gluten-free pumpkin bread with oats It’s so moist, so nicely spiced with cinnamon and nutmeg, that you hardly notice it’s made from oats…no flour at all. We don’t eat exclusively gluten-free, but we love eating foods that are heart-healthy and taste amazing. Here you have all the tricks to make this delicious quick bread at home!
Pumpkin bread makes the best treat, but many of the recipes are like eating a frosted cake! That’s where this healthy pumpkin bread comes in. Let’s be honest, though: You can’t really call pumpkin bread a healthy food, because it’s full of sugar.
However, this one is healthier than the rest! It’s made from whole grain rolled oats, which means you get the health benefits of oats in every piece. (More on that below.) Here’s what you need for Gluten Free Dairy Free Pumpkin Bread.
INGREDIENTS FOR GLUTEN-FREE PUMPKIN BREAD WITH OATS
- 3 cups old-fashioned rolled oats (or 3 cups store-bought oats; do not add steel-cut or instant oats)
- 1/2 cup sugar or coconut sugar
- 2 teaspoons of baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons homemade pumpkin spice *
- 3 eggs (or flax eggs for a vegan)
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup of neutral oil
- 1 tablespoon vanilla extract
PREPARATION FOR MAKING GLUTEN-FREE PUMPKIN BREAD WITH OATS
Preheat the oven to 375 degrees. Grease an 8- or 9-inch loaf pan with coconut oil or oil.
Add the oats to a blender and blend until the oats are smooth to the ground and resemble flour.
Add all remaining ingredients to the blender. Blend until they all come together into a completely smooth batter, stopping and scraping down the blender bowl as needed.
Pour batter into the prepared pan. Bake 45 to 50 minutes, until a toothpick, comes out mostly clean (exact time depends on the size of the pan and your oven).
Let it cool in the pan to room temperature (this is important for the texture). Run a knife around the edges and back. Cut into thick pieces and serve (since this is 100% oatmeal, thicker slices are best).