Gingerbread Pumpkin Loaf (gluten-free, oil-free, vegan)

Gingerbread Pumpkin Loaf (gluten-free, oil-free, vegan)

It’s November, that time of year when we start yearning for comfort and cozy as the cold weather settles in. We know there’s nothing quite as comforting as a snack that checks the nutrition box, and pairs perfectly with your morning or afternoon coffee or tea.

Our Gingerbread Pumpkin Loaf is sure to be a hit in your home and is the perfect addition to your recipe box for breakfast, dessert, or a snack. Most often enjoyed with a thin layer of chia jam, peanut butter, honey, or even just butter (vegan butter works too!), we promise you won’t regret dirtying up the kitchen for this one. It’s liver-friendly, free from refined sugar, and is easily customizable to meet your needs, whether that’s vegan or gluten-free.

If you’d prefer muffins over a loaf, this recipe is versatile in that you can easily pour the batter into muffin cups instead. Just remember, the muffins will cook a lot faster than a loaf, so judge accordingly with the toothpick trick (i.e., If a toothpick inserted into the middle of a muffin comes out clean, the batter should be cooked all the way through).

If you’re a liver patient, you diet is adjusted to meet your individual needs. Talk to you doctor about what’s best for you. In general, eating a balanced diet and avoiding foods high in fat, sugar, and salt can support a healthy or healthier liver.

Prep Time: 10 mins
Cook Time: 55-60 mins
Servings: 12 slices

Dry Ingredients

2 cups oat flour
1/2 cup almond flour
1/3 cup coconut sugar
3 tsp gingerbread spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup pure pumpkin (pumpkin puree, no sugar added)
1/3 cup maple syrup
¼ cup unsweetened almond butter (100% ground, unroasted almonds)
1/2 cup unsweetened almond milk
2 eggs OR 2 flax eggs (2 tbsp ground or milled flax + 5 tbsp warm water, let sit for five minutes until thickened)*
1 tsp apple cider vinegar

Gingerbread Spice Ingredients

1 tbsp cinnamon
1 tbsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice


(1)Make your gingerbread spice by combining the ground ginger, cinnamon, nutmeg, ground cloves, and allspice into a small bowl. Set aside.

(2)Sift all dry ingredients into your wet ingredient bowl and mix with a spatula until even and smooth. The mixture should be quite thick, and not too wet, not your typical cake batter texture.

(3)With your batter fully mixed, feel free to taste the batter and add more or less spice as you’d like. Our team likes to add in another half teaspoon of gingerbread spice for a little more flavour.

(4)Transfer mixture to loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean and loaf is baked through.

(5)Remove from oven and remove loaf from baking pan and let cool on a cooling rack. Once completely cool, use a serrated knife to slice.


*Note that with flax eggs the loaf will be slightly crumblier than with when made with regular eggs. When cooking, it will need longer as it doesn’t firm up as it does with regular eggs.

You’re welcome to use any nut butter alternative such as peanut butter or cashew butter instead of almond butter.

Use any alternative milk that you prefer, including coconut, oat, or cashew.

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