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  • Writer's pictureJeremy LaLonde


Updated: May 28, 2021

A simple whole food plant based loaf with minimal ingredients. It's a one-bowl fall classic that's good any time of the year!

Serve for a snack, healthy dessert or toast some for breakfast with nut-butter and fresh berries for a delicious breakfast!

Serves: 1 loaf, about 8-10 slices - you decide how thick you want it, don't put that shit on me.


  • 2 cups of flour (whole wheat or 1:1 gluten-free blend)

  • 1/2 cup coconut or cane sugar

  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, pinch of cloves)

  • 1 tsp baking soda

  • 1 tsp baking powder

  • pinch of salt

  • 1-2 tsp vanilla extract

  • 1/3 cup unsweetened plant milk (almond is what I use)

  • 1/3 cup applesauce

  • 1 1/2 cup pumpkin puree (NOT pumpkin filling)

  • handful of pumpkin seeds


Preheat your oven to 350 F, lightly grease loaf pan or prep a silicon pan.

In a medium bowl combine flour, sugar, spices and salt. Whisk that shit together - no bullshit lumps or anything.

In a large measuring cup mix together the vanilla, almond milk, applesauce, and pumpkin puree. Mix that all together till it's smooth-as-fuck.

Combine the wet and dry - mix well, but DON'T over mix anymore than you have to if you wanna keep it light and fucking beautiful. Pour it into a loaf pan and SMACK that shit against the counter to knock out all the bubbles.

Top the loaf with pumpkin seeds. Bake for 55-60 minutes. Let it cool for 5-10 minutes before removing from the pan. Once removed let it cool slightly on a wire rack before slicing.

Eat it for breakfast, a snack, or a dessert. However you do it SMASH IT into your mouth.


Cool before storing. Keep covered on a counter for 2-3 days, otherwise freeze.

Feel free to also add some chopped walnuts or pecans if you'd like. Hell, sprinkle a little extra coconut sugar on top if you wanna make it a little more treaty.

Can also add a 1/2 cup of chocolate chips if you want to make it more of a dessert.


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