⅔cupsugarif you prefer a sweeter bread, increase this to 1 cup
Preheat your oven to 350 degrees F. Then, grease a standard size loaf pan or line it with parchment paper. Set your prepped pan aside.
Add the pumpkin puree, eggs, cooking oil, almond extract, vanilla extract, and apple cider vinegar to your blender or food processor and blend until combined.
Now, add the dry ingredients (almond flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt) to the blender or food processor and blend on high until combine and most of the oats are ground up. You may need to stop it once or twice to scrape down the sides.
Transfer the batter to your prepared pan and spread it out evenly in the pan.
Bake the bread for 50-65 minutes until set and a knife inserted in the center comes out mostly clean.
Let the bread cool for at least 30 minutes before slicing.
Your gluten free pumpkin bread will keep in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.