These Pumpkin Bread are Fluffy, Gluten-Free, and made with only 8 ingredients and sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.
2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
1/2 tsp Salt
1 cup Pumpkin Puree
2 ¼ cup Quick or Rolled Oats, blended into a fine flour
2 tsp Baking Soda (not Powder)*
1 tbsp Pumpkin Pie Spice
2/3 cup Coconut Sugar
1/4 cup Nut or Seed Butter
Juice of 1/2 Lemon
Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”. Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.
Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.
I have not tested this recipe with any other Flour combinations or substitutions
Coconut Sugar may be substituted for Brown Sugar
If you do not have Pumpkin Pie Spice in your pantry, here is an easy recipe to make your own!
Make sure your Baking Soda is new/fresh, otherwise the bread will not rise.