| 14 | 70 | 255 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 55 min | 10 |
| 2 cup | Gluten free flour (plain/all purpose) |
| 1 tsp | Baking soda |
| 1/2 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1/4 tsp | Ginger, ground (ground) |
| 1/4 tsp | Nutmeg, ground (ground) |
| 1 tsp | Cinnamon (ground) |
| 5 tbsp | Extra virgin olive oil (melted) |
| 2/3 cup | Maple syrup, pure |
| 1 cup | Pumpkin (canned) |
| 1/4 cup | Sour cream, light |
| 2 large | Egg |
| 1 tsp | Vanilla extract, pure (tsp) |
| 1/4 cup | Pumpkin seeds (pepitas) |
Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper and lightly grease it with cooking spray.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate mixing bowl, beat the melted butter, sugar, canned pumpkin, sour cream, eggs, and vanilla using an electric mixer until well combined.
Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and sprinkle pumpkin seeds on top.
Bake for 50–60 minutes or until a metal skewer inserted into the center comes out clean. Let cool before slicing and serving.
| Grain | 1.2 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.1 |
| Vegetables | 0.2 |
