Ingredients:
- 1 cup pumpkin puree (or 3 cups peeled, deseeded, and diced pumpkin)
- ¾ cup pure maple syrup (or Sukrin sugar-free maple fiber syrup)
- ⅓ cup water
- 1 tsp alcohol-free vanilla extract or vanilla powder
- 1 ¾ cups gluten-free oat flour
- ½ cup brown rice flour
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- ⅓ cup dried cranberries, more for topping
- ⅓ cup chopped walnuts, for more for topping
- 1/4 cup mini semisweet chocolate chips (optional!)
Preheat the oven to 350°F and line a loaf pan with parchment paper.
Mix wet ingredients (combine pumpkin puree, maple syrup, water, and vanilla in a bowl). Mix dry ingredients (whisk together oat flour, brown rice flour, baking powder, and pumpkin pie spice).
Pour the wet ingredients into the dry and mix until combined. Stir in cranberries and raisins. Pour batter into the prepared pan, top with more cranberries and walnuts, and bake for 50-60 minutes. Cover with parchment if needed to prevent burning.
Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy!