Gluten Free Pumpkin Bread 3 Ways

Gluten Free Pumpkin Bread 3 Ways

This pumpkin bread recipe is adapted from Karalynne Call, Certified Nutritionist + Mental Health Advocate
@just.ingredients

INGREDIENTS

• 1 ½ cup ZEGO Double Protein Oats ground in food processor into flour
• ¼ cup sweet rice flour or tapioca starch (if you don’t have either, increase oat flour by ¼ cup)
• ½ cup ZEGO Plant Protein
• 1 cup coconut palm sugar
• 1 tsp baking soda
• ½ tsp salt 
• 3 tsp pumpkin pie spice (cinnamon, nutmeg, allspice, cloves)
• ½ cup olive oil
• ⅓ cup water
• 2 large eggs
• 1 can pumpkin puree
• 2 Tspn ZEGO Mix-Ins per mini-loaf or ⅓ cup Mix-Ins for a single loaf

METHOD

1. Heat oven to 325 degrees.
2. Grease your loaf pans (makes 3 mini loaves or one regular size. Line with parchment if concerned about sticking.
3. Mix together all the dry ingredients except Mix-Ins.
4. In a separate bowl, mix together wet ingredients.
5. Combine the wet and dry, stirring just enough to combine. Let sit 10 minutes for oats to soak up liquid.
6. Pour batter into pans.
7. If using 3 mini -pans, sprinkle 2T of each type of Mix-In (chocolate chip, apple cinnamon, and cranberry) on each loaf and gently stir into batter. Do the same for a single loaf but choose one Mix-In flavor.
8. Bake at 325 for 30 minutes. Bread will be springy inside.

This pumpkin bread is one of our family’s fall favorites! We especially love it with the cranberry Mix-Ins.

Tip: Try it with cream cheese frosting for dessert or with your favorite yogurt for breakfast.

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