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Gluten-Free Pumpkin Bread

Jon Boulton

 


Total Time: 1:00 Prep: 0:15 Level: Easy Yield: 1 loaf

Ingredients

  • 1 c. pumpkin puree
  • 2 c. old-fashioned rolled oats
  • 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
  • Pinch nutmeg
  • 1/2 tsp. kosher salt
  • 1/2 c. pecans

Directions

  1. Preheat oven to 350° and line an 8″-x-5” pan with parchment paper.
  2. 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.
  3. 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.
  4. Let cool in pan for 15 minutes, then invert loaf onto a cooling rack to cool completely. Slice and serve.

Source:http://www.delish.com/cooking/recipe-ideas/recipes/a56133/gluten-free-pumpkin-bread-recipe/

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