Oil Free Gluten Free Pumpkin Loaf
Oil Free Gluten Free Pumpkin Loaf
Equipment
- 1 Loaf pan
Ingredients
- 2 tbsp pumpkin pie spice
- 2 cups oat flour or gluten free blend
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ cup non-dairy milk
- ¼ tsp lemon juice
- 1 15 oz can pure pumpkin
- ½ cup date sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract or powder
Instructions
- Preheat oven 350 degrees F. Prepare a 5 x 9 loaf pan with parchment paper.
- Whisk the non-dairy milk with lemon juice and set aside for 10 minutes.
- In a medium bowl cream, date sugar, pumpkin puree, maple syrup and vanilla.
- In a separate bowl combine all the dry ingredients and whisk.
- Pour wet ingredients into the dry ingredients and stir until combined.
- Pour into the loaf pan and using spatula to smooth the top. Add pumpkin seeds.
- Cover loosely with tin foil and bake for 60 minutes or until a toothpick inserted comes out clean.
- Once bread has cooled slightly remove from pan and completely cool.
- You can add an easy glaze of 1/2 cup icing sugar, 1 tbsp maple syrup, 1 tsp cinnamon and 1 tsp vanilla.
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