Gluten-Free Pumpkin Bread (10 Ingredients

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin

• Refrigerated

  • 1/3 cup Almond milk
  • 2 Eggs

• Breakfast Foods

  • 1/2 cup Certified gluten free rolled oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 2 3/4 cups Gluten-free flour blend
  • 3/4 cups Granulated sugar
  • 1/2 tsp Pumpkin spice

• Oils & Vinegars

  • 1/3 cup Canola oil

Found on glutenfreepalate.com

Description

Ingredients

• 1 cup puréed pumpkin (not pumpkin pie filling)
• 2 eggs, room temperature
• 1/3 cup canola oil
• 1/3 cup almond milk
• 1 1/4 cups gluten-free flour blend (I used RYZE Yellow Flour Blend )
• 1/2 cup certified gluten-free rolled oats (and some for sprinkling on top)
• 3/4 cups granulated sugar
• 1 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice

Directions

• Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
• Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
• In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.
• Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
• Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.