Spread the Wellness
Wet Ingredients

  • 1 cup  pumpkin puree
  • ¼ cup melted coconut oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar
  • 1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins
  • 1 teaspoon  vanilla extract
Dry Ingredients

  • 2 cups gluten free oat flour
  • ½ cup almond meal or almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon whole cloves powder
  • ½ teaspoon nutmeg powder



  1. Preheat the oven to 150 °C.
  2. Line an 8-inch loaf pan with parchment paper or greased foil.
  3. In a large bowl add the wet ingredients: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  4. Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
  5. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick.
  6. Transfer batter into the previously prepared loaf pan. Garnish some pumpkin seed on top with a light spray of coconut oil.
  7. Bake for 55-65 minutes. Mine took 60 minutes. Insert a toothpick into the centre of the loaf, if it comes out clean the loaf is done.
  8. Allow cooling on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!