Gluten-free Applesauce Pumpkin Bread

gluten free applesauce pumpkin bread.jpg

Makes 1 loaf

This delicious pumpkin bread is healthy, hearty and sweetened with applesauce and a drop of maple syrup instead of refined sugar, and made gluten-free by using almond flour instead of regular flour. It will win you over the first time you bake it and become your new favorite breakfast or snack!


  • 1 cup canned pumpkin

  • 4 eggs

  • 1 cup unsweetened applesauce

  • 1 tsp. vanilla extract

  • 3 tbsps. unsalted butter, coconut oil or ghee, melted

  • 2 ½ cups almond flour/meal

  • 1 tbsp. ground cinnamon

  • 2 tsps. pumpkin pie mix (or 1 tsp. each of nutmeg, ground ginger and pinch of cloves)

  • ½ tsp. sea salt

  • 1 tbsp. baking powder


  • Preheat oven to 350 degrees.

  • Grease a 9x5 inch loaf pan.

  • In a bowl, mix together the wet ingredients: pumpkin, eggs, applesauce, vanilla and melted butter.

  • In a separate bowl, mix together the dry ingredients: almond flour, spices, salt and baking powder. 

  • Combine wet and dry ingredients well and pour into greased loaf pan.  Spread batter evenly. 

  • Bake for 40 minutes until a toothpick comes out clean.

  • Cool for 15-20 minutes, remove bread from pan and place on cooling rack.  

  • Slice and enjoy!

  • To store bread, wrap in paper towel and seal in Ziploc bag or covered container in the refrigerator for up to a week or freeze for up to 6 months.  

Cashew Bread

Makes 1 loaf

This amazingly delicious cashew bread recipe has only 5 ingredients and couldn’t be easier to throw together!  If you’re looking to avoid gluten, sugar or any other ingredients that are found in store bought bread, this bread tastes as close to the real thing as any grain-free recipe you’ll find out there.  Perfect for sandwiches, making French toast, dipping into sauces or soups, homemade breadcrumbs or any other way you enjoy your bread!  This slightly adapted recipe is courtesy of Elana’s Pantry.  You can view the original recipe here:


  • 1 cup cashew butter
  • 5 large eggs
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt


  • Preheat oven to 350 degrees.
  • Pulse together cashew butter and eggs in a food processor until very smooth
  • Add apple cider vinegar
  • Add baking soda and salt
  • Pour batter into a greased 9x5 inch baking dish
  • Bake for 45 minutes
  • Cool for 2 hours.
  • Enjoy!

To store cashew bread, wrap in a paper towel and seal in a Ziploc bag.  Can be refrigerated for about a week.