Gluten-Free Pumpkin Bread
Pumpkin puree, rolled oat, eggs, honey, sugar, vanilla, pecans, cinnamon, sugar and salt combine together in this Gluten-Free Pumpkin Bread. If you are finding a healthy and flavorful breakfast, just give this a go. My kids and I even love feeding our stomach with this bread at snack time. Its recipe is here, just make a good pumpkin bread of your own if you like. Enjoy!
Gluten-Free Pumpkin BreadCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
This gluten-free pumpkin bread is a “must-serve” food for Fall. If you love pumpkins, you can give it try whenever you have an appetite for.
2 c. old-fashioned rolled oats
1 c. pumpkin puree
2 large eggs
1/2 c. honey
1/4 c. sugar
1 tsp. baking soda
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. kosher salt
1/2 c. pecans
- Preheat oven to 350°F and prepare an 8″-x-5” pan lined with parchment paper.
- Add pumpkin, oats, eggs, honey, baking soda, vanilla, cinnamon, cloves, nutmeg and salt into a blender. Blend until smooth, about 1 minute.
- Transfer batter into prepared pan and sprinkle with pecans. Cover with aluminum foil and bake until an inserted toothpick 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.