Gluten Free Pumpkin Bread
This healthy Gluten Free Pumpkin Bread, made with no refined sugar or wheat flour, is packed full of delicious Fall flavors.
- 1 cup gluten free oat flour
- 1/2 cup 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 Greek Yogurt
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 cup pumpkin puree
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.
Use whole-wheat or white wheat flour if you are not needing gluten free.
Substitue honey for maple syrup.
Store in an airtight container in the refrigerator.
Serving: 1slice | Calories: 221kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 165mg | Potassium: 216mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg