Citrus Orange Pumpkin Bread

Citrus Orange Pumpkin Bread, a recipe that is gluten free and dairy free, a cozy autumn treat
Banana bread's fancy cousin. Bright, citrusy, pumpkin infused.
(original recipe first published on HuffPost)


3 heaped tbsp. coconut oil

3 tbsp. maple syrup

¾ cup coconut sugar

1 large egg

1 ½ cups pumpkin puree

2 tsp. vanilla

Zest of 1 orange + juice of ½ an orange

1 ¼ cup buckwheat flour

¼ cup brown rice flour

1 ½ tsp. baking powder

1 tsp. baking soda

¼ tsp. cinnamon

1 tsp. sea salt

¼ cup pumpkin seeds


Preheat oven to 350°F. In a large bowl, whisk together the coconut oil, maple syrup, and coconut sugar until combined.

Add the egg, vanilla, zest and juice of the orange. Add your pumpkin purée and mix again.

Mix in your dry ingredients - add the flours, baking powder, baking soda, cinnamon and sea salt until everything is combined.

Grease your baking pan with coconut oil and lightly dust some flour to coat, shaking off the excess to prevent sticking. Pour in the mixture and top the entire loaf with your pumpkin seeds, gently pressing in.

Bake for one hour and check to see if a toothpick comes out clean. If not, pop the bread back into the oven for another few minutes.

Once baked, allow to cool in the pan for about 10 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!