Maca Pumpkin Bread

Hello pumpkin! Autumn has officially arrived. Beginning our autumn with this gluten free, vegan and refined sugar free pumpkin bread. It’s warm, rich and moist! Deeeelicious!

  • Feel balanced, grounded and simply tip top with your Organic Burst Maca - an adaptogen root that helps balance your hormones, support you in times of pressure and give stamina.
  • Keep fuller longer with the fiber content in pumpkin.
  • Amazingly mouth-watering!


For the wet ingredients:

  • 1 cup pumpkin purée
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla extract

For the dry ingredients:

  • 1 tablespoon Organic Burst Maca
  • 2 cups gluten free oat flour
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt


  • Walnuts or pecans (optional)


  1. Preheat oven to 350ºF.
  2. In a bowl, mix all the wet ingredients together. Set aside.
  3. In a separate bowl mix all the dry ingredients.
  4. Incorporate the wet ingredients into dry. Mix until all the ingredients are fully incorporated.
  5. Transfer the batter into an oiled loaf pan.
  6. Bake for 50 - 60 minutes or until top is golden brown and tooth pick comes out clean when tested.
  7. Allow bread to completely cool on a cooling rack.Slice and enjoy!

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