Name: Healthy Gluten Free Pumpkin Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 9
Ingredients: 1 cup oat flour (whole-wheat or white wheat flour if you are not needing gluten free); 1/2 cup of almond meal flour; 2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/4 cup coconut oil (melted); 1/4 cup of Greek Yogurt; 1/4 cup maple syrup (or honey); 1 teaspoon vanilla; 1 cup pumpkin puree; ½ cup chopped tree nuts (optional)

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This�Healthy Gluten Free Pumpkin Bread is packed full of delicious Fall flavors. Made with no refined sugar or wheat flour!

�

I have already started my pumpkin cravings with so much excitement for crisp air that will be moving in sooner than we think.

Yesterday I made this healthy gluten free pumpkin bread. Most recipes you find for pumpkin bread have so much sugar added. �Most recipes I find have 1 cup but some had as much as�2 cups! �Wowza! �I decided to use a little maple syrup to sweeten this loaf.�Honey would be just a great too.

I’m sometimes�a little nervous when deciding to change a recipe with healthy swaps because there are failed attempts sometimes. �Oh, they still get eaten but they just aren’t worthy of photos and sharing with all of you. There might be an extra glasses of milk needed because it is too dry or it comes out too wet because I added too much oil or yogurt. That’s truly�the fun part of creating for me though.

I used oat flour in this recipe instead of whole wheat flour. �I debated but decided I wanted to go gluten free. �You can easily make your own oat flour by just grinding old fashioned oats in a food processor or blender. �Just be sure to measure the amount needed AFTER the oats are ground. �Then I added some almond meal flour because I think it makes it more moist as well as adding a little more protein.

I am so proud of this pumpkin bread! �It turned out so wonderfully moist and perfect.

INGREDIENTS

1 cup gluten free oat flour (whole-wheat or white wheat flour if you are not needing gluten free)

1/2 cup of almond meal flour

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/4 cup coconut oil, melted

1/4 cup of Greek Yogurt

1/4 cup maple syrup (or honey)

1 teaspoon vanilla

1 cup pumpkin puree (not with spices added)

� cup chopped tree nuts (optional)

DIRECTIONS

Preheat oven to 350 degrees.

Grease a loaf pan

In a large mixing bowl, whisk together the dry ingredients

IN a separate bowl, combine the pumpkin puree, maple syrup, eggs, greek yogurt, coconut oil and vanilla.

Whisk together completely careful not to overmix.

Fold in nuts if using

Pour the batter into the loaf pan.

Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Cover loosely with foil if top is browning too quickly.

Store in an airtight container in the refrigerator.

ENJOY!!

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4.5 from 2 votes

Healthy Gluten Free Pumpkin Bread

This Healthy Gluten Free Pumpkin Bread is packed full of delicious Fall flavors. Made with no refined sugar or wheat flour!

Course Snack

Cuisine American

Keyword gluten free pumpkin bread

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 9

Calories 194 kcal

Author Sherri

Ingredients

1 cup oat flour whole-wheat or white wheat flour if you are not needing gluten free
1/2 cup of almond meal flour
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup coconut oil melted
1/4 cup of Greek Yogurt
1/4 cup maple syrup or honey
1 teaspoon vanilla
1 cup pumpkin puree
½ cup chopped tree nuts optional

Instructions

Preheat oven to 350 degrees.
Grease a loaf pan
In a large mixing bowl, whisk together the dry ingredients
IN a separate bowl, combine the pumpkin puree, maple syrup, eggs, greek yogurt, coconut oil and vanilla.
Whisk together completely careful not to overmix.
Fold in nuts if using
Pour the batter into the loaf pan.
Bake for 50 -60 minutes or until a toothpick inserted in the center comes out clean.
Cover loosely with foil if top is browning too quickly.
Store in an airtight container in the refrigerator.
ENJOY!!