Vegan Gluten Free Pumpkin Bread 1 Bowl Oat Flour Recipes

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GLUTEN FREE PUMPKIN BREAD



Gluten Free Pumpkin Bread image

This delicious gluten-free pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat.

Provided by Robyn Downs

Categories     Dessert

Time 55m

Number Of Ingredients 11

⅓ cup melted refined coconut oil
3 large eggs
1 cup pumpkin puree
1/2 cup pure maple syrup
1 tsp vanilla extract
2 cups oat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 tsp pumpkin pie spice
1/4 cup chocolate chips

Steps:

  • Heat the oven to 350F.
  • In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
  • Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
  • 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.
  • 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.
  • Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 42 mg, Sodium 201 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving

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