I have no problem admitting, when it comes to anything fall or Thanksgiving related, I am all about #thingsbasicbitcheslove. I wear infinity scarves, add pumpkin to anything and everything I can, and I filter the hell out of pics of trees changing colors and then post it on instagram with a pithy, heart felt quotes. I also do a Friendsgiving the week before Thanksgiving, which is a great time to get together with friends and show them a little appreciation. One of my besties has Celiac disease, and I actually eat very little to no gluten products, so this gave me the perfect chance to try my hand at some gluten free recipes. This pumpkin bread recipe is one I experimented with, and it’s really delicious—and low calorie! Best of all, it’s a really healthy alternative. I also included a vegan version for my vegan friends (it can be soooo hard to find good vegan recipes! This one is quite good:)

Ingredients:

3 eggs

¾ cup full-fat canned coconut milk

1/3 cup of coconut nectar or pure maple syrup

1 tablespoon olive oil

1 teaspoon vanilla extract (make sure it reads gluten free)

1 cup pumpkin puree*

2 cups of Pamela’s gluten free flour

1 tablespoon baking powder

¼ teaspoon baking soda

1 teaspoon Celtic salt

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 tablespoons ground cinnamon

(Add seasonings to taste. I usually add more, but this is the traditional amount for recipes.)

* Pumkin puree: I prefer to steam fresh pumpkin and the puree it, but another good alternative is organic, BPA free canned pumpkin puree. It’s more expensive, but a safe choice for your health. ❤

Vegan Alternative:

1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)

1/4 cup olive oil

1/4 cup coconut nectar or maple syrup

1 cup pumpkin puree

2 Tbsp mashed ripe banana

2/3 cup dried coconut nectar sugar or packed brown sugar (may add more to taste)

1/2 tsp Celtic salt

2 tsp baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 tablespoons ground cinnamon

1/2 cup water

1/2 cup + 1 Tbsp almond meal (ground from raw almonds)

2 1/4 cup Pamela’s Gluten free flour mix

Directions:

1. Preparing to bake. Heat the oven to 350; grease and flour a 9-by 5-inch loaf pan.
2. Mix all dry ingredients and set aside.
3. Mixing the wet ingredients into the puree in mixing bowl, then add dry ingredients a little at a time. Stir until fully combined and silky smooth.
4. Pour the batter into the prepared pan.
5. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, usually about 45 to 50 minutes.
6. Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack before slicing bread.

Tada! A delicious, healthy version of spiced pumpkin bread. There’s not a single #basicbitch that won’t just love it, trust me! Nothing shows gratitude like pumpkin spiced anything…that’s just a fact! I hope you’re Thanksgiving preparations and plans are coming along well! There truly is so much to be grateful for each and every day! Much love and namaste!