Description
Enjoy a moist and delicious flourless pumpkin bread made with oats and sweetened with maple syrup.
Ingredients
Scale
- 3 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Grind the rolled oats into a fine flour using a food processor or blender.
- In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- You can add chocolate chips, nuts, or seeds to the batter for extra flavor and texture.
- For a richer flavor, use brown butter instead of melted coconut oil.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg