Gluten-free Pumpkin Bread

Gluten-free Pumpkin Bread

Do you have leftover pumpkin puree that’s not enough for a meal but you can’t bear to toss out? Use it to make pumpkin bread! It’s also the perfect healthy comfort food, especially if you make it gluten-free.

This oat-heavy recipe gives a crumbly texture and is heavily spiced with cinnamon and nutmeg that simply make it a slice of heaven with a cup of tea or our fall-inspired beauty infused apple and sage water with Sparkle Collagen with Verisol®.

We’ve also used coconut sugar because it’s got a lower G.I. than conventional sugar, which also adds a subtle coconut aroma.



1 cup of pumpkin puree

1½ cup of oatmeal flour

¼ cup of garbanzo flour

¼ cup of brown rice flour

½ cup of vegetable oil or melted unsalted butter

½ cup of unsweetened almond milk

¾ cup of coconut sugar

½ teaspoon of cinnamon

¼ teaspoon of nutmeg

½ teaspoon of vanilla

¼ teaspoon of baking soda

Pinch of sea salt

2 eggs


Put the dry ingredients into a bowl first, then add the wet ingredients, and then mix well. Pour batter into a baking tin and set the oven to 350 degrees F (or 175 degrees C) for 45-50 minutes.

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