Breakfast/ Recipes

Healthy Pumpkin Loaf

Gluten-free, Vegan

I don’t care if it’s not Christmas, or the Fall, or Thanksgiving or pumpkin season because I love anything pumpkin so much that I am gonna make this pumpkin loaf all year round!! Cheers to that! And let’s not forget how powerful pumpkin actually is for your health. Maybe that’s why I love to use it so often? Well nutrition is always on the forefront of my mind, and why I am always thinking about all the good stuff that I can put into my body to fuel it right.

So why Pumpkin?

Coming from the squash family, the orange pumpkin reminds us all of Jack-o-lanterns and Halloween as kids, or as beautiful decorations we can use around the house for thanksgiving. But aside from those large ones we use in those circumstances, did you know you can buy smaller, sweeter ones you can roast and puree at home? They are called Pumplin Pie (not the actual pie but a smaller, sweeter, pumpkin) Fantastic! Don’t have time to roast it at home? Don’t worry, just buy a can of unsweetened pumpkin puree instead.
Pumpkin has impressive health benefits that you don’t want to miss. Here are the reasons why you should add pumpkin to your diet today

  • It has tons of Vitamin A
  • It is high in fiber – one cup contains a whoping 7 grams!!
  • High in essential minerals like magnessium and potassium
  • Great source of Beta-Carotene- an important antioxidant
  • Provides a host of other vitamins and minerals

I always like to try to make my baking gluten-free, dairy-free and egg free. There are alot of reasons why I choose this lifestyle, and if you’d like to talk more about the benefits don’t hesitate to reach out! Just to name a few….. gluten and dairy can lead to sensitivities in the gut and lining, can lead to bloating and discomfort and lead to issue with health and weight loss in many people. For others, eggs tend to be aggravating for people with auto-immune disorders and is recommended against eating them. While they can be beneficial for some, I choose to replace egss in my baking with flax eggs or chia eggs most of the time. I discovered these issues along the way on my journey to optimal health, and am glad to say with all these changes I feel 100% better! Plus using substitutes for plain, white flour can offer you such higher nutrition content- and nutrition is key!

So we have talked enough about why this loaf is so darn good for you. But does it taste any good? Hell ya! I was so pleasantly surprised at how well this turned out- moist but not too dense, sweet but not overpowering, mild pumpkin flavour with a little nut butter and cinamon. The perfect combination to make your stomach sing. In this recipe I combine two different flours and some starch to give it a nice bread like consistency. When trying to make gluten-free recipes, the biggest challenge is creating something that isn’t really dense (although that can be really good too!). I used oat flour by grinding my oats in a blender until it forms a powder, and I also used quinoa flour. I love using quinoa flour in my recipes and here is why…….

Why use Quinoa Flour?

We all know what quinoa is by now- health nuts around the world have made this a popular grain (actually it is a seed but referred to as a grain) and is now consumed by almost everyone from the average joe to the health food fanatic. Quinoa flour is made by grinding the seed into a dusty powder. It is more yellow in appearance with a very earthy-nutty flavour, which makes it a perfect flavour for your baking. Quinoa ( and therfore quinoa flour) is very high in protein and fiber,  good source of iron, copper, thiamin and vitamin B6. It’s also an excellent source of magnesium, phosphorus, manganese and folate. POWERHOUSE right?

Now, if you want to jazz up your loaf a bit, and you love chocolate like I do, then adding a drizzle on top of this loaf really takes it to the next level!!! And the presentation is just spectacular!!! I mean look at these pics here. Isn’t that just mouth watering???

Try using it in some of your baking, and you can start with this recipe today? If you don’t have any quinoa flour today, most groceries now carry it or it can be easily ordered online. Too lazy to go shopping for quinoa flour but still want to make something gluten-free and vegan that is just as good and healthy for you? Try out the following!

Banana Breakfast cookies

Banana Nut Muffins

Blueberry Jam Chia Pudding

Making healthy things has never been so easy and so rewarding. I hope you really enjoy these recipes, and if you get a chance to make them, tag me on instagram!

Healthy Pumpkin Loaf

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breakfast, american, vegan american
By Nadia Zanini Serves: 8
Prep Time: 20 minutes Cooking Time: 25 mins Total Time: 1 hr 20 mins

A gluten free and vegan loaf that is moist and full of flavour!


  • 1 cup pumpkin puree
  • 1.5 cups oat flour
  • 1/2 cup quinoa flour
  • 2 tbsp starch (tapioca, arrowroot or corn)
  • 1 tbsp ground chia
  • 4 tbsp water
  • 1 tsp vanilla
  • 3/4 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 cup almond milk
  • 1/2 cup nut butter OR avocado oil *
  • 1 tsp pumpkin pie spice



Pre-heat your over to 350 degrees


Combine ground chia with the 4 tbsp of water to make your chia egg


If needed, grind oats in the blender to form a flour. In a large bowl, mix your oat flour, quinoa flour, tapioca starch, baking powder and coconut sugar together


In a separate bowl, combine your pumpkin puree, almond milk, peanut butter or oil, vanilla and chia egg. Mix well


Add your dry ingredients to your wet ingredients, mix


Line a loaf pan with parchment paper, add mixture


Bake in pre-heated oven for 25 minutes. Remove from oven and let cool for 25 minutes before removing from pan


  • 300 Calories
  • 47g Carbohydrates
  • 11g Fat
  • 3.9g Fiber
  • 8.1g Protein
  • 2g Saturated fat
  • 89mg Sodium
  • 25g Sugar
  • 8.3g Unsaturated fat


The nutritional information provided is an estimate only, using an only nutritional calculator, and can vary depending on the products use. It does not substitute for professional nutritional advice.

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