Homemade Pumpkin Bread - Gluten Free
Ingredients
- 2 cups Gluten-Free Oat Flour
- 1 cup Pumpkin Puree
- 2 Eggs
- 3/4 cup Plain Greek Yogurt or Plain Nondairy Yogurt
- 1/2 cup Pure Maple Syrup
- 1/4 cup Date Sugar or Maple Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 tablespoon Ceylon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 tablespoon Vanilla Extract
- 1 tablespoon Melted Coconut Oil
- 1/2 teaspoon Salt
- Chopped Nuts
- Dark Chocolate Chips
- Carob Chips
Directions
Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
In a large bowl, mix together the wet ingredients.
Gradually stir in the dry ingredients until just combined and no dry clumps remain.
Pour the batter into the prepared loaf pan.
Bake for 50-55 minutes, or until a knife inserted into the center comes out clean.
Let the loaf cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely before slicing.
Frequently Asked Questions
How should I store this homemade gluten-free pumpkin bread to keep it fresh?
This gluten-free pumpkin bread can be stored tightly wrapped at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, let the loaf cool completely, slice, and freeze in an airtight container for up to three months. Thaw slices at room temperature before enjoying.
Can I substitute the gluten-free oat flour in this recipe?
While this recipe is optimized for 2 cups of gluten-free oat flour, you can potentially substitute it with an equal amount of a 1:1 gluten-free all-purpose blend that contains xanthan gum. Be aware that the texture may vary slightly since oat flour adds a unique moistness.
What is the best way to make this maple-sweetened pumpkin bread ahead of time?
This bread is excellent for making ahead; bake the loaf according to the instructions (55 minutes at 350°F/175°C) and allow it to cool completely before slicing. You can store the whole loaf wrapped well in the refrigerator for up to a week, making it perfect for holiday meal prep.
