Oat Flour Pumpkin Bread Recipes

OAT FLOUR PUMPKIN BREAD

Steps:

• Beat the eggs in a large bowl.
• Process the oat meal into flour in a coffee grinder.
• Add the remaining ingredients to the beaten eggs.
• Bake at 350F for 20-25 minutes.

OAT FLOUR PUMPKIN BREAD

Steps:

• Preheat oven to 350F.
• Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
• In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
• Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
• Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
• Let the mixture sit for five minutes.
• Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
• Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
• Bake for 40-45 minutes until inserted toothpick comes out clean.
• Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!

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.

DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan.
• In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
• In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.

PUMPKIN OAT BREAD

Steps:

• Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
• Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
• Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
• Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
• Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 10 minutes; remove to wire racks to cool completely.
• NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
• Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.