Allergy-Friendly Pumpkin Bread and More Pumpkin Recipes

'Tis the season for all things pumpkin!
Cody and I just made pumpkin bread. Delicious! And my little baker helper has a new Halloween apron that he loves.

See below for the recipe.

I've also included some of my other pumpkin recipes below since there's pumpkin galore now,.

Enjoy!

These recipes are free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Pumpkin Chocolate Chip Cookies

Pumpkin Pancakes

Pumpkin Muffins

Pumpkin Dinner Rolls

Pumpkin Bread

2 cups canned pumpkin

1/2 cup vegetable oil

1/2 cup maple syrup

2 1/2 cups oat flour

4 teaspoons baking powder

1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl mix the pumpkin, oil and maple syrup.

In a separate bowl mix the flour, baking powder, pumpkin pie spice and salt.

Slowly add the flour mixture to the pumpkin mixture.

Pour into a loaf pan and bake for 50 – 60 minutes until a toothpick inserted in the middle comes out clean.

Cool completely then slice.