Ingredients
Wet Ingredients
2 large eggs
1 teaspoon (5ml) vanilla extract
1 can (340g/12oz) pumpkin puree (Libby’s recommended)
200g (1 cup) white sugar
200g (1 cup) brown sugar
120ml (½ cup) avocado oil
Dry Ingredients
240g (2 cups) gluten-free flour blend (Cup4Cup recommended)
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
Mix-ins and Toppings
85g (½ cup) chopped dark chocolate
30g (¼ cup) chopped pecans (optional)
2 tablespoons (20g) whole rolled oats
Instructions
Preparation
Preheat oven to 350°F (175°C)
Prepare a 9×5 inch (23×13 cm) loaf pan by greasing or lining with parchment paper
Mixing the Batter
Combine wet ingredients in a large bowl: eggs, vanilla, pumpkin puree, sugars, and avocado oil until smooth
Whisk dry ingredients in a separate bowl: gluten-free flour, baking soda, spices, and salt
Gradually incorporate dry mixture into wet ingredients
Fold in dark chocolate and pecans (if using)
Transfer batter to prepared pan and top with rolled oats
Baking and Cooling
Bake for 60-70 minutes, until a toothpick comes out clean
Allow to cool completely before slicing
Timing
Preparation: 15 minutes
Baking: 60-70 minutes
Cooling: 2 hours
Total Time: 3-4 hours
Nutritional Information
Per slice (based on 12 servings):
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