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It is officially the first day of fall and it's certainly felt like it in the city! Last week, it didn't seem right to buy the pumpkin-themed items on display at Trader Joe's, but the low 60s and cool breeze this weekend convinced me to break open the canned pumpkin.


I've never really understood the "pumpkin spice" hype, but I have to admit I love a good pumpkin muffin! This recipe has been with my family since I was in preschool, and over the years I have tinkered with it to make it a bit healthier. My mom literally still has the recipe written out on a crumpled 8.5 x 11 sheet of paper from my preschool teacher. 

Pumpkin bread is never complete without a good crunch (I like to use walnuts or pecans) and a sweet morsel (dried cranberries or chocolate chips). Let me know what you think of this recipe!  

Pumpkin Bread.jpeg


  • 1 2/3 cups of gluten-free all-purpose flour

  • 1 1/2 cups of coconut sugar

  • 1 teaspoon of baking soda

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp cloves

  • 1/2 tsp nutmeg

  • 3/4 tsp cinnamon

  • 2 tbsp of agar agar mixed with 2 tablespoons of water

  • 1/2 cup canola oil

  • 1 cup canned pumpkin

  • 1/2 cup chopped pecans or walnuts (optional)

  • 1/2 cup cranberries or vegan chocolate chips (optional)


  1. Preheat oven to 325° F

  2. In a small bowl, mix the agar agar mixture, set aside

  3. Sift dry ingredients into a large bowl

  4. Whisk wet ingredients in a separate bowl, add in agar agar mixture and combine

  5. Create a well in the dry ingredient bowl, pour wet mixture and combine

  6. Fold in the optional ingredients

  7. Spray a 9″ x 5″x 3″ loaf pan with canola oil

  8. Pour batter into prepared pan

  9. Bake for approximately 70-75 minutes

  10. Let cool at least 30 minutes before cutting

  11. Store in an airtight container at room temperature for one week

Serves 10-12 

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