Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is just a great addition, I highly recommend it!
Pumpkin Molasses Loaf {gluten-free + vegan}
Author: Victoria Laine
Serves:: 1 large -or- 8 mini loaves
Prep time::
Cook time::
Total time::
Ingredients:
- WET:
- ¼ cup ground flax
- 1½ cups pumpkin puree
- ¼ cup blackstrap molasses
- ¼ cup cashew butter
- ¼ cup lemon juice
- ½ cup water
- DRY:
- 1 cup sorghum flour
- ¼ cup coconut flour
- ¼ cup arrowroot starch
- 1 tsp guar gum
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 cup dried apricots, chopped, or cranberries
- NUTTY TOPPING: (optional)
- ⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
- 2 Tbsp dark raw sugar
- 1 Tbsp maple syrup
- ½ tsp cinnamon
Directions:
- Preheat oven to 350°F.
- Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
- Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
- In a medium bowl, mix together the dry ingredients, including the dried fruit.
- Add the dry ingredients to the wet about a cup at a time and combine well.
- Either fold in the chopped nuts, or prepare Nutty Topping.
- Transfer batter into pan.
- Mix together Nutty Topping ingredients and gently press onto top.
- Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
- Cool completely before serving. Use a serrated knife to slice.
