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Gluten-Free Apple Pumpkin Loaf

By Carrie Adair


  • 1 loaf 


  • 1/3 cup canola oil
  • 2 large eggs
  • 1 can (398 ml) canned pumpkin
  • 1/2 cup granular Swerve sweetener 
  • 2 Tbsp brown sugar
  • 1 tsp each baking soda and baking powder
  • 2 tsp pumpkin spice @silkroadspices
  • 1/4 tsp nutmeg​  ​​​​
  • 1 1/2 cup shredded Honeycrisp Apples @panoramayyc   
  • 1 1/2 cup gluten-free flour blend (1 to 1) 
  • 1/4 cup coconut milk
  • 1/2 cup raw chopped walnuts


  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper. 
  2. In a stand mixer add the oil, eggs, and pumpkin. Mix well. 
  3. Add the sweeteners, baking powder, and soda and spices and mix.
  4. Add the shredded apples and mix on low speed.
  5. Add the gluten-free flour and coconut milk and mix on low, increase speed to medium and beat for a minute. 
  6. Fold in the walnuts. 
  7. Pour batter into lined loaf pan and bake loaf for 45-50 minutes. 
  8. Remove and cool.


  • Once loaf was cool, make a cream cheese icing. 
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