Easy Healthy Pumpkin Bread

There is nothing like the smell of homemade pumpkin bread baking in the oven on a chilly Fall day. I hope this bread brings you the same cozy Fall feelings as it does for me. It's really the perfect Fall treat.

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Prep Time 15

Cook Time 1

Servings: 4

Ingredients Method Notes

Ingredients

1 flax egg - whisk together 1 TBSP ground flaxseed + 3 TBSP water and let sit for 15 minutes
1/4 cup melted coconut oil
1 cup pumpkin puree
1 cup maple syrup
2 1/4 cups gluten free oat flour
2 tsp baking powder
4 teaspoons pumpkin pie spice
dash of alcohol free vanilla if you want it sweeter I don't add it in mine.

Method

Preheat the oven to 350 and make your flax egg.
Add the melted coconut oil, pumpkin, maple syrup, and flax egg into a large mixing bowl and whisk it well.
Add the oat flour, baking powder, and pumpkin pie spice to the wet ingredients and mix it really well. The batter will be thick.
Spoon the batter into a parchment paper lined 9 inch loaf pan.
Bake for around 50-60 minutes until a toothpick comes out clean (mine took 60 minutes). Let it sit for 10 minutes in the pan once out of the oven. After 10 minutes, lift up the sides of the parchment paper to remove the loaf from the hot pan. Let it cool on a baking rack for around 3 hours before slicing into it. It will be worth the wait. Enjoy!

Notes