Once the fall season finally arrives in Toronto, it means lots of fresh organic apple and pumpkin picking - which are two of my favourite things to combine in dessert recipes.
Now, I know that most people either really love pumpkin or they really hate it. Usually, it's based on having tried pumpkin pie, and if you don't like pumpkin pie then it can really ruin your lifelong impression of pumpkin. The key is to try pumpkin (more than once, as it takes up to 10 times to acquire a taste) in different recipes (like bars, squares, cookies, smoothies, curries, roasted) perhaps in a smaller dose, because this orange-hued fruit is rich in vitamins, minerals, and fibre. The key antioxidant, beta-carotene, can protect the body against certain cancers, diabetes, and obesity.
So thanks mom for that because I'm definitely pro-pumpkin and a former Starbucks PSL (pumpkin spice latte) fan, which thanks to the thousand pounds of sugary sweetness my palette can no longer handle, I gladly make from scratch at home. I LOVE using pumpkin puree in everything during autumn, from smoothies, overnight oats bowls, and dessert recipes. Adding it this apple loaf was just the perfect touch!
Many people look at dessert and feel guilty or regretful for wanting to indulge. It's about balance and occasionally indulging but you don't have to feel guilt or that you're veering off track from your health and weight-loss goals, if you simply swap a few potentially harmful ingredients with health-supportive ones. This Fall Fusion Apple Pumpkin Loaf recipe is free of gluten, dairy, and refined sugar.
As you may have noticed, most of my dessert recipes are gluten-free, dairy-free, and refined-sugar free due to the culinary nutrition education that I undertook. Why? Because the instructor that designed this culinary nutrition education had Crohn's disease and was able to cure herself through nutrition and lifestyle. Based on my food philosophy, the recipes that I share are meant to be health-supportive and inclusive to others, as most people are undiagnosed or haven't recognized that they have some form of gluten intolerance or dairy intolerance that creates inflammation in the body and contributes to their health conditions. Also, processed sugar is over-consumed by most people, and sugar also contributes to inflammation in the body. I opt to use natural sweeteners in baking like raw honey, pure maple syrup, or blackstrap molasses that are sweet and contain other nutritious constituents.
Fall Fusion Apple Pumpkin Loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Servings: 8 – 10
Ingredients:
1 2/3 cup gluten-free flour blend
3 tsp ground cinnamon
2 tsp pumpkin pie spice (see recipe below)
1/2 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
1/4 to 1/2 cup raw walnuts or pecans, chopped
1 cup pumpkin puree
1 medium gala apple, skin-on, cored and chopped
2 eggs
3/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 tbsp raw pumpkin seeds
Instructions:
Pre-heat the oven to 350 degrees F. Grease a loaf pan with coconut oil.
In a medium-large mixing bowl, combine the flour, cinnamon, pumpkin pie spice, coconut sugar, baking soda, and baking powder, and whisk together. Then add the remaining ingredients except for the pumpkin seeds, and mix until well combined.
Pour into the loaf pan and sprinkle the pumpkin seeds on top. Bake in the oven for 45 minutes to 1 hour, until the centre is cooked. After 45 minutes, check if the centre is cooked with a toothpick or knife. Insert into the loaf and if it comes out clean, it’s done.
Remove from the oven and allow to cool for 20 minutes before serving. Enjoy!
*NOTE: Mine took 1 hour to bake. This is a moist loaf recipe, thanks to the juiciness of the apple.
Pumpkin Pie Spice
Prep Time: 5 minutes
Servings: 2.5 tbsp
Ingredients:
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp freshly ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves
Instructions:
Combine together in an airtight container and shake. Store for up to six months. Enjoy!
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