Description
This easy Pumpkin Gluten-Free Bread is one of my guilt-free favorites, especially in the Fall! A moist and tender sweet bread made with gluten-free oat flour, sweetened with only maple syrup, and can easily be made dairy-free. Get your pumpkin spice ready!
Ingredients
Units
Scale
- 3 cups old-fashioned oats
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 1 cup pumpkin puree
- 1 cup almond milk (or your favorite cow's milk)
- 3 tablespoons melted coconut oil (or your favorite oil)
- 3/4 cup maple syrup
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- Desired seeds for topping (I used a mix of pumpkin and sunflower)
Instructions
- Preheat oven to 375°F. Grease your loaf pan with baking spray and set aside.
- Place oats into blender or food processor and puree until they are the consistency of flour.
- Add pumpkin pie spice, baking soda, and sea salt in with the oat flour and pulse until combined.
- In a large mixing bowl, whisk together pumpkin puree, almond milk, coconut oil, maple syrup, eggs, and vanilla extract until combined.
- Fold the dry ingredients into the wet until just combined. Avoid over stirring.
- Pour batter evenly into prepared loaf pan and sprinkle the top with seeds.
- Bake for 35-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool on cooling rack for 5-10 minutes before cutting into.
Notes
- Serve straight out of the oven or store in a sealed container or wrapped tightly in plastic wrap for up to 3 days. Also, can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Keywords: Pumpkin gluten-free bread