Pumpkin Bread

Cozy and perfectly spiced, this pumpkin bread makes mornings feel a little more special. Perfect for slow weekends or making ahead so breakfast is ready when you are. Easy to bake, easy to share, and just right with your morning coffee.

Serves: 8 | Time: 1 hour 45 minutes

Ingredients

• 1 3/4 cups wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 1/3 cup oat flour

• 1 1/2 tsp baking powder

• 1 1/2 tsp cinnamon

• 1 tsp nutmeg

• 3/4 tsp baking soda

• 1/2 tsp ground ginger

• 1/2 tsp salt

• 1 cup pumpkin puree

• 3/4 cup sugar

• 1/3 cup buttermilk [1]

• 1/3 cup brown sugar

• 1/3 cup neutral oil (avocado, canola, safflower, etc.)

Instructions

1. Preheat oven to 375°.

2. Grease a loaf pan with butter.

3. If making milk-free, make buttermilk. [1] Set aside.

4. In a large bowl, mix together dry ingredients –  flour, oat flour, baking powder, cinnamon, nutmeg, baking soda, ginger, and salt.

5. In a medium bowl, mix together wet ingredients – pumpkin, sugar, buttermilk, brown sugar, and oil.

6. Add medium bowl wet ingredients to the large bowl dry ingredients. Stir until just mixed.

7. Pour batter into prepared loaf pan.

8. Bake for 55-60 minutes. Use a toothpick to test when done (should come out clean).

9. Cool in pan for 10 minutes. Then remove and transfer to a cooling rack to fully cool.

10. Serve and enjoy!

Allergen Alterations

Milk-free: (1 – for greasing pan) use vegan butter, such as Violife Plant Butter Unsalted or use parchment paper, (2 - for batter) make your own buttermilk by combining 1/3 cup unsweetened alternative milk and 2 tsp apple cider vinegar in a glass or small bowl.

Notes

[1] See ‘Allergen Alterations’ section for how to make milk-free buttermilk, if needed.