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Cinnamon-Almond-Pumpkin Breakfast Loaf (Vegan, Gluten-Free, Yeast-Free, No Sugar Added)


This delicious loaf is great year-round, but especially superb in autumn when Pumpkin is #trending in the kitchen. It’s best baked fresh in the morning, served with fresh seasonal fruits (cinnamon-dusted apples , perhaps?), & almond-based yogurt. Don’t underestimate this multi-tasking “breakfast loaf” as a mid-day snack or later in the day or as a dessert bread too.

Dry Ingredients:
• 2 ¼ cups organic Almond Flour
• ¼ cup organic ground flaxSAMSUNG
• ¼ tsp organic Himalayan salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp stevia (optional)
• (optional) ½ cup unflavored or Vanilla plant-based protein powder for texture & buffness (I like LifeTme Life’s Basic Plant Protein Mix)

Wet Ingredients:
• 1 tbsp organic apple cider vinegar
• 1 or 2 tbsp Walden Farms Pancake Syrup, depending on your preference (Calorie / Sugar-free, see for more info: Walden Farms Pancake Syrup) – may substitute with agave or honey as well
• ¾ cup organic pumpkin puree
• 2 tbsp Earth Balance organic buttery spread (whipped)

Other items:
• 7”, 8” or 9” bread / loaf pan (will be smaller slices depending on size, do not use larger than 9”)
• Parchment Paper
• Large mixing bowl
• Small glass bowl
• Non-stick Coconut Oil cooking spray (I like Pompeian as they don’t use propellants)
• Foil

1. Preheat oven to 300F
2. Spray cooking spray in pan, cover entirely, line bottom with parchment paper, cut to fit base only, set aside
3. In large mixing bowl, combine dry ingredients, mix but do not blend or mash – retain texture
4. In small bowl, combine wet ingredients until well blended
5. Slowly stir wet mixture into dry ingredients, only until combined, do not blend or mash
6. Transfer to loaf pan
7. Bake for 15 minutes uncovered, remove from over & cover loaf pan with foil, bake for another 15 minutes or until knife pulls clean (may be total of 30-45 minutes depending on oven & optional  ingredients).

Tip: this one is a bit dense as I do not use yeast, hence the categorization as “breakfast bread”. This is perfect for me as the slices are somewhat small and filling (especially if you incorporate protein powder). However, Xanthan Gum may be used to achieve a lighter / fluffier texture, and of course, yeast is an option if you crave a bread that rises. The photo shown is the result of not using either.


S. Abbas

"About Me Haiku" - - - Quiet, mindful muse. Listener, writer, lover. Planning my escape.


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Cinnamon-Almond-Pumpkin Breakfast Loaf (Vegan, Gluten-Free, Yeast-Free, No Sugar Added)

by S. Abbas time to read: 1 min