• 1 stick butter, warmed to room temperature (1/2 cup)
  • 1 cup organic cane sugar (or use 1 cup coconut sugar instead)
  • 2 eggs
  • 1 15-ounce can organic pumpkin puree
  • 2 cups gluten-free flour (I like King Arthur’s brand)
  • 1 1/2  tsp Bina’s Aromatic Chai spice blend
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 Tbsp white vinegar
  • 2 Tbsp raw honey for glaze (optional)


  1. Preheat the oven to 325°F.
  2. Mix the butter and sugar together until fluffy, add eggs and pumpkin puree and beat until blended.
  3. In a small bowl, mix together flour, Aromatic Chai spice blend, baking powder, baking soda and salt.
  4. Add the flour mix to the butter, sugar, egg and pumpkin mixture, blending well.
  5. Add vanilla and vinegar. Mix only until everything is combined.
  6. Butter a 9×5-inch bread loaf pan for bread. Pour the batter into the pan.
  7. Bake for about 1 hour.
  8. Glaze with honey while still warm, if desired (optional).
  9. Cool completely before slicing.