Gluten free pumpkin bread is always a favorite especially when fall arrives with cooler temperatures and pumpkin patches! Blueberries make a delightful addition.
Add dry ingredients to high powdered blender. Mix until oatmeal is finely ground.
Add dry ingredients to high powdered blender. Mix until oatmeal is finely ground.
Add wet ingredients to dry ingredients. Mix well to create batter.
Add wet ingredients to dry ingredients. Mix well to create batter.
Fold in blueberries.
Fold in blueberries.
Spray non stick bakeware with coconut cooking oil to coat.
Spray non stick bakeware with coconut cooking oil to coat.
Fold in batter making sure it’s evenly distributed.
Fold in batter making sure it’s evenly distributed.
Bake in preheated oven @350 for 25 minutes. Check after 20 minutes as all ovens cook differently.
Bake in preheated oven @350 for 25 minutes. Check after 20 minutes as all ovens cook differently.
Use knife to gently loosen edges around the perimeter of pan for easy removal.
Use knife to gently loosen edges around the perimeter of pan for easy removal.
Delicious with a cup of coffee for breakfast or as an afternoon snack. Remember, this is a wonderful, healthy treat. It’s not going to have flavor like a cake baked with sugar. Natural ingredients taste even better the next day!