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–+ servings

Gluten Free Pumpkin Bread

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Servings 1 loaf

Ingredients
  

  • 1 cup + 3 tablespoons oat flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¾ teaspoon pumpkin pie spice (optional)
  • 3 eggs
  • ¾ cup granulated sugar
  • ¾ cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ¼ cup raw pumpkin seeds (optional)

Instructions
 

  • Preheat your oven to 350°F. Grease a standard sized loaf pan and line with parchment paper, if desired. 
  • In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Be sure to get out as many lumps from the flours as possible. 
  • In a separate bowl, add the pumpkin puree, eggs, vegetable oil, granulated sugar, and vanilla extract. Whisk together until everything is combined and smooth. 
  • Pour the wet ingredients into the flour mixture, and whisk just until the batter is smooth and there are no lumps. 
  • Pour into the prepared pan and top with pumpkin seeds, if desired. Bake for 50-55 minutes, until the top of the bread is golden and a toothpick comes out clean. Allow bread to cool completely before slicing. Enjoy up to 4-5 days!
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