Gluten Free Pumpkin Oat Bread Recipes

VEGAN GLUTEN FREE PUMPKIN BREAD (1-BOWL, OAT FLOUR)

Steps:

• Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
• Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
• Add the dry ingredients to the same bowl: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
• Whisk as long as you can-the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids-the batter is meant to be very thick.
• Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center-mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
• Using a butter knife, cut a slit down the center (or off center, based on your preference, this is mine). Bake for 55-65 minutes. Mine took 60 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
• Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!

HEALTHY PUMPKIN BREAD (GLUTEN FREE QUICK BREAD)

Steps:

• Preheat oven to 350 F. Grease or line a bread pan. I used a smaller 8×4 so that the bread would rise higher. A 9×5 pan may also be used. See notes.
• Place your oats in a blender or coffee grinder and blend until a fine flour is formed. Pour into a large bowl.
• Next, add the gluten free flour, baking soda, and salt. Whisk/sift together until combined. Add the cinnamon and sugar. Mix again. Set aside.
• In a small bowl, whisk together your egg and egg whites. Add in the milk and mix again, gently.
• Combine the egg-milk batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.
• Pour batter into a parchment paper lined (or well oiled) bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.
• Place in oven on center rack 350 F for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.
• Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve. Or keep in fridge until ready to serve. Wrap in foil and keep in fridge or freezer.

PUMPKIN OATMEAL BREAD (GLUTEN-FREE, DAIRY-FREE OPTION)

Steps:

• To begin, preheat your oven to 350 and line a loaf pan with parchment paper (or spray with non-stick spray).
• To a small mixing bowl, add your flour, pumpkin spice seasoning, baking soda, and salt and stir them together.
• To a large mixing bowl, add your butter, maple syrup, applesauce and brown sugar and whisk them together. Add your milk, vanilla and eggs and whisk them in. Now, add your pumpkin puree and whisk till everything is well incorporated.
• Add your dry ingredients to your wet ingredients and stir them together till well combined. Add your oats and gently fold them into your batter. Pour your batter into your loaf pan.
• Bake in the oven for 60-70 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.
• Let cool entirely, then slice and devour!

PUMPKIN OAT BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
• Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
• Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
• Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
• Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
• Pour the batter into a greased 9×5 inch loaf pan.
• Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
• Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

GLUTEN-FREE PUMPKIN OAT BREAD

Steps:

• 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.