Pumpkin-Oat Bread Recipe

Name: Pumpkin-Oat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5.4 ounces oat flour (about 1 1/2 cups); 1.3 ounces white rice flour (about 1/4 cup); 1.05 ounces tapioca starch (about 1/4 cup); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup fresh or canned pumpkin puree; 1/2 cup canola oil; 1/3 cup honey; 1/4 cup sugar; 2 large eggs; Cooking spray; 1 tablespoon unsalted pumpkinseed kernels; 1 tablespoon certified gluten-free quick-cooking oats

Servings: persons

5.4 ounces oat flour (about 1 1/2 cups)
1.3 ounces white rice flour (about 1/4 cup)
1.05 ounces tapioca starch (about 1/4 cup)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup fresh or canned pumpkin puree
1/2 cup canola oil
1/3 cup honey
1/4 cup sugar
2 large eggs
Cooking spray
1 tablespoon unsalted pumpkinseed kernels
1 tablespoon certified gluten-free quick-cooking oats

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours and tapioca starch into dry measuring cups; level with a knife. Combine flours, tapioca starch, baking powder, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine pumpkin and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with pumpkinseed kernels and oats. Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5.4 ounces oat flour (about 1 1/2 cups), 1.3 ounces white rice flour (about 1/4 cup), 1.05 ounces tapioca starch (about 1/4 cup), 1 1/2 teaspoons baking powder, and more.

Yes, Pumpkin-Oat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Oat Bread

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