Oreo Upside Down Pumpkin Loaf
Desserts & Sweets
Snacks & Apps
Created by: Nicole Kendrick | Nicole Kendrick Nutrition
- Instagram: @glutenfreeandgolden
- Website: nicolekendricknutrition.com
Nicole is a certified health coach and recipe creator. For as long as she could remember, Nicole had always been set on being a private investigator. After battling one health issue after another (including celiac disease), she followed her passion for being an investigator by becoming a health coach and investigating for others. Her favorite place to be is on the beach with her husband and 2 kids, and she loves all things health-related.
1⅓ cup canned pumpkin
2 Tbsp Epicurean Butter Pumpkin Spice Flavored Butter, melted and cooled
¼ cup plus 2 Tbsp vegetable oil
1¼ cup sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¾ tsp fine sea salt
2 cups gluten-free 1:1 flour
8 crushed Oreos
Heat oven to 350°F and grease a loaf pan (if you don't have a loaf pan, you can use an 8"x8" baking dish and adjust the baking time).
In large bowl, whisk together pumpkin, melted Pumpkin Spice Flavored Butter, vegetable oil, sugar, eggs, and vanilla until smooth.
Add baking powder, baking soda, spices, and salt. Mix until completely combined.
Slowly add in flour and stir until combined.
Place crushed Oreos at bottom of greased pan. Pour batter into pan, and bake for 60-70 minutes.