Gluten-Free Pumpkin Bread
Delicious and healthy, gluten-free pumpkin bread with oat flour is sure to satisfy all of your fall cravings! It’s easy and quick to make for any occasion.
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Servings: 2 Loaves
Calories: 136kcal
Ingredients
- 1 1/4 cups pumpkin puree not pumpkin pie filling
- 1/3 cup milk dairy or non-dairy
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 1/2 cups oat flour if you need the bread to be gluten free, use gluten-free oat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips if you need the bread to be dairy free, use dairy-free chocolate chips
- 1 1/4 cups cranberries
Instructions
- Preheat your oven to 350 degrees.
- Grease two glass loaf pans.
- In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla, and eggs.
- In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips and cranberries.
- Evenly divide the batter between the two loaf pans.
- Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center of a loaf comes out mostly clean.
- Cool before removing from the pan. Enjoy!
Notes
You can substitute brown sugar for the coconut sugar.
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 165mg | Fiber: 2g | Sugar: 8g
