Gluten Free Pumpkin Bread

Gluten-Free Dairy-Free Pumpkin Bread
Made with Native Forest Organic Classic Coconut Milk by @delight.fuel⁠⠀ ⁠⠀
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⠀
  • 2 ¼ cups gluten-free rolled oats⁠
  • ½ cup pumpkin puree⁠
  • 3/4 cup pure maple syrup⁠
  • 2 whole eggs (vegan option: use flax or chia egg)⁠
  • 1/2 cup Native Forest Organic Classic Coconut Milk⁠
  • 3 tbsp almond butter⁠
  • 1 tbsp organic virgin coconut oil⁠
  • 1 tsp baking powder⁠
  • 1/2 tsp baking soda⁠
  • 1 tsp cinnamon⁠
  • ¼ tsp nutmeg
  • ⁠1 tsp pumpkin spice⁠
  • pinch of salt⁠⠀
  • swirl topping (optional): 2 tbsp of almond butter⁠
  1. Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.⁠
  2. In a high speed blender or food processor add coconut milk, eggs, almond butter, maple syrup, pumpkin puree and coconut oil.⁠
  3. Add the rest of the ingredients and blend for about 5-10 minutes until completely smooth.⁠
  4. Pour batter into the lined pan. Add two tbsp of almond butter on top and create swirls with a knife or chopstick.⁠
  5. Bake for about 40-45 minutes.⁠
  6. Serve immediately and store leftovers in an airtight container in the fridge for up to two days.⁠⠀