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Oat Flour Pumpkin Bread (GF)
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Course:
Breakfast
Cook Time:
45
minutes
minutes
Cooling Time:
15
minutes
minutes
Servings:
1
loaf
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Equipment
9x5 loaf pan
Ingredients
2 3/4
cups
oat flour
1
tsp.
ground nutmeg
1
tsp.
ground cinnamon
1
tsp.
ground allspice
2
tsp.
ground ginger
1/2
tsp.
salt
3/4
tsp.
baking soda
1/2
tsp.
baking powder
1
cup
canned pumpkin
(puree, not pie filling)
1/4
cup
low fat milk
(or milk alternative)
1/2
cup
honey
2
eggs
1/4
cup
canola oil
1
tsp.
vanilla extract
Instructions
Preheat oven to 375°F.
Spray a 9×5 loaf pan with non-stick spray.
In a large mixing bowl, whisk together flour, spices, salt, baking soda and baking powder. Set aside.
In a small mixing bowl, whisk together pumpkin, milk, honey, eggs, oil and vanilla extract.
Fold wet mixture into dry ingredients. Pour batter into loaf pan.
Bake for 40 – 45 minutes or until a toothpick inserted into the middle comes out clean.
Allow to cool for 15 minutes before cutting.
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Notes
If substituting all-purpose flour for oat flour, use 2 cups and 1 Tbsp, instead.