Gluten-Free, Refined Sugar-Free Pumpkin Bread (or 15 Muffins!)

Pumpkin season is officially here and this pumpkin bread is one of my favorite ways to celebrate!

Just like my banana bread, this one is gluten-free and refined sugar-free and it tastes like fall! It takes about five minutes to whip up. Almond and oat flour instead of all-purpose, maple syrup instead of sugar, and a cup of pumpkin purée doing the rest. A cup is about half a can, so save the other half for a second batch!

Here's what I use, but don't stress if your spice cabinet is missing something. If you don't have cloves, nutmeg and ginger, a teaspoon of pumpkin pie spice works! It makes one loaf (bake 55 minutes) or 15 muffins (bake 30 minutes).

Ingredients

• 2 cups almond flour
• 1 cup oat flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 6 tablespoons butter, melted
• 2 eggs
• ½ cup maple syrup
• 1 cup pumpkin purée (about half a can)

Instructions

• Preheat the oven to 350°.
• Whisk all the dry ingredients together in your KitchenAid or in one of my blue and white mixing bowls.
• Add in the wet ingredients and mix until well combined.
• Pour the batter into a greased loaf pan, or divide it between 15 lined cups in a muffin pan.
• Bake the loaf for 55 minutes, or the muffins for 30 minutes, until a toothpick comes out clean.
• Let it cool for a few minutes, then slice it up and slather it with butter!