Pumpkin is truly an ingredient I can't imagine living without. Okay, that might be a bit dramatic, but seriously, it is one of my favorite foods. If the only pumpkin you are familiar with happens to be a pumpkin pie, then you probably don't understand my obsession. Pumpkin goes so much farther than a pie! However, those are incredible as well, hee hee. :)
You may have already tried some of my other pumpkin recipes. But I have yet to introduce you to one of my favorite pumpkin bread recipes. I created this one using oat flour. If you have baked with oat flour in the past, then you know what to expect from the results. Delicious! Oat flour has a dense, and dare I say, a little bit of chewiness to it. It's chewiness in a good way though. I find it extremely satisfying and hard to resist. Oatmeal and granola people know what I'm talking about.
Nut flour is also incorporated into this recipe. Cashew flour is my top choice. However, I have tried it with pecan meal and almond flour. Both yield fabulous results, so the choice is yours. Another bonus is that this bread can be made with traditional eggs or flax eggs for a vegan option. The only adaption you need to make is if you are using flax eggs, you will add an extra 1/2 tsp of baking soda. You will see that note in the ingredient list.
I hope you enjoy one of my favorite pumpkin bread recipes. It is a fabulous, festive loaf for the fall and winter months. But I honestly eat it all year long. Here are a few of my other pumpkin recipes you might enjoy:
Pumpkin Cupcakes with Pumpkin Cashew Cream Frosting
Raw Pumpkin Pie Tarts
Flourless Pumpkin Chocolate Cake
Pumpkin Chocolate Bark
Spiced Pumpkin Smoothie
Pumpkin Chia Pudding
Perfect Pumpkin Pie
Chocolate Pumpkin Butter Cups
Pumpkin Chocolate Chip Blondies
2 cups gluten free oat flour
1/2 cup cashew, pecan, or almond flour
1 tsp baking soda (1 & 1/2 tsp if using flax eggs)
1/2 tsp salt
1 & 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 cup pure pumpkin purée
2 eggs (2 flax eggs for vegan)
1/2 cup full fat coconut milk
1/2 cup maple syrup
1 tsp vanilla extract
1. Line a 9x5 loaf pan with parchment paper and preheat oven to 350°F. In a medium bowl, sift together the oat flour, nut flour, baking soda, salt, and spices until combined.
2. In a large bowl, whisk together eggs or flax eggs, and the rest of the wet ingredients.
3. Place the flour mixture into the bowl of wet ingredients and stir until combined.
4. Pour the mixture into your loaf pan. Sprinkle with any desired toppings and bake for about 45 minutes, or until the middle is firmly set. Check with a toothpick if necessary. Allow to cool, slice, and enjoy.