This pumpkin bread is so good, your friends and family will have no idea it’s gluten-free. This recipe makes 3 loaves so you can share with friends and still have a loaf left over to freeze for later.
Dry Ingredients: Wet Ingredients:
2 cups gluten free all purpose baking flour 1 (15 ounce) can pumpkin puree
1-1/2 cups oat flour 4 eggs
1/2 tsp baking powder 1 cup vegetable oil
2 tsp baking soda 2 cups sugar (I used turbinado cane sugar)
1-1/2 tsp salt 1 cup unsweetened applesauce
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7″ x 3″ load pans.
2. In large bowl, mix together pumpkin puree, eggs, oil, sugar and applesauce until well blended.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
4. Bake for about 50 minutes in the preheated oven, or until toothpick inserted in the center comes out clean.
Note: Use certified USDA organic and non-GMO project verified ingredients when possible.