Gluten-free pumpkin bread: my autumn go-to treat.

It’s yummy exactly as is or turned dessert-like with dark chocolate chips (I use Pascha 85% chocolate chips) and/or walnut or pecans.

Preheat oven to 350 degrees F, grease an 8×10 pan, and let’s get baking!


1 cup canned pumpkin

1/2 cup olive oil

1 cup date or maple sugar

2 teaspoons vanilla

2 eggs

1/3-1/2 cup apple cider


1 1/2 cups gluten free flour blend (I use Namaste) or regular flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon each allspice, ginger, clove

Bake for about 30 minutes.