Gluten-Free Pumpkin Oat Bread |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. Ingredients:
4 eggs |
1 1/2 cups brown sugar |
15 ounces pumpkin, or |
2 cups pumpkin puree |
1 cup applesauce |
1/2 cup canola oil |
1 cup gluten-free oats |
1/2 cup liquid (apple juice, milk, water, your choice) |
4 cups gluten-free baking mix (i swear by pamela's) |
2 teaspoons baking soda |
2 teaspoons xanthan gum |
1 teaspoon baking powder |
1 teaspoon salt |
2 teaspoons cinnamon |
1 1/2 teaspoons ginger |
1 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1 cup pecans, chopped (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Spray or prep 6 small loaf pans.
3. In small bowl, combine oats and liquid (I prefer apple cider), set aside.
4. In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
5. In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
6. Slowly add dry ingredients to wet ingredients, mix until well combined.
7. Divide batter equally into 6 prepped loaf pans.
8. Bake 30-40 minutes.
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