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Gluten-Free Apple Pumpkin Loaf

Ingredients
  

  • 1/3 cup canola oil
  • 2 large eggs
  • 1 can (398ml) 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.
Tried this recipe?Let us know how it was!