A Fall favourite, easy to make Gluten-Free Pumpkin Bread. Pumpkin is a good source of potassium, vitamin C, fiber, and antioxidants. With only a handful of ingredients needed, this healthy recipe will give you the dessert without the guilt.
Gluten-Free Pumpkin Bread
1 cup puréed pumpkin (not pumpkin pie filling)
2 eggs, room temperature
⅓ cup avocado oil (or oil of choice)
⅓ cup almond milk
1 ¼ cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1)
½ cup certified gluten-free rolled oats (and some for sprinkling on top)
¾ cups granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon pumpkin spice
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Preheat the oven and 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, baking powder, salt, 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 or pumpkin seeds.
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.