A moist, flavorful loaf that’s gluten-free and perfect for autumn treats.

Pumpkin Seed Loaf recipe packed with flaxseeds, chia seeds, and hemp hearts for added nutrition. This recipe is designed to be gluten-free and vegan, with healthy fats, fibre, and plant-based protein.

Ingredients:

  • 1 3/4 cups gluten-free flour blend (like Bob’s Red Mill)
  • 1/2 cup pumpkin seeds (plus more for sprinkling on top)
  • 2 tbsp ground flaxseeds (for flax eggs)
  • 2 tbsp chia seeds
  • 2 tbsp hemp hearts
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup or coconut sugar
  • 1/4 cup melted coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 whole eggs or 2 flax eggs (2 tbsp ground flaxseeds + 6 tbsp water, let sit for 5 minutes)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
  2. Prepare the Flax Eggs: In a small bowl, mix 2 tbsp ground flaxseeds with 6 tbsp water and let sit for about 5 minutes to thicken.
  3. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, or flax eggs, melted coconut oil, maple syrup, and vanilla extract.
  4. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking soda, and salt. Stir in the pumpkin seeds, chia seeds, hemp hearts, and ground flaxseeds.
  5. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until combined. Be careful not to overmix.
  6. Bake: Pour the batter into the prepared loaf pan and sprinkle extra pumpkin seeds on top for added crunch. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the loaf to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Pro Tip: Add 1/4 cup of chopped nuts (like walnuts or pecans) for extra texture and nutrients.

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