Pain à la citrouille sans gluten

Ingrédients

• 1 cup puréed pumpkin (not pumpkin pie filling)
• 2 eggs, room temperature
• 1/3 cup avocado oil (or oil of choice)
• 1/3 cup almond milk
• 1 1/4 cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1)
• 1/2 cup certified gluten-free rolled oats (and some for sprinkling on top)
• 3/4 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice

Préparation

1. 1

   Preheat the oven to 350°F (180°C). Lightly grease...: Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside

2. 2

   Place the pumpkin (1 cup, NOT one can),...: Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.

3. 3

   In a medium mixing bowl, mix the flour,...: In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.

4. 4

   Add the dry ingredients into the wet, and...: Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan.

5. 5

   Optional: Sprinkle the top with rolled oats.

6. 6

   Bake for 50 to 60 minutes or until...: Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and the center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.