Oat Flour Pumpkin Bread is of course gluten-free, and also you don’t want every other specialty flours, gums, or starches to make it. My style testers report that this pumpkin bread tastes like the type from Starbucks!
This gluten-free pumpkin bread has the right taste and texture. It’s evenly candy and spicy, and not using a mushy texture that may generally come from utilizing oat flour.
Elements You’ll Want
To make this recipe as fool-proof as attainable, I’ve examined it with quite a few completely different ratios and sweeteners. I like to recommend sticking to this recipe as intently as attainable for the perfect outcomes!
Right here’s what you’ll want:
- Oat flour
- Maple syrup
- Pumpkin pie spice
- Coconut oil
- Baking powder
Simply combine the substances collectively in a single bowl, after which bake it in a loaf pan for a superbly fluffy, gluten-free pumpkin bread.
Word: Oats are naturally gluten-free, however generally they are often contaminated with gluten substances throughout processing. Be sure you purchase “licensed gluten-free” oats to keep away from that threat, if wanted.
The right way to Make Gluten-Free Pumpkin Bread
1. Combine. Add all the substances to a bowl, and stir till nicely mixed.
You may combine the dry substances collectively first, if you wish to be a perfectionist about it and be certain that the baking powder is evenly distributed, however I normally simply toss all of it collectively directly and stir rather well!
2. Bake. Evenly grease a 9-inch by 5-inch baking pan after which press a bit of parchment paper inside. The oil will maintain the parchment paper in place as you add within the batter.
Clean the highest with a spatula, then bake at 350ºF for 50 to 60 minutes. You’ll understand it’s performed when the middle feels agency to a lightweight contact, and there’s an enormous crack down the middle of the loaf.
3. Cool & Slice. Oat flour can present a gummy texture to bread when it’s nonetheless heat, however the texture improves considerably because it cools. So, be affected person! When the loaf is completely cool, you possibly can slice into it and luxuriate in.
Retailer the pumpkin bread in an hermetic container at room temperature for as much as 48 hours, or retailer it within the fridge for as much as 1 week.
You may also freeze particular person slices with parchment paper between every slice, in the event you want it to last more!
It took me 7 makes an attempt to get this recipe proper, which is actually on the low-end for gluten-free baking, however in that point I attempted a number of various things that may be useful.
Don’t have pumpkin pie spice? Change it with 1 tablespoon floor cinnamon, plus 1/2 teaspoon every of floor ginger and cloves.
Utilizing coconut sugar as a substitute of maple syrup. I initially thought I might use coconut sugar on this recipe for a greater texture, however the loaves I attempted with coconut sugar turned out extra gummy & mushy in comparison with the maple syrup trials. If you happen to should use coconut sugar, you possibly can attempt utilizing 1 cup, however the texture gained’t be as good in comparison with utilizing maple syrup.
Utilizing honey because the sweetener. I think about honey would work equally to maple syrup, however I might use much less since honey has a extra outstanding taste. Possibly begin with just one/2 cup, after which add extra to style?
Make it egg-free. I haven’t examined this explicit recipe with an egg-free choice but, however I do have already got a vegan pumpkin bread that makes use of oat flour in my second cookbook, you probably have a duplicate of that.
There’s additionally a Buckwheat Pumpkin Bread that’s vegan right here on my web site, and Vegan Pumpkin Muffins are an important different– however you’ll want to bake them as muffins, and never as a loaf. (It doesn’t work for some purpose!)
Utilizing a special flour. Oat flour is barely completely different than every other flour on the market, so I don’t suggest swapping it for an additional gluten-free flour. It’s higher to search for a recipe that requires the precise flour you wish to use, so that you’ll get examined outcomes!
Oat Flour Pumpkin Bread
This Oat Flour Pumpkin Bread is gluten-free, and tastes identical to the type you’d purchase at a espresso store. I really like the feel, and the right stability of sweetness and spice.
Preheat the oven to 350ºF and evenly spray a 9-inch by 5-inch loaf pan with oil. Press a bit of parchment paper into the underside. The oil will maintain it in place! In a big mixing bowl, mix the oat flour, pumpkin, maple syrup, spice, eggs, oil, baking powder, and salt. Combine nicely.
Pour the batter into the ready pan, and use a spatula to clean the highest. Bake till the loaf rises and cracks on high, about 55 minutes at 350ºF.
Let the pumpkin bread cool fully, as it should have a barely gummy texture when it is heat. Slice the cooled bread and serve instantly. Leftovers will be saved in an hermetic container on the counter for as much as 48 hours, or within the fridge for as much as per week.
See the complete submit for substitution concepts, and there are too many to listing right here!
Energy: 200kcal | Carbohydrates: 30g | Protein: 4g | Fats: 7g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Ldl cholesterol: 47mg | Sodium: 119mg | Potassium: 236mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2450IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
If you happen to do this Oat Flour Pumpkin Bread, please depart a remark beneath letting me understand how you prefer it.
Reader Suggestions: Which flour would you want me to work with subsequent?