Gluten-Free Pumpkin Bread

Dairy Free Gluten-Free Vegetarian

Calories: 248 Proteins: 5 Carbs: 47 Fibers: 4 Fats: 4 Serves: 1 Total time: 1H 15M



1 3/4 cups BBF Organic Oat Flour Blend

1 tsp baking soda

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

3/4 tsp salt

2 large eggs

1/2 cup granulated sugar

3/4 cup coconut palm sugar or brown sugar

1 1/2 cups pumpkin puree

1/2 cup avocado oil

1/4 cup orange juice or milk

⅓ cup oats for topping


Preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with non-stick spray and line it with parchment paper. Set aside.

In a large bowl, whisk the oat flour blend, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and coconut palm sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these dry ingredients into the wet ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix.

Pour the batter into the prepared loaf pan and sprinkle with oats. Bake for 60–65 minutes, The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.