Gluten-Free Pumpkin Bread


1 c. organic pumpkin puree

2 c. gluten-free oats

2 large organic eggs

1/4 c. organic honey

1 tblsp. organic sugar

1 tsp. baking soda

1 tsp. pure vanilla extract

1/2 tsp. cinnamon

1/4 tsp. cloves

Pinch nutmeg

1/2 tsp. sea salt

1/2 c. pecans (optional)

1 tblsp of ground hemp & flax seed


  1. Preheat oven to 350° and line an 8"-x-5” pan with parchment paper.

  2. Combine pumpkin, oats, eggs, honey, baking soda, vanilla, cinnamon, cloves, nutmeg, flax & hemp and sea salt in a blender. Blend until you have a smooth batter, about 1 minute.

  3. Pour batter into prepared pan and sprinkle with pecans (optional). Cover with aluminum foil and bake until a toothpick inserted into the middle of the bread comes out clean, about 35 minutes.

  4. Let cool in pan for 15 minutes, then invert loaf onto a cooling rack to cool completely. Slice and serve.