Pumpkin Loaf: Sugar Free | Dairy Free | Gluten Free

Posted by Ani Blinova on September 27, 2018





After a hot, steamy summer here in the Northeast, we are welcoming fall with huge, happy open arms. As October approaches, we are so excited to be thick in the fall season. Here's a super, duper yummy Pumpkin Loaf to start you off with - this goes wonderfully with a hot, steamy cup of Pumpkin Spice coffee first thing in the AM.




  • 2 cups almond flour
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Stevia Extract
  • 3 teaspoons pumpkin spice seasoning
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 can (15oz) pumpkin
  • 1 cup almond milk (we used homemade here!)


  • Preheat the oven to 400F. Spray a loaf pan with nonstick spray, or line with parchment paper
  • In a large bowl, sift together the flours, baking & powder, stevia, salt, and seasonings. Set aside
  • In a separate bowl, whisk together the eggs and vanilla
  • Mix in the eggs to the dry ingredients
  • Once incorporated, add in the pumpkin and the almond milk, and mix well.
  • Pour batter (which will be quite thick) into the loaf pan and bake for about 70 minutes.
  • Enjoy with a scoop of Vanilla Bean Wink!

Nutritional Information:

Serving Size: 1 slice Pumpkin Loaf with 1 scoop Wink Frozen Desserts. Recipe makes 16 slices.

Calories - 168

Fat - 9.8g

Carbs - 14.7g

Fiber - 8.4g

Sugar - 0g

Protein - 7.7g