Oat Flour Pumpkin Bread
Servings: 12 slices
Calories: 206kcal
Ingredients
- 2 and ½ cup oat flour certified Gluten Free, if needed
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 and ⅓ cup pure pumpkin puree
- ¼ cup avocado oil
- 3 large eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F. Line a 9x5 or 9x4 inch loaf pan with parchment or a silicone liner.
- In a large bowl, whisk together oat flour, baking soda, baking powder, spices and salt.
- In a medium bowl, combine maple syrup, oil, pumpkin puree, eggs and vanilla.
- Pour the wet ingredients into the dry and mix until just combined.
- Pour the batter into the pan and shake it lightly back an forth to help it settle in an even layer. Bake for 45-55 minutes until a toothpick inserted comes out mostly clean and the loaf bounces back slightly when you press on the center. If the top appears to be browning too quickly, you can tent it with aluminum foil.*TIP: Place your oven rack in the bottom third of the oven so that the top of the loaf doesn't brown too quickly.
- Allow to cool in the pan on a wire rack for 15 minutes and then use the parchment/liner to lift the loaf out and move it to a wire rack to cool completely. Slice and enjoy!
Notes
Leftovers
Cool leftover loaf completely and store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Muffins
See my oat flour pumpkin muffins recipe instead.
Nutrition
Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 247mg | Potassium: 200mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4299IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
