Breads

Gluten Free Pumpkin Bread

October 11, 2015

A bit heavier than your typical pumpkin quick bread, but quite filling and delicious!

1 1/2 cups Gluten Free oats
1 cup Gluten Free all purpose flour blend
2 cups pumpkin puree
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 tsp Cinnamon
1 tsp allspice
1/2 tsp cloves
1/2 tsp ginger
1 Tlb Vanilla
1/2 tsp almond extract
1/2 cup milk of your choice
1/2 cup maple syrup
1 1/2 Tlb. white vinegar
1/3 cup shredded coconut
1/3 cup roasted, salted pepitas
1/4 cup mini dark chocolate chips

1. Preheat oven to 350 degrees F. Blend your oats to a fine consistency in the blender. 2. Toss oats with GF flour. Add the remainder of the dry ingredients. 3. Blend with all wet ingredients. 4. Stir in coconut, pepitas and chocolate chips. 5. Pour into a standard greased loaf pan. 6. Bake for 35 minutes. Turn the oven off without opening and allow bread to sit for 15 minutes. Remove from oven to cool completely before inverting the loaf on a plate. 7. Enjoy!

Nutritions

Calories
3131

Sodium
4057mg
169% DV

Fat
124g
191% DV

Protein
83g
167% DV

Carbs
425g
144% DV

Fiber
65g
261% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 70g 354%

Polysaturated Fat 17g 107%

Monosaturated Fat 36g 227%

Cholesterol 192mg 64%

Sodium 4057mg 169%

Potassium 3983mg 113%

Protein 83g 167%

% DAILY VALUE^*

Total Carbohydrate

Fiber 65g 261%

Sugar 133g 267%

Vitamin A 4454IU 89%

Vitamin B6 4mg 229%

Vitamin C 15mg 25%

Calcium 930mg 93%

Iron 29mg 162%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Vegetarian Baked Gluten-Free

Gluten Free Pumpkin Bread

A bit heavier than your typical pumpkin quick bread, but quite filling and delicious!

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