Ingredients

The following ingredients have 4 Servings
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1/4 cup coconut oil (melted)
  • 2 large eggs (room temperature)
  • 2 tablespoons milk (I used unsweetened almond milk)
  • 1 cup coconut sugar (* See notes)
  • 1 tbsp pumpkin pie spice
  • 3 cups oat flour (gluten free, if needed)
  • 1 teaspoon baking powder

Instruction

  • Preheat the oven to 180C/350F. Grease a 9 x 4-inch loaf pan and set aside.
  • In a large mixing bowl, combine your pumpkin, coconut oil, eggs, milk, sugar, and pumpkin pie spice and whisk together until creamy and smooth. Add the oat flour and baking powder and mix until combined.
  • Transfer the batter into the lined pan and bake for 55-60 minutes, or until a skewer comes out clean.
  • Remove from the oven and let it cool in the pan completely, before removing and slicing.