Gluten Free Pumpkin Bread
Delicious pumpkin bread made in your blender! Try this healthy gluten-free pumpkin bread with oat flour, maple syrup, and greek yogurt.
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 2/3 cup maple syrup
- 1/3 cup olive oil
- 1/3 cup plain greek yogurt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Position oven rack to the middle and pre-heat oven to 350 F.
- Lightly grease your loaf pan and line with parchment parchment paper. Set aside.
- Add all ingredients to a large blender. Blend until completely smooth, scraping down the sides as needed. This will take about 30-45 seconds.
- Pour batter into prepared loaf pan. Smooth the top with a spatula so it's flat in the pan.
- Transfer to the oven. Bake for about 45-55 minutes, or until the top is set and golden. A toothpick inserted into the center should come out mostly clean, with just a few moist crumbs.
- Allow pumpkin bread to cool in the pan for 15 minutes before transferring to a wire rack. Cool completely to room temperature before slicing or your pumpkin bread will fall apart and be slightly gummy.
Calories: 211kcal, Carbohydrates: 28g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 288mg, Potassium: 183mg, Fiber: 3g, Sugar: 14g, Vitamin A: 3862IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 1mg