Easy Pumpkin Bread (GF)
You know what time it is….
Thar time of year where you’re bombarded with pumpkin-pie, apple-spice EVERYTHING. Hey, I’m not complaining. I’m jumping right on board.
You’ll can catch me almost every weekend baking a fresh loaf of something fall-inspired. I mean the smell that fills my apartment…UNREAL.
Nothing makes me happier than heating up a slice with my morning coffee or offering to some friends when they stop by.
You can pair this with just about anything, but I HIGHLY recommend slathering your slice with a nut almond butter or pumpkin butter. Which one would you go for?
Yield 1 Loaf (About 8 slices)
Prep time 10 minutes
Cook time 60 minutes
Ingredients
Wet Ingredients
1/4 cup coconut oil, melted
1 egg
1 cup 100% canned pumpkin puree
1/4 cup brown or coconut sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
Dry Ingredients
2 cups oat flour (for make oat flour: blend certified gluten-free whole, rolled oats in a blender until fine consistency)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
1/4 teaspoon salt
Directions
Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper and grease with olive oil spray. Set aside.
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, egg, and vanilla. Whisk until well incorporated.
Add the dry ingredients: oat flour, baking soda, baking powder, spices, salt.
Mix all together—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. The batter is meant to be very thick.
Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center—mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up close to how it looks raw.
Using a butter knife, cut a slit down the center (or off center, based on your preference). Bake for 50-60 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
Allow to cool for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
NOTES:
STORAGE SUGGESTIONS: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
MAKE IT VEGAN: Replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
MAKE IT EGG FREE: Replace the eggs with flax eggs.
MAKE IT GLUTEN FREE: Ensure you’re using CERTIFIED gluten-free oats. Bob’s Red Mill’s or King Arthur’s all-purpose gluten-free flour blend also works well.
