Recipe: Gluten-Free Apple Pumpkin Loaf
A perfect combo of shredded apples and pumpkin baked in a loaf.
Scale
Ingredients
- 1/3 cup canola oil
- 2 large eggs
- 1 can (398 ml) canned pumpkin
- 1/2 cup granular Swerve sweetener
- 2 Tbsp brown sugar Swerve sweetener
- 1 tsp each baking soda and baking powder
- 2 tsp pumpkin spice
- 1/4 tsp nutmeg
- 1 1/2 cup shredded honeycrisp apple
- 1 1/2 cup gluten free flour blend (1 to 1)
- 1/4 cup coconut milk
- 1/2 cup raw chopped walnuts
Instructions
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper.
- In a stand mixer add the oil, eggs and pumpkin. Mix well.
- Add the sweeteners, baking powder and soda and spices and mix.
- Add the shredded apples and mix on low speed.
- Add the gluten free flour and coconut milk and mix on low, increase speed to medium and beat for a minutes.
- Fold in the walnuts.
- Pour batter into lined loaf pan.
- I didn’t want to overfill my loaf pan so I had enough batter for 2 giant muffins also.
- Bake muffins for 32-35 minutes and loaf for 45-50 minutes.
- Remove and cool.
- once loaf was cool I made a cream cheese icing for the loaf.