1 cup all-purpose flour (gluten-free all-purpose flour)
3/4 cup oat flour
1 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin spice
2 large eggs
1/4 cup buttermilk
1/4 cup maple syrup
3/4 cup pumpkin puree
Optional: Oats, for topping
Preheat oven to 350 degrees F. Lightly coat a loaf pan with nonstick spray or oil and line with parchment paper.
Combine all dry ingredients into a bowl and set aside.
Slowly add in the dry ingredients to the wet. Mix until it forms a smooth batter.
Scoop the batter evenly into the loaf pan and open with oats. Place into the center of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and let cool for 15 minutes before moving the bread onto a wire rack.
For "Haunted Skull" shaped pumpkin bread, use this pan! Perfect for Halloween season!
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For the dairy-free "buttermilk" banana bread recipe: https://www.amandamacgregor.com/post/2017/08/01/buttermilk-banana-bread