Gluten-Free Pumpkin Oat Bread
"Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends.
I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit."
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Yields:
-
6 small loaves
- Serves:
- 24-30
ingredients
- 4 eggs
- 354.88 ml brown sugar
- 425.24 g pumpkin, or
- 473.18 ml pumpkin puree
- 236.59 ml applesauce
- 118.29 ml canola oil
- 236.59 ml gluten-free oats
- 118.29 ml liquid (apple juice, milk, water, your choice)
- 946.36 ml gluten-free baking mix (I swear by Pamela's)
- 9.85 ml baking soda
- 9.85 ml xanthan gum
- 4.92 ml baking powder
- 4.92 ml salt
- 9.85 ml cinnamon
- 7.39 ml ginger
- 4.92 ml nutmeg
- 2.46 ml ground cloves
- 236.59 ml pecans, chopped (optional)
directions
- Preheat oven to 350 degrees.
- Spray or prep 6 small loaf pans.
- In small bowl, combine oats and liquid (I prefer apple cider), set aside.
- In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
- In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
- Slowly add dry ingredients to wet ingredients, mix until well combined.
- Divide batter equally into 6 prepped loaf pans.
- Bake 30-40 minutes.
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Reviews
-
This bread was great! Everyone in the family loved it, and it didn't even seem gluten free. It was moist, soft, and delicious! For the GF flour mix I used equal parts sorghum, white rice, and tapioca flours. I also used small pans as suggested and it baked well. I also happen to live at a higher altitude, so apparently the leavening was perfect. Definitely saving this recipe!
