Pumpkin-Oat Quick Bread (GF)

Unlike store-bought gluten-free bread, this is packed with flavor and is super moist. Roasting the pumpkin first brings out the vegetable’s natural sweetness, and makes this bread very addictive!

12 oz. (340g) pumpkin (peeled weight)
2 cups rolled oats (divided)
¾ cup gluten-free all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ tsp salt
2 eggs
2 tablespoons ground flaxseeds
1 tablespoon canola oil
2 teaspoons maple syrup
1 cup almond milk (or other milk)
Extra 1 tablespoon of rolled oats, to decorate

View the full recipe at The Breakfast Drama Queen →