and 1 tbsp almond meal (ground almonds)
  • ½ cup quinoa flour
  • ¾ cup brown rice flour
  • 1 handful of raw pumpkin seeds
  • 1 handful of pecans


Prepare the flax egg by mixing the water with the ground flaxseed and set aside for a few minutes. Preheat oven to 375 F (190C). Add flax eggs to pumpkin, mashed banana, maple syrup and olive oil and mix. Next, add the coconut sugar, baking soda, salt, cinnamon and pumpkin pie spice and stir. Add water and whisk together all ingredients. Add oats, almond meal, quinoa flour and brown rice flour. Stir.

Pour/scoop into a rectangular loaf pan lined with parchment paper and sprinkle the pumpkin seeds and pecans on top.

Bake for about 45 minutes (or until brown on the top and a toothpick comes out clean). Remove and let sit for at least 20 minutes before slicing.


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