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Healthy Gluten Free Pumpkin Bread

Fluffy, lightly sweet, nutrient dense, yet delicious - a bread you won't regret making!
Course Dessert, Snack
Keyword dairy free, Gluten free, healthy, whole grains

Equipment

  • food processor

Ingredients

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup buckwheat flour I used Bouchard Family Farm brand, which is more subtle in flavor than other buckwheat flour brands
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup canned pumpkin
  • 2 ripe bananas
  • 1/3 cup maple syrup
  • 1/4 cup olive oil
  • 2 eggs
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350°F.
  • Add all dry ingredients to a food processor and blend for about 30-60 seconds.
  • Add bananas to a large mixing bowl and mash with a fork until smooth.
  • Add all other wet ingredients to the bananas and continue to mix until smooth.
  • Fold the dry ingredients into the wet ingredients.
  • Spray a loaf pan with baking spray and pour the batter into the pan.
  • Bake for 55 minutes, or until a toothpick comes out clean.
  • Let cool before slicing - if you can wait that long!