Oreo Upside Down Pumpkin Loaf

Prep time

10 mins

Cook time

60-70 mins

Servings

1 loaf

Difficulty

easy

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Ingredients

1 ⅓ cup canned pumpkin
2 Tbsp. Epicurean Butter Pumpkin Spice Flavored Butter, melted and cooled
¼ cup plus 2 Tbsp. vegetable oil
1 ¼ 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

This Recipe calls for

Pumpkin Spice Butter

3.5 oz tub

Not currently available

About

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.

Instructions

Heat oven to 350 degrees 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 Epicurean Butter 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.