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.
Provided by gemini jodi
Categories Quick Breads
Time 1h5m
Yield 6 small loaves, 24-30 serving(s)
Number Of Ingredients 18
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.
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Md.rabbul Mia
[email protected]This is the best gluten-free pumpkin bread I've ever had. It's moist, flavorful, and has the perfect amount of spice.
MrsLynn Edwards
[email protected]I made this bread for my family and they all loved it! Even my picky kids ate it up.
Joni Raja
[email protected]This bread is amazing! I've never had gluten-free bread that tastes so good.
LaRue Lewis
[email protected]I love this recipe! It's so easy to make and the bread is always so moist and delicious.
Samukelo Shongwe
[email protected]This bread is delicious! I've made it several times now and it always turns out great. It's moist and flavorful, and the perfect fall treat.