GET THE RECIPE HERE.
There are many unlucky souls out in the world who have gluten sensitivity. I feel truly *blessed* to not be among them, but I do sympathize with them. Pop culture pokes fun and rolls it's eyes at the gluten-challenged, but isn't it bad enough they can't eat pizza?! Gluten-free baking is especially tricky, but we think we've created a recipe so good, you might not even notice it is flour-free!
This recipe requires no fancy flours or tricky ingredients you can only find in health food stores. Even better: you can make the whole thing in a blender or food processor! Oats stand in as a sort of flour replacer, and the rest of the ingredients are your run-of-the-mill pumpkin bread staples. Canned pumpkin, cinnamon, cloves, and nutmeg all make an appearance in this peak-fall loaf. We kept it on the less sweet side so you can feel good about having it for breakfast or dessert. (Or both!)
So, my gluten-free peeps, rejoice! Pumpkin bread is moments away, super easy, and won't make you feel anything but excitement for the changing leaves. Happy gluten-free fall!
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