Gluten-Free Dairy-Free Pumpkin Bread

 Made with Native Forest Organic Classic Coconut Milk by @delight.fuel⁠⠀
⁠⠀

This quick and easy gluten-free pumpkin bread is super fluffy and moist and guess what? It all comes together in a blender!

Not to mention this recipe includes super simple ingredients like Native Forest Organic Classic Coconut Milk

A cool bonus is that this recipe is refined sugar-free and dairy-free.

So what are you waiting for? Let’s get fall baking!

Ingredients
⁠⠀
Pumpkin bread⁠⠀

• 2 ¼ cups gluten-free rolled oats⁠

• ½ cup pumpkin puree⁠

• 3/4 cup pure maple syrup⁠

• 2 whole eggs (vegan option: use flax or chia egg)⁠

• 1/2 cup Native Forest Organic Classic Coconut Milk⁠

• 3 tbsp almond butter⁠

• 1 tbsp organic virgin coconut oil⁠

• 1 tsp baking powder⁠

• 1/2 tsp baking soda⁠

• 1 tsp cinnamon⁠

• ¼ tsp nutmeg

• ⁠1 tsp pumpkin spice⁠

• pinch of salt⁠⠀

• swirl topping (optional): 2 tbsp of almond butter⁠

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.⁠

2. In a high speed blender or food processor add coconut milk, eggs, almond butter, maple syrup, pumpkin puree and coconut oil.⁠

3. Add the rest of the ingredients and blend for about 5-10 minutes until completely smooth.⁠

4. Pour batter into the lined pan. Add two tbsp of almond butter on top and create swirls with a knife or chopstick.⁠

5. Bake for about 40-45 minutes.⁠

6. Serve immediately and store leftovers in an airtight container in the fridge for up to two days.⁠⠀