Allergy-Friendly Pumpkin Bread (Nutmeg-Free)

Ingredients

• 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

• 1 cup cane sugar, or date sugar, or maple sugar

• 1/2 cup unsalted butter, at room temperature (or 1/2 cup oil or palm shortening)

• 2 large eggs

• 1/4 cup buttermilk

• 1/4 cup maple syrup

• 3/4 cup pumpkin puree

• Optional: Oats, for topping

Directions

1. Preheat oven to 350 degrees F. Lightly coat a loaf pan with nonstick spray or oil and line with parchment paper.

2. Combine all dry ingredients into a bowl and set aside.

3. In a stand mixer or a separate bowl with a hand mixer, beat all the wet ingredients together until combined.

4. Slowly add in the dry ingredients to the wet. Mix until it forms a smooth batter.

5. 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.

6. 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 the Halloween season!