Oat Flour Pumpkin Bread
This Oat Flour Pumpkin Bread is gluten-free and delicious, perfect for breakfast or a snack.
Equipment
- loaf pan
Ingredients
Dry Ingredients
- 1 ½ cups oat flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ¾ cup pumpkin puree
- 1 cup maple syrup
- 3 large eggs
- ¼ cup melted coconut oil
Instructions
Baking Instructions
- Preheat the oven to 350ºF and lightly spray a 9-inch by 5-inch loaf pan with oil. Press a piece of parchment paper into the bottom.
- In a large mixing bowl, combine the oat flour, pumpkin, maple syrup, spice, eggs, oil, baking powder, and salt. Mix well.
- Pour the batter into the prepared pan, and use a spatula to smooth the top. Bake until the loaf rises and cracks on top, about 55 minutes at 350ºF.
- Let the pumpkin bread cool completely, as it will have a slightly gummy texture when it's warm. Slice the cooled bread and serve right away.
- Leftovers can be stored in an airtight container on the counter for up to 48 hours, or in the fridge for up to a week.
Notes
Nutrition information is for 1 of 12 slices. This information is automatically calculated, and is just an estimate, not a guarantee.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 47mgSodium: 119mgPotassium: 236mgFiber: 2gSugar: 17gVitamin A: 2450IUVitamin C: 1mgCalcium: 82mgIron: 1mg
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