What I love about GF Pumpkin Bread with Hemp and Oats
I am totally obsessed with this GF Pumpkin Bread with Hemp and Oats! It’s super moist, deliciously spiced and makes your kitchen smell amazing. Not to mention it’s completely gluten-free! This is an easy, one-bowl recipe that takes barely any time at all to make. It’s loaded with nutrients from the pumpkin puree, almond flour, spices and the addition of hemp hearts and oats which make it more hearty and satisfying too.
I love to have this on hand during the fall months for something quick to grab before or after work or even for packing in lunches. It also makes a great side if you’re serving tea and coffee to guests. Another tip? You can turn this Pumpkin Bread recipe into muffins if you prefer by simply lower the baking time to 20 minutes. There are so many great things about this recipe!
Recipe Notes
A few things to keep in mind:
- Almond Flour – Almond flour makes up the base of the pumpkin loaf. It’s naturally gluten-free, grain-free and low-carb. I don’t recommend substituting for a gluten-free flour blend unless you know the exact conversion as they are different consistencies and don’t measure 1:1.
- Pumpkin Pie Spice – Pumpkin pie spice adds another dimension of flavour to this pumpkin loaf and brings all of the holiday feels. If you don’t have pumpkin pie spice, you can just use cinnamon.
- Pure Pumpkin Puree – The star of the show – pumpkin puree! Make sure you use pure pumpkin puree and NOT pumpkin pie filling which is full of added sugar. You can find pumpkin puree in the canned vegetable aisle at the store whereas pumpkin pie filling would likely be in the baking aisle.
- Hemp Hearts – Hemp hearts (not hemp seeds) also add texture to the loaf. Not only that, but they add omega-3’s and healthy protein to the recipe.
FAQ
I don’t recommend substituting with other flours unless you know the exact conversion to almond flour. All flours are not created equal and therefore don’t measure 1:1 to each other.
Yes, you can. Although, it may change the texture of the bread slightly.
Yes! Chocolate chips or even chopped pecans or walnuts would be very delicious add-ins to consider.
I recommend storing this pumpkin bread in an airtight container in the fridge for up to 1 week to keep it fresh. If you leave it unsliced and slice as you eat it, day by day, it will help it to stay moist as well.
GF Pumpkin Bread with Hemp and Oats
Equipment
- 1 Loaf Pan
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup organic brown sugar
- 2 tablespoons organic sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 3 eggs beaten
- 2 tablespoons extra virgin olive oil
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup sprouted oats (or rolled/old-fashioned oats), plus more for topping
- 2 tablespoons hemp hearts
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper.
- In a medium-sized mixing bowl, whisk together the almond flour, brown sugar, granulated sweetener, baking powder, baking soda, pumpkin pie spice and salt until combined.
- To the same bowl, add the eggs, olive oil, pumpkin puree, lemon juice and vanilla and whisk again until combined.
- Fold in the oats and hemp hearts.
- Pour the batter into the prepared pan and sprinkle extra oats all over the top.
- Bake in the preheated oven for 35 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for at least 15 minutes before transferring to a wire rack. Let cool completely before slicing.
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