I was an only child until I was almost 11 years old. Then came my brother…and then a sister four years later. And then… four years later my mom asked me “Do you want another brother or another sister?” and my unfortunate response was “Neither”.
But despite my lack of enthusiasm…sixteen years ago today, my youngest sister was born. I was in college. In the midst of college finals and stress and sleepless nights, I had just gained a new sister. I went home for Christmas break and stayed up all night with my newborn sister, watching 24-hours of Christmas Story over and over and over so that my mom could get some sleep.
And that’s when I fell in love with that little bundle of joy. I was so happy to have her in my life.
She was so tiny, so beautiful, so new.
And so LOUD! Holy crap.That kid could cry!
Newborns.
Yikes. Talk about insta-birth control for a college kid. Ovaries on shutdown mode. Thanks!
Over the years, watching her grow up has been amazing. She is a talented young girl who is super creative and has the biggest heart. I was always worried that the age difference between the two of us would be hard to stay close. When I moved away 6 years ago, it killed me to know that I wouldn’t be able to go to her sports games or see her get awards or be there for her birthdays. I was missing out on all those little moments.
I was really lucky this past weekend because I was able to see her and my other sister and brother for Thanksgiving! I couldn’t get enough.
I whipped up a double batch of this pumpkin bread and took it to Thanksgiving for breakfast since pumpkin is one of her favorite flavors. It is moist, light, fragrant, and nutritious! Aaaaand did I mention that it was gluten free and dairy free? Double bonus. But seriously, friends, I was blown away by how perfect this pumpkin bread turned out. It uses only two flours: oat flour and almond flour. Arrowroot powder is also used to keep the loaf from being too dense. It is simply amazing.
This recipe makes a double batch which is super helpful during the holidays. You can always give a loaf away to a friend as a gift, or wrap it up tightly and freeze it for later. I promise that you WON’T regret having two loaves.
So Haaaaaappy Birthday to my lovely and beautiful little sister. I am so glad that you were born, because I gained a sister and a friend. Hope you have a wonderful day!
Gluten Free Pumpkin Bread (Gluten Free and Dairy Free)
Makes 2 loaves
Ingredients
- 2 cups gluten free oat flour*
- 1 cup gluten free rolled oats
- 1 cup almond flour*
- 1/2 cup arrowroot powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 4 eggs
- 1 cup maple syrup
- 1 teaspoon vanilla
- one 15oz can of pumpkin (not pumpkin pie filing)
- 6 tablespoons melted coconut oil or butter
- 1 cup chopped pecans
- 2 tablespoons coconut palm sugar
Instructions
- Preheat oven to 375F. Prepare loaf bans by applying butter and then set aside.
- In a large bowl, combine dry ingredients (oat flour through nutmeg). Whisk to combine.
- In a separate medium bowl, whisk eggs and maple syrup until slightly frothy. Stir in vanilla, canned pumpkin, and melted coconut oil (or butter). Gradually add wet ingredients to dry ingredients and stir to combine. Stir in 3/4-cup of pecans into batter.
- Transfer batter to the loaf pans and smooth the tops with the back of the spoon. Sprinkle remaining 1/4-cup of pecans and coconut palm sugar on the tops of the loaves. Place the loaf pans on the middle rack of the oven. Bake for about 1 hour to 1 hour 15 minutes until a toothpick or butter knife inserted into center comes out with a few moist crumbs.
- Remove from oven and let cool in the loaf pans for about 15 minutes. Turn out the loaves onto a wire rack and let cool completely.
*Notes
- Loosely based on the following recipes: my Pumpkin and Apple Almond Flour Muffins, Minimalist Baker’s Vegan and Gluten Free Pumpkin Bread and Edible Perspective’s Banana Bread.
- To make oat flour, grind gluten free oats in a food processor or high-speed blender. I have also used Bob’s Red Mill Oat Flour with great success.
- Almond flour can be found here.
BIG EATS tiny kitchen 
Wow, you have no idea how I have had a hankering for pumpkin bread or muffins lately. It’s been hard to find a good recipe that is gluten/dairy free but also whole grain. This one is exactly what I’ve been looking for!
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Thanks, Nora. I looooved this bread. It is a keeper.
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I made this bread over the weekend, and it is delicious. It has great texture! Thanks so much for the recipe.
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