If you are looking for a snack or side dish idea, but you don’t want to feel guilty about it? Check out this gluten-free recipe!
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Gluten-Free Pumpkin Bread
Servings: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 2 cup old-fashioned rolled oats
- 2 large Eggs
- 1/2 cup honey or equivalent agave
- 1/4 cup sugar or equivalent stevia
- 1 tsp Baking Soda
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- pinch nutmeg
- 1/2 tsp kosher salt
- 1/2 cup pecans
Instructions
- Preheat oven to 350° and line an 8"-x-5” pan with parchment paper.
- Combine pumpkin, oats, eggs, honey, baking soda, vanilla, cinnamon, cloves, nutmeg, and salt in a blender. Blend until you have a smooth batter, about 1 minute.
- Pour batter into prepared pan and sprinkle with pecans. Cover with aluminum foil and bake until a toothpick inserted into the middle of the bread comes out clean, about 35 minutes.
- Let cool in pan for 15 minutes, then invert loaf onto a cooling rack to cool completely. Slice and serve.
Notes
Recipe by: Lena Abraham
Photo by: Jon Boulton
Photo by: Jon Boulton