One thing that I really wanted to do when I created this blog, was to create options for everyone. Whether you have nutrition preferences or food allergies, I want everyone to be able to try my favorite foods. Pumpkin bread, in my opinion, should be enjoyed by everyone.
This pumpkin bread is made gluten free and nut free. I did use coconut sugar for sweetener. While I know coconuts are classified as tree nuts, the coconut sugar comes from the sap of flower buds from the coconut palm tree, not from the actual coconut itself. That being said, if necessary you may also sub the coconut sugar for maple syrup.
I also used Bobs Red Mill Gluten Free 1:1 Baking Flour . Please keep in mind that not all gluten free flours are created equal. I love this flour in particular because it can be used as a replacement for regular flour in a 1:1 ratio. Depending on the flour brand you choose, you may have to adjust the ratio.
I cannot wait to hear what you think in the comments below!
2 cup gluten free flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp + 1 tsp pumpkin spice
pinch of salt
1/3 cup avocado oil
1/2 cup pumpkin puree
1/2 cup coconut sugar or maple syrup
1/3 cup of your favorite plant based milk (I love hemp seed or oat milk!)
1 tsp vanilla extract
Direction: Preheat your oven to 350. Line a bread loaf dish with parchment paper or oil. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin spice. In a separate bowl, mix together the avocado oil, pumpkin puree, sweetener, milk, vanilla extract, and eggs. then combine the dry and wet ingredients. mix well then transfer batter to the bread loaf. Bake for 45-55 minutes or until a knife goes in and out smooth. Let cool and enjoy!