Pumpkin Spice Latte Bread
This cozy, gluten free pumpkin bread gets a caffeinated twist from fresh brewed coffee. Filled with fall spices and perfectly moist, it's a perfect afternoon treat or weekend family breakfast!
Servings: 12 Slices
Ingredients
- 1 cup GF all-purpose flour
- 3/4 cup oat flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- 1 cup coconut sugar
- 1 cup pumpkin puree
- 1/4 cup brewed coffee, cooled
- ½ cup olive oil
- 2 large eggs, room temperature
- Raw pumpkin seeds, for topping
Instructions
- Preheat oven to 350F.
- Line a loaf pan with parchment paper and spray with nonstick spray.
- In a medium bowl, combine all-purpose flour, oat flour, spices, baking soda, and salt.
- In the bowl of a stand mixer, or using a hand mixer, blend the coconut sugar, pumpkin, coffee and olive oil. Add eggs and blend until smooth.
- Add the flour mixture to the mixer in two batches, mixing on low speed after each until just combined and there are no white traces of flour.
- Transfer batter into the prepared pan and sprinkle with pumpkin seeds and a bit of coconut sugar.
- Bake for 60-70 minutes, until a tester comes out clean. Allow to cool briefly before transferring to a cooling rack.
- Cool completely and enjoy!
Nutrition
Calories: 2805kcal | Carbohydrates: 369g | Protein: 45g | Fat: 137g | Saturated Fat: 22g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 88g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 4074mg | Potassium: 1478mg | Fiber: 22g | Sugar: 167g | Vitamin A: 38609IU | Vitamin C: 10mg | Calcium: 248mg | Iron: 14mg
