This super moist and gluten-free spiced Pumpkin Oat Bread is a nutritious and delicious fall treat!Jump to Recipe
Pumpkin bread is one of those comfort foods that I am especially fond of. My mother makes the most delicious pumpkin bread and I can’t remember a time without it in the fall or for Thanksgiving breakfast. Several years ago I created a gluten free version for myself and to share with family members and friends who are also gluten free. After a bit of tweaking, I think this is a perfect loaf!
The Ingredients and Process:
Almond flour and gluten free oats create the base of this bread, which is sweetened with coconut sugar and enriched with coconut oil rather than butter. Cinnamon, nutmeg, cloves and cardamom spice up the pumpkin flavor. Cloves are really key in this recipe. I tried it once without the cloves (because I had run out!) and it just did not have the same depth of flavor. A little clove goes a long way! Cardamom because…..well, that is the Swede in me! Everything is mixed in a food processor for ease, but you could also use a stand mixer or even a vigorous hand mixing.
I use a rather petite pan, 7 x 4 inches, and it will seem quite full with the batter (almost to the top of the pan), but this loaf does not rise much so it is better to have a small pan for baking.
The baked loaf is so moist and just barely sweet. I often like to top the slices with a bit of apricot or cloudberry jam. Wrapped tightly in plastic this Pumpkin Oat Bread will stay fresh and lovely for a week, if it lasts that long! Enjoy a slice with your next Fika!
Pumpkin Oat Bread
- 1 cup blanched almond flour
- 1/3 cup gluten-free oats
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon cardamom
- ½ cup coconut sugar
- 2/3 cup pumpkin puree
- 3 large eggs
- 2 tablespoons virgin coconut oil
- 1 teaspoon vanilla
- Preheat oven to 350°.
- In a food processor, pulse the almond flour, oats, salt, baking soda, spices and coconut sugar until oats are ground.
- Add pumpkin, eggs, coconut oil and vanilla and process until well-blended.
- Transfer to an oiled 7×4-inch loaf pan lined with parchment. Bake for 35-45 minutes until a wooden pick inserted in the center comes out clean. Cool completely before removing from pan.