Pumpkin Bread

Dairy Free Gluten-Free Vegetarian

Calories: 250 Proteins: 5.8 Carbs: 36.5 Fats: 11.5 Serves: 10 Note:Serving Size 1 Slice



½ cup mashed ripe banana

⅔ cup pumpkin puree

3 eggs - room temperature

⅓ cup BBF Naturally Refined Coconut Oil - melted

½ cup Oatsome

2 tsp vanilla extract

1 cup BBF Coconut Palm Sugar

2 cups all purpose gluten-free flour

1 tsp baking powder

½ tsp baking soda

1 ½ tsp cinnamon

1 ½ tsp pumpkin pie spice

¼ tsp salt

⅓ cup pepitas

1 tbsp pure maple syrup

¼ tsp cinnamon

Pinch of salt


1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment and non-stick spray for easy removal.
2. In a large bowl, whisk together the mashed banana, pumpkin puree, eggs, coconut oil, oatsome, vanilla, and sugar until smooth.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt and spices. Dump the dry ingredients into the wet and use a rubber spatula to stir until no dry spots remain.
4. Pour batter into prepared pan.
5. In a small bowl, combine the pepitas, maple syrup, cinnamon and salt. Stir until evenly coated.
6. Carefully sprinkle the pepitas on top of the batter and bake for 45-55 mins. Check for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean your bread is finished cooking.
7. Let the bread cool before serving.
8. Enjoy!