Gluten Free Whole Grain Pumpkin Bread

Bowls, whisk , 9×5 inch loaf pan , toothpick , wire rack .

10 minutes

55 minutes

American

Gluten Free, Whole Grain, Pumpkin Bread

Breakfast / Snack .

Baking

Gluten Free .

1

1 cup of gluten free all

purpose flour

1/2 cup of almond flour

1/2 cup of oat flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

2 teaspoons of ground cinnamon

1/4 teaspoon of ground nutmeg

2 eggs

3/4 cup of pumpkin puree

3 tablespoons of melted coconut oil

3 tablespoons of maple syrup

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray and set aside.

In a large bowl, whisk together the gluten free all-purpose flour, almond flour, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined.

In a separate bowl whisk together the eggs, pumpkin puree, coconut oil and maple syrup until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

Calories – 250, Fat – 8g, Carbohydrates – 38g, Protein – 5g

This delicious gluten free whole grain pumpkin bread is perfect for breakfast or as a snack! It’s made with simple ingredients like gluten free all-purpose flour, almond flour, oat flour and spices like cinnamon and nutmeg for an extra flavor boost! It’s easy to make and only takes 45 minutes from start to finish! Enjoy!

4

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