Gluten-Free Pumpkin Bread

Easy and flavorful, moist gluten-free pumpkin bread with oat flour is loaded with pumpkin spice flavor, tart cranberries, and melty chocolate!

5 from 1 vote

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Course: Clean Eating Snacks

Cuisine: American

Prep Time: 10

Cook Time: 45

Resting Time: 30

Total Time: 1 25

Servings: servings (2 loaves)

Calories: 131kcal

Author: Violet Parcha

In a large mixing bowl, whisk together the pumpkin puree, yogurt, coconut sugar, eggs, apple cider vinegar, and vanilla.
15 ounces pumpkin puree, 3/4 cup coconut sugar, 3 eggs, 1/3 cup yogurt, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
In a separate bowl, whisk together the dry ingredients: oat flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3 cups oat flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon salt
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the cranberries and chocolate chips (if you're using).
1 1/4 cups cranberries, 1/3 cup chocolate chips
Cover and place the batter in the fridge to rest for 30 minutes.
Preheat your oven to 350 degrees and grease two glass loaf pans.
Evenly divide the batter between the two pans.
Bake for 40-45 minutes or until a toothpick inserted into the center of a loaf comes out mostly clean with a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing.