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!
Gluten-Free, Vegan Pumpkin Loaf
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
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). 
Moving Mountains Wellness 