easy oat flour pumpkin bread

reader reviews

“Best tasting pumpkin bread! Very moist and delicious. I made it with my kids today and it was a hit, even with my picky eater." - Erica “Made this last night and the house smelled sooo good! EVERYONE gave it an A+, even the teen that groaned about ‘pumpkin’ LOVED it. Another winning healthy recipe.” - Angie

ingredients:

oil eggs pumpkin puree maple syrup vanilla extract oat flour baking soda baking powder koser salt pumpkin pie spice

about this recipe

gluten-free dairy-free refined-sugar free

This delicious, moist, gluten-free pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat. So easy to make in just one bowl!

STEP 1:

Heat the oven to 350F. In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.

STEP 2:

In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.

STEP 3:

Pour the batter into a greased 9×5 inch loaf pan. Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean

STEP 4:

Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.

STEP 5:

Store, covered, in the fridge for up to 5 days or freeze for up to 3 months.

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