Description
A moist and flavorful gluten-free bread made with canned pumpkin and oats, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups rolled oats (blended into oat flour)
- 1/2 cup canned pumpkin
- 1/4 cup honey (or maple syrup for vegan)
- 1 cup almond milk (or non-dairy milk)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a blender, pulse rolled oats until they become a fine flour.
- In a large bowl, mix the oat flour, baking powder, salt, and cinnamon.
- In another bowl, combine canned pumpkin, honey, almond milk, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Let the batter rest for 10 minutes.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before slicing and enjoy!
Notes
For best results, use fresh oat flour and avoid overmixing the batter. This bread can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg