Gluten Free Pumpkin Bread

White Flowers

     I think I hit the jackpot with this gluten free pumpkin bread. It's pumpkin season here but who's to say you can only enjoy pumpkin in the Fall!? It'll be pretty hard for me to wait until next year to whip up a batch of this bread again. It's a perfect breakfast/brunch item but would make a wonderful side to any meal.

    It's sugar, gluten and dairy free (and vegan when swapping out the eggs) with a hint of pumpkin spice. Topped with a complimentary streusel over the top for a little extra and it's perfection!!!

Gluten Free Pumpkin Bread

Ingredients

  • 1 1/2 C Gluten free oat flour

  • 1/2 C Coconut flour

  • 3/4 C Pumpkin puree

  • 1/3 C Tapioca flour

  • 2 Eggs

  • 1/4 C Maple Syrup

  • 1/4 C Coconut Cream

  • 1/2 Erythritol

  • 1/2 tsp. Baking soda

  • 3/4 tsp. Baking powder

  • Struessel Topping

  • 4Tbsp. Gluten Free Oats

  • 2 Tbsp. Erythritol

  • 2 Tbsp. Coconut Oil

  • 1 Tsp Cinnamon

Instructions

  1. Preheat oven to 350 degrees.

  2. Spray a loaf pan and line the bottom with parchment paper.

  3. In a high powered blender (or Cuisinart) blend oats into a fine flour.

  4. In a medium sized bowl combine the oat flour, coconut flour, tapioca flour, baking soda and baking powder.

  5. In a separate bowl combine the eggs, erythritol, pumpkin puree, coconut cream and maple syrup until well blended.

  6. Add into the flour mixture and mix well.

  7. Pour batter into the loaf pan.

  8. Bake for 35 minutes or until toothpick comes out clean.

  9. Let cool.

Tea Pot