gluten-free, vegan pumpkin loaf

Happy quarantine day….. 10? 11? Does anyone know? I don’t. I do know that I stocked up on canned pumpkin. Why? Well, I panicked in the grocery store and bought what was left, and what was familiar. Hence, canned pumpkin!

Scroll down for the recipe below! It is so yum! Very moist, and reminds me of Starbucks pumpkin bread!

Servings: 8

				Time: 45 mins
			
Difficulty: “easy”
Print

Ingredients
- 1.5 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1/3 cup melted coconut oil
- 1/2 cup dairy-free milk 
  (I used french vanilla nutpods!)
- 1 tsp vanilla extract
- 1 tbsp brown sugar
  (optional)

1. Pre-heat oven to 375ºF.
2. Grease a loaf pan.
3. Combine all ingredients.
4. Mix well.
5. Pour into a pre-greased loaf pan.
6. Sprinkle with brown sugar.
7. Bake for 35-40 minutes.
  (until toothpick comes out clean)
8. Enjoy!

www.movingmountainswellness.com

Advertisement

pumpkin protein donuts

I know the “pumpkin season” has come to a close (Happy December!), but I could not not share these Pumpkin Protein Donuts.  They are healthier than normal donuts, think baked not fried and packed with protein and real pumpkin puree.  Yum!  So go ahead and indulge in another pumpkin treat before the ‘nog flavors take over (I will take eggnog over pumpkin any day to be honest…but the ‘nog can wait a bit more).  

skinny mini pumpkin muffins

I have recently moved and although packing has never been a favorite of mine, this move was much easier than expected.  The packing, the transporting, the carrying, the unpacking, all were not quite as gruesome as I recall.  Maybe it is because I am use to moving every year and I have learned to make things easier (maybe I’ll do a moving tips post later).  I am not quite settled in yet…well, that’s an understatement.  If I am gauging this off of the level of groceries in my pantry and refrigerator, then I am dogging it.  One of the things I have learned from moving is this: it is a pain to transport food (in my opinion)–having to keep it all cold/frozen, worrying about spills and glass breaking etc.  That is why this time, I hadn’t been grocery shopping the two weeks prior to moving–and confession…I still have yet to go.  Needless to say, my food intake has been all over the place and it’s killing me and my workouts, but it has given me plenty of opportunities to use what I have and get creative.  Exhibit A: Skinny Mini Pumpkin Muffins.