Best Healthy Gluten Free Pumpkin Bread
Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
Equipment
- Oven
- Medium-sized mixing bowl
- Hand-held mixer
- Bread pan
Ingredients
- 1 1/2 cup oat flour GF is desired
- 1 1/2 cup blanched almond flour not packed
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 2 tsp. baking power
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 cup light brown sugar
- 1/3 cup butter melted
- 2 eggs room temperature
- 1 1/2 tsp. vanilla extract
- 1 heaping cup pumpkin puree
Pumpkin Spice Cream Cheese Frosting (optional)
- 4 tbsp softened cream cheese
- 4 tbsp softened butter
- 1/2 cup confectioners' sugar
- 2 tsp pumpkin pie spice
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
- In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
- Lastly, add the pumpkin puree and mix until combined.
- Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
- Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
- Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!
Notes
Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness.