Breakfast/Brunch / Food / Snacks

Vegan Pumpkin Pecan Bread


Since my early teens I have struggled with health issues. After being diagnosed with Celiac Disease and Hashimoto’s Hypothyroidism at about 15 years old, I realized that I would have to put in more work than the average person to maintain my health and mental clarity.

As I’ve grown, I have continued learning about my body and what I need to eat, how I need to exercise and what tools work for managing my stress. Even though I work hard to lead a healthy lifestyle complete with organic vegetables, cardio and meditation, I still struggle with symptoms such as bloating, mood swings, occasional rashes and inexplicable headaches.

So, I have chosen to devote this year to understanding why I’m still dealing with these issues. To accomplish this, I started working with a Naturopathic doctor which has helped immensely. She ran the tests I needed to finally understand what’s really going on in my body.

First, she tested my microbiome. We found out that I don’t have any good gut bacteria. She explained that some people are not able to colonize easily – I’m a non-colonizer lol! So, she put me on a super powerful probiotic called Mega Spore. So far, I’ve noticed less bloating and my nails seem stronger – I’ll take it!

After that, she tested my hormones. For this test, I had to provide a saliva sample. It was so hard to collect the amount of saliva that was required. I had to think of sooo many sour lemons!  The test results showed that my estrogen and progesterone were a little bit low. I was shocked! I actually thought she would say my estrogen was too high because I am sooo emotional sometimes. She suggested some herbs to help get my levels up. I take Gaia’s Women’s Balance every day and I supplement with an additional 250 mg of VItex (chaste tree berry) per day 5 days before my period or day 23 on until my period begins. She also suggests that I consume 1 tablespoon of ground flax seed per day since it’s an estrogenic food.

Next, she ran a blood test to see if I have a mutation on my MTHFR gene. It turns out that I have one mutation on each gene. It’s a little difficult to explain but it basically means that I don’t methylate B vitamins as efficiently as I should and I’m not able to detox my body very well. For this, I take a methylated B-vitamin complex and I take Liposomal Glutathione to promote healthy detoxing.  If you’re a woman of child-bearing age I definitely recommend getting tested!

The last but perhaps most helpful test that she ran was a General Food Panel: IgA/IgG test. This was a blood test that tested my antibodies to show which foods I’m reacting to as well as how severely I react. I discovered that I have a high sensitivity to eggs, almonds and coffee! Okay, when I saw coffee I cried for a couple days and I’m not even joking one bit. However, I’m happy to report that I have been coffee-free for one full month now and I no longer crave it. I’m now addicted to matcha, yay me! I also have a moderate reaction to sesame, blueberries, cranberries and sugar cane. She said once I cut these foods out of my diet, I should be able to heal my gut and all of my symptoms should eventually decrease as well. I’m pretty sure I have a long road until I’m completely healed but I do feel like my bloating has decreased and I haven’t had any headaches or rashes recently (knock on wood).

Okay so that was a very long winded way to tell you why I made Vegan Pumpkin Pecan Bread! I’m sorry but I just felt you should know the reason I had to search and search for a bread recipe that didn’t call for eggs. Actually, thinking of breakfast options has been difficult for me now that I know I cannot eat eggs. Most of my mornings consisted of scrambled eggs on gluten-free toast (that also contained eggs) and coffee with almond milk (aka 3 of my 7 sensitivities….anyone else wondering how I am still alive??)

I know what you’re thinking, “But you could just use egg replacer.” Well, that is true but have you tried egg replacer with gluten-free flour before? It creates a yucky gummy texture that I just CANNOT handle. Believe me when I tell you that this recipe is far superior to any recipe that originally called for eggs that were then replaced with fake eggs. I PROMISE!

Vegan Pumpkin Pecan Bread
Prep time
Cook time
Total time
Lucious, moderately spiced, maple sweetened pumpkin bread, full of toasty pecans and chewy dried figs is what this recipe delivers. A slice of this bread is perfect for breakfast with a warm cup of coffee or tea.
Recipe type: Breakfast
Serves: 1 loaf
  • 1½ cups Pamela's Gluten-free all purpose flour
  • ½ tsp baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup diced dried figs
  • ¾ cup chopped pecans
  • ½ cup light olive oil
  • ½ cup water
  • ½ cup cooked pureed pumpkin
  • ½ cup maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F. Grease an 8-by-4 inch loaf pan.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, figs, and pecans.
  3. In a medium bowl, whisk together the oil, water, pumpkin, maple syrup, molasses, and vanilla.
  4. Add the wet ingredients to the flour mixture, stirring gently just until the dry ingredients are moistened.
  5. Scrape the batter into the prepared pan.
  6. Bake until loaf is golden and springs back when touched, 40-45 minutes.
  7. Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack to continue cooling.
  8. Serve warm or room temperature.

I think the pictures are worth a thousand words. This bread is so delicious and it has allowed me to actually enjoy breakfast again….even without eggs or coffee! I hope you enjoy it as much as I do. If you have any questions about the tests I had done please don’t hesitate to reach out.

XO, Sam