Healthy Gluten Free Pumpkin Bread
Fluffy, lightly sweet, nutrient dense, yet delicious - a bread you won't regret making!
Keyword dairy free, Gluten free, healthy, whole grains
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
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!