Gluten Free Pumpkin Bread With Spiced Caramel Sauce

This delicious pumpkin banana bread has a lovely oat texture greeted with a light sweetness and the beautiful, warm flavor of pumpkin spice. Top it off with some wonderful pumpkin spice caramel sauce made without refined sugar and, boy, you are in for a treat.

Course Breakfast, Dessert

Cuisine American

Keyword gluten free pumpkin bread, pumpkin bread

Prep Time 10

Total Time 55

Servings

Calories 216kcal

Author Amy K

Ingredients

2 cups oats ground into flour
2 tbs coconut flour
1 tsp baking soda
1/2 tsp salt
1-1.5 tbs pumpkin pie spice
1 ripe banana
3/4 cup canned pumpkin
4 eggs
1/2 cup maple syrup or honey
1/4 cup coconut oil melted

Instructions

Preheat oven to 350 and grease a bread pan well.
In a blender or food processor, make oat flour by grinding oats into a fine flour, and place into bowl.
Add coconut flour, baking soda, salt, and pumpkin spice to ground oats and stir.
In the blender, add banana, canned pumpkin, oil, eggs, and maple syrup. Blend for 1-2 minutes until completely combined and smooth.
Stir wet ingredients into dry ingredients and pour into bread pan.
Bake for 45-60 minutes until you can insert a toothpick and it comes out clean.
Allow to cool on cooling rack.
Top with spiced caramel sauce (optional).
Enjoy!

Notes

Add 1 tbs of pumpkin spice for light spiced flavor, and 1.5 tbs if you like a stronger pumpkin spice flavor.

Nutrition