Gluten-Free Dairy-Free Pumpkin Bread
Made with Native Forest Organic Classic Coconut Milk by @delight.fuel⠀
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This quick and easy gluten-free pumpkin bread is super fluffy and moist and guess what? It all comes together in a blender!
Not to mention this recipe includes super simple ingredients like Native Forest Organic Classic Coconut Milk
A cool bonus is that this recipe is refined sugar-free and dairy-free.
So what are you waiting for? Let's get fall baking!
Ingredients ⠀ Pumpkin bread⠀
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2 ¼ cups gluten-free rolled oats
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½ cup pumpkin puree
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3/4 cup pure maple syrup
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2 whole eggs (vegan option: use flax or chia egg)
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1/2 cup Native Forest Organic Classic Coconut Milk
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3 tbsp almond butter
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1 tbsp organic virgin coconut oil
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp cinnamon
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¼ tsp nutmeg
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1 tsp pumpkin spice
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pinch of salt⠀
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swirl topping (optional): 2 tbsp of almond butter
Instructions
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Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
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In a high speed blender or food processor add coconut milk, eggs, almond butter, maple syrup, pumpkin puree and coconut oil.
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Add the rest of the ingredients and blend for about 5-10 minutes until completely smooth.
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Pour batter into the lined pan. Add two tbsp of almond butter on top and create swirls with a knife or chopstick.
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Bake for about 40-45 minutes.
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Serve immediately and store leftovers in an airtight container in the fridge for up to two days.⠀
