Gluten-free Pumpkin Bread

Do you have leftover pumpkin puree that’s not enough for a meal but you can’t bear to toss out? Use it to make pumpkin bread! It’s also the perfect healthy comfort food, especially if you make it gluten-free.

This oat-heavy recipe gives a crumbly texture and is heavily spiced with cinnamon and nutmeg that simply make it a slice of heaven with a cup of tea or our fall-inspired beauty infused apple and sage water with Sparkle Skin Boost with Verisol.

We’ve also used coconut sugar because it’s got a lower G.I. than conventional sugar, which also adds a subtle coconut aroma.

Recipe:

• 1 cup of pumpkin puree
• 1½ cup of oatmeal flour
• ¼ cup of garbanzo flour
• ¼ cup of brown rice flour
• ½ cup of vegetable oil or melted unsalted butter
• ½ cup of unsweetened almond milk
• ¾ cup of coconut sugar
• ½ teaspoon of cinnamon
• ¼ teaspoon of nutmeg
• ½ teaspoon of vanilla
• ¼ teaspoon of baking soda
• Pinch of sea salt
• 2 eggs

Put the dry ingredients into a bowl first, then add the wet ingredients, and then mix well. Pour batter into a baking tin and set the oven to 350 degrees F (or 175 degrees C) for 45-50 minutes.

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