Gluten-Free Apple Pumpkin Loaf

By: Carrie (Wheatfreemom)

This loaf is the perfect thing for so many occasions! Having company over for brunch? Serve this loaf alongside a bowl of fresh fruit, parfaits of yogurt, lots of coffee and tea, and you’re all set. Looking for a hostess gift? Wrap this load in parchment paper and add a beautiful ribbon with a jar of cream cheese icing, and you’ve got the perfect gift.

Ingredients

1/3 cup canola oil

2 large eggs

1 can (398 ml) canned pumpkin

1/2 cup granular sweetner

2 Tbsp brown sugar

1 tsp each baking soda and baking powder

2 tsp pumpkin spice

1/4 tsp nutmeg

1 1/2 cup shredded honey crisp apple

1 1/2 cup gluten free flour blend (1 to 1)

1/4 cup coconut milk

1/2 cup raw chopped walnuts

METHOD / DIRECTIONS

  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.
  8. Bake muffins for 32-35 minutes and loaf for 45-50 minutes.
  9. Remove and cool.