Gluten-Free Pumpkin Spice Bread
This delightful loaf of bread will fill your kitchen and home with the cozy aroma of fall. Put your pumpkin patch pie pumpkin to work by roasting, pureeing, and baking into a delicious loaf of gluten-free pumpkin spice bread!
- 2 whole eggs
- 1 cup fresh pumpkin puree
- 1/3 cup olive oil
- 1/4 cup plant-based milk
- 1 teaspoon pure vanilla extract
- 1 cup oat flour (gluten free)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 4 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 3 teaspoons Paleo baking powder (*see notes)
- Step 1
Preheat the oven to 350°F and line a 9x5" bread pan with parchment paper.
- Step 2
In a medium mixing bowl, add the eggs and whisk. Then add the rest of the wet ingredients and whisk until well-combined.
- Step 3
In a medium mixing bowl, add the dry ingredients and whisk until well-combined. Add the dry ingredients to the wet ingredients gradually, stirring to combine. Let the batter rest for 5 minutes to allow the dry ingredients to absorb the wet ingredients.
- Step 4
Transfer the batter to the parchment paper lined loaf pan and bake in the oven for 45-50 minutes.
- Step 5
Remove the pan from the oven and allow the loaf to cool in the pan for 20 minutes. Transfer the loaf to a cookie sheet to finish cooling. Enjoy fresh or store in an airtight container in the fridge for up to 3-5 days or freeze.
*See Delightful Mom Food's Paleo baking powder blend (https://delightfulmomfood.com/homemade-baking-powder-formula-paleo/)