Gluten-free Pumpkin Bread

by Yu Ming O'Neil

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.




Yu Ming O'Neil
Yu Ming O'Neil

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