This pumpkin bread is not your typical coffee-shop pumpkin bread (ahem, cake). This one is gluten free, dairy free, and full of veggies! But you’d never know! The wonderful mixture of spices, pumpkin puree, brown sugar and coconut oil give this fall favorite the most delicious flavor.
For the veggies, you can use grated zucchini or carrot (or even apple), depending what you have on hand. In addition to some extra vitamins and fiber, the grated produce adds additional sweetness and moisture. For the flour, I use a mix of gluten-free flour and oat flour, but you can sub in all-purpose flour cup for cup.
Same for the walnuts on top. I love them, but you can skip the nuts if you’re not a fan. Or sub in chocolate chips for a sweeter version. Serve warm with a swoosh of cream cheese or pat of butter for a satisfying snack. Hope you enjoy!