Description
This healthy pumpkin bread is moist, naturally sweetened, and bursting with warm fall spices—made entirely with wholesome, gluten-free, and dairy-free ingredients. Topped with a dreamy cashew maple frosting, it’s the perfect nourishing treat that doesn’t compromise on flavor. Bake it once, enjoy it all week!
Ingredients
Pumpkin Bread:
4 cups (460g) finely ground Bob’s Red Mill Gluten-Free Organic Quick Oats
2 tsp baking soda
3 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt
3 cups (730g) pumpkin purée (not pumpkin pie filling)
1 cup (186g) organic coconut oil, melted
1½ cups (210g) organic coconut sugar
4 large eggs or 4 flax eggs*
½ cup (120ml) almond milk
2 tsp vanilla extract
Cashew Maple Frosting:
1½ cups raw unsalted cashews, soaked overnight
1 cup (220g) coconut cream**
4 tbsp pure maple syrup
2 tbsp almond milk
½ tsp ground cinnamon
*Flax eggs = 1 tbsp ground flaxseed + 2.5 tbsp water (per egg)
**Refrigerate a can of full-fat coconut milk overnight and use the thick cream on top
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8×4” loaf pans.
Blend oats into a fine flour using a food processor or high-speed blender.
In a large bowl, mix oat flour, baking soda, cinnamon, pumpkin pie spice, and salt.
In another bowl, whisk together pumpkin, coconut oil, coconut sugar, eggs (or flax eggs), almond milk, and vanilla.
Combine wet and dry ingredients. Pour into prepared pans.
Bake for 45–55 minutes, or until a toothpick comes out clean. Cool completely.
For frosting: Blend soaked cashews with remaining ingredients until smooth and creamy. Frost loaves once fully cooled.
- Category: breakfast
Nutrition
- Calories: 210
- Sugar: 9g
- Fat: 12g
- Carbohydrates: 22g