Grain-Free Pumpkin Loaf (Gluten-Free)

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A healthy grain-free pumpkin loaf made without sugar, nuts, fats or dairy. This loaf is everything we love, pumpkin, fresh apples and bananas. In this recipe, I used coconut flour. When following a gluten-free diet, coconut flour is an excellent option because it is naturally gluten-free. Also, it is rich in protein, fiber has a good amount of iron, and is lower in carbs. I must confess I don’t use coconut flour in my recipes often enough. So, because I wanted to create a super healthy pumpkin loaf without sugar, fats and dairy, I also wanted this recipe to be grain-free. The pumpkin loaf turned out super moist, delicious and had a light pumpkin flavour. Another ingredient I have added is dried currants. Dried fruit gives the loaf more texture and extra sweetness. Currants are my favourite dried fruit, so I use them often in baking, but you can use just about any dried fruit like cranberries, raisins, apricots, dates or another favourite of mine is crystallized ginger. Every bite of this loaf is beyond delicious.

Now, because I couldn’t help myself, I also made the most delicious pumpkin spiced frosting. The frosting is totally optional, but in my family, it is a must when it comes to a fruit loaf. Yes, there is sugar and dairy in the frosting, so use it only if you must…a definite must in my house. The frosting makes this grain-free pumpkin loaf extra special!

I know this sounds like a fall recipe since the focus is on the pumpkin, but I like to include pumpkin in my diet throughout the entire year. Pumpkin is super low in calories and makes cakes, muffins and bread super moist without adding fats. Enjoy!

Ingredients

  • 6 large eggs
  • 1 cup grated apple (I used a cheese grater)
  • 1/2 cup mashed ripe banana (1 banana)
  • 2 tsp. Pure vanilla extract
  • 1 Tbsp. GF ground cinnamon
  • 1/2 tsp. GF ground nutmeg
  • 1/4 tsp. Himalayan salt
  • 1/2 cup + 1 Tbsp. GF coconut flour
  • 1 tsp. baking soda
  • 1 cup dried fruit; such as currants, cranberries, raisins, chopped apricots, chopped dates or chopped crystallized ginger
  • OPTIONAL PUMPKIN SPICED FROSTING
  • 1/2 cup cream cheese, softened
  • 1 cup powdered sugar
  • 2 Tbsp. Pumpkin puree
  • 1 Tbsp. Fresh lemon juice
  • 1/2 tsp. Pure vanilla extract
  • 1/4 tsp. GF ground cinnamon
  • Instructions

  • Preheat oven to 350 F and line the bottom of a 9-inch x 5-inch loaf pan with parchment paper
  • In a large bowl, using an electric mixer whisk the eggs until frothy. Add apple, pumpkin, banana, vanilla, cinnamon, nutmeg and salt. Mix to combine.
  • Add coconut flour and baking soda and mix. Stir in dried fruit
  • Transfer batter into prepared loaf pan and bake for 45 - 50 minutes until firm to touch. Cool in the pan for 15 minutes, then transfer the loaf onto a cooling rack to cool completely
  • For the pumpkin frosting, add everything into a blender and mix until smooth. Spread over cooled loaf


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