This healthy pumpkin bread is gluten-free and is naturally sweetened. It’s perfectly moist, flavorful and so sweet that you won’t need any added chocolate chips to love it. Everyone at home will enjoy it and it’s perfect for Batch Cooking or Meal Planning.
*You can make oat flour by processing rolled oats in a food processor.
**You can substitute with cinnamon.
***You can make it by baking some pumpkin and processing in a food processor. You don’t need to add any other ingredients.
HOW TO STORE IT:
Store it at room temperature for 3 days tops.
Store it in an air-tight container in the fridge for up to 5 or 7 days. Use a piece of unscented paper towel on the bottom to soak up the moisture.
Store it in the freezer, already sliced, with some baking paper between the slices. It will last for up to three months. You can then thaw it by letting it sit at room temperature until fully thawed, or you can put the slice straight into a toaster. Don’t refreeze once thawed.
MAKE IT VEGAN:Substitute butter for coconut oil, the Greek yogurt with plant-based yogurt, and eggs for flax eggs.
Keywords: pumpkin bread, pumpkin pie spice bread, applesauce pumpkin bread, gluten-free bread, fall pumpkin bread, autumn pumpkin bread