I love the little shifts that make autumn feel like autumn: richer colors, cozier layers, jewelry with warmth and texture—and, of course, everything pumpkin. As I trade summer’s lighter looks for pieces that feel right for cooler days, I also find myself reaching for favorite seasonal recipes.
This gluten-free pumpkin bread is one I look forward to making, and I hope it brings a little fall warmth to your kitchen, too.
Ingredients
1 ¼ cups super fine blanched almond flour, packed
1 ¼ cups oat flour
2 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 15-oz can pumpkin puree (homemade pumpkin puree can be substituted, but be sure not to use canned pumpkin pie filling)
2 large eggs
½ cup granulated sugar (you can substitute pure maple syrup, agave nectar, or sugar-free sweetener)
2 Tbsp extra virgin olive oil (you can substitute with melted coconut oil or avocado oil)
1 tsp vanilla extract
Optional mix-ins:
2 cups chocolate chips
2 cups toasted walnuts
1 cups dried cranberries
2 tsp flax seeds
2 Tbsp pumpkin seeds
Directions
Preheat oven to 350° F. Grease & flour 9x5 loaf pan.
Place almond flour, oat flour, spices, baking soda, baking powder and salt in a large mixing bowl. Whisk to combine.
Add pumpkin, eggs, sugar/sweetener of choice, oil and vanilla. Mix until just combined. Fold in chocolate chips or other mix-ins.
Spoon mixture into loaf pan and smooth out the top with a rubber spatula. Top with additional chocolate chips, pumpkin seeds, or other topping of choice.
Bake for about 50 minutes, or until a toothpick comes out almost clean. Allow bread to cool in pan for at least 30 minutes before carefully removing and transferring to a wire rack to cool completely.
Store on the counter for 2 days then transfer to the fridge (it stays moist for days!).