Oat flour pumpkin bread.
I didn’t have that in my sights for this fall. However, a friend randomly messaged me and asked if I had a good gluten free pumpkin bread recipe. She added that, if not, she had a suggestion for a recipe to share on the blog. *Hint, hint* 😉
I had two problems.
#1 – I like pumpkin.
Pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin cheesecake, pumpkin cheesecake muffins, and on, and on.
#2 – My dear, sweet, loving husband does NOT like pumpkin.
My Fall seasons come and they go, and they often come and go without anything pumpkin in them. One year Hubby did encourage me to make a healthified pumpkin pie, and it turned out pretty well. I think he even ate a piece. But otherwise, “I hate pumpkin” is what I hear if I even dare suggest the idea.
I very rarely take the time to make something that Ryan won’t eat. It doesn’t feel worth it. Food, to me, plays a big part in showing my husband that I love him and I care about what he likes. How loving is it to make something he hates? 😛
But this time, someone ELSE was requesting it! Plus Baby Boy hadn’t tried pumpkin yet and he loves all things food, so I thought now was a great time to try some pumpkin bread. 🙂
An added plus is the leaves are changing and the temps have dropped to crisp low 60’s ushering in lots of ‘Fall feelings’. And I love Fall! So bring on the pumpkin… 😉
This recipe is a modification from Dr. Axe’s pumpkin bread. I changed a couple things along with using a smaller pan so that the bread wouldn’t be so flat (like in their video).
The original picture at the top makes me suspicious that it might be a stock photo (because of the fluffy texture and appearance of chocolate chips which are not in the recipe or video). I learned recently that he sometimes uses stock to represent GF recipes (which I disagree with). The recipe originally calls for almond and coconut flour, and even though that combo can be delicious, it does NOT end up looking (feeling, or tasting) like a wheat counterpart.
I want to make clear that all my recipes come with my own, original, unique-to-the-recipe photos. I use stock for other posts, but NEVER recipes. What you see should be what you get if you make my recipe! 🙂
- 3/4 c pure pumpkin
- 1/4 c coconut oil melted
- 4 eggs
- 1/4 c + 1 tbsp. maple syrup
- 1 c sprouted organic oat flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp Real Salt
- 1/2 tsp pumpkin pie spice heaping
- 1 tsp cinnamon heaping
Preheat oven to 325°.
Combine top four ingredients (wet).
Add remaining ingredients in order listed, then mix well.
Pour into well greased 8x4 ceramic, glass or metal pan.
Bake for 40-55 minutes or until toothpick inserted comes out clean.
Enjoy with butter and a glass of organic, raw milk!
Adapted from Dr. Axe