Autumn is here and pumpkins are in abundance, so what better way to take advantage of this seasonal fruit than by making a pumpkin loaf– and what’s better than a pumpkin loaf? A pumpkin mini loaf of course! Because everything is ever so much more delightful in mini form.

These pumpkin loaves are hardy, moist and packed with nutty goodness. They’re also dairy-free. Yippee!

You’ll Need This…

2 cups pumpkin puree
1 cup raw whole almonds
2 cups raw pecan halves
1 cup whole wheat pastry flour
1 tbsp vanilla extract
2 tbsp pumpkin pie spice
½ cup maple syrup
½ cup spiced pumpkin seeds

Now, Do This…
Preheat oven to 300ºF

Grind the almonds and pecans into a coarse flour using a food processor, blender, pestle and mortar or the good ol’ plastic zipper bag and rolling pin method, which is fantastic if you need to get out some pent-up aggression or are simply working on those biceps.

Place the ground nuts into a medium bowl and add in your flour, cinnamon and pumpkin pie spice.

Add the maple syrup, vanilla and pumpkin pie spice.

Add the pumpkin puree. I recommend making your own pumpkin puree for a better flavor, but you can use canned pumpkin as well.

Fold to combine. The mixture will be thick and dense, but don’t fret! Its suppose to be that way.

Divide the mixture into four mini loaf pans or chuck it all into one standard size loaf pan. Either way, make sure to coat the inside of the pans with non-stick spray or line them with parchment.

Now, sprinkle the top of the loaves with the spiced pumpkin seeds. I personally used Trader Joe’s Pumpkin Spiced Pumpkin Seeds, however, raw pumpkin seeds work just as well.

You can also make your own spiced pumpkin seeds by lightly coating your seeds with oil, I suggest using cooking spray, then coating them with pumpkin pie spice or cinnamon sugar. Then toasting them in the oven until golden.

Bake for 45-75 minutes or until a knife comes out clean when you pierce it through the middle.

So, there you have it. Give them a go, you won’t be disappointed.