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:
- Preheat Oven: Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- 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.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, or flax eggs, melted coconut oil, maple syrup, and vanilla extract.
- 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.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until combined. Be careful not to overmix.
- 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.
- 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.