The perfect fall recipe

The Fall season is officially here (even if it doesn’t feel like it outside). So cue all the pumpkin spice recipes! This is an old recipe that I created last year, so I am bringing it back with a few updates that I know you will love.

This pumpkin loaf is all the things- gluten-free, organic, moist, fluffy and has the option to be made vegan! It is made with simple and whole-some ingredients and comes together in just under an hour. If you have some coconut flour left over but aren’t quite sure what to make with it, then this recipe is for you!

If you make this recipe, don’t forget to take a picture and tag me over on Instagram so I can re-share your creation. Also, if you love this recipe as much as I think you will, please consider leaving a comment and rating below. This helps my business so much.

Ingredients needed to make mini pumpkin spice loaves

You won’t need a ton of ingredients to make this recipe. The base of these mini pumpkin loaves are made with coconut flour and organic pumpkin. Then, for flavor the batter is seasoned with pumpkin pie spice and vanilla. Pumpkin pie loaves are sweetened with brown sugar and apple sauce!

• Coconut flour
• Pumpkin pie spice
• Baking powder
• Sea salt
• Organic Pumpkin puree
• Brown sugar
• Greek yogurt (can sub non-dairy yogurt to make vegan)
• Apple sauce
• Vanilla
• Coconut oil

How to make Pumpkin Spice Mini Loaves

Making these gluten-free pumpkin loaves are easy, quick and headache free! You’ll just need a few kitchen utensils and you’ll be on your way:

Tools needed

• One small mixing bowl
• One large mixing bowl
• Measuring cups
• Whisk
• Spatula
• Mini loaf dish

Start by preheating the oven to 375F and preparing the mini muffin tin by coating generously with non-stick spray, or lining each individual cavity with parchment paper.

Then, in a small bowl, combine coconut flour, pumpkin pie spice, baking powder and sea salt. Set this mixture aside while you combine the wet ingredients.

In a large bowl, combine organic pumpkin puree, brown sugar, greek yogurt, apple sauce and coconut oil. Mix with a whisk until ingredients are well incorporated.

Next, add the dry ingredients to the wet ingredients, and mix with a rubber spatula until well combined. Batter will be a little thick, that’s okay.

Add batter to the prepared mini loaf pan. These do not rise in the oven, so filling them to the top is recommended. Top with pumpkin seeds if desired, and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Remove mini loaf pan from the oven and let cool completely before removing the mini loaves. Once cooled, top with your favorite yogurt or cream cheese frosting.

What if I want to use a regular muffin tin?

You absolutely can use a regular muffin tin instead of a mini loaf tin. However, the cooking time may vary. I have not tested it this way yet, so I would recommend baking them for 30 minutes first and adding a few minutes on each time after that. You will know they are done when a toothpick inserted in the center comes out clean.

This recipe makes 4 mini pumpkin loafs. You can double the recipe to make more if desired.

Other Fall Recipes To Try:

• No Bake Pumpkin Bites
• Pumpkin Muffins
• Vegan Pumpkin Pancakes
• Flourless Pumpkin Blondies
• Air Fried Pumpkin Bagels