Gluten Free Pumpkin Oat Bread Food

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!

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.

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
• Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
• Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
• Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
• Pour the batter into the prepared pan.
• Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
• Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.

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 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.

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!BANANA PUMPKIN OAT BREAKFAST BREAD MEAL

Steps:

• Smash up five very ripe bananas in a large mixing bowel.
• Add a 1 lb 14oz can of pumpkin pie mix.
• 1 14oz can of jellied cranberry sauce.
• 1 jar un-sweetened apple sauce,about 24oz.
• 1 tsp baking powder.
• 1 tsp baking soda.
• 1 tsp of vanilla.
• 1 Tbspn cinnamon.
• 4 eggs.
• 1/2 tsp sea salt.
• 4 Tbsp of melted cocunut oil.
• Use electric hand mixer on high tell well combined,about 4 minutes.
• Then add the following three flour combos using electric mixer.
• 1 cup Almond meal flour.
• 1 cup coconut flour.
• 1 cup Oat flour.
• Next Add 5 cups of Gluten free rolled oats hand mix it in with rubber type spatula.
• Add in gluten free dried blue berries or cranberries stir with rubber spatula or wooden style spatula works good Tell well combined.
• Grease a large pan well.
• Use a large 14.1/2 inch square buy about 2 inch deep stainless steal pan you will need a top quallity pan i use a Deep Dish Pizza Pan, Bakalon, 14 Dia.
• by CHICAGO METALLIC.
• Gauge: 14 Material: Hard Coat Anodized Aluminum.
• Size: 14" Dia. x 1-1/2" D Item: Deep Dish Pizza Pan.
• Pre-heat oven to 350 degrees.
• Put in the oven and let cook for about 50 minutes or until turns golden brown and forms cracks and a knife comes out clean.
• Then let it cool in pan on top of a cooling rack once cool i will wrapp in plastic and freeze half of it.
• Other half put it in an air tight container stays good for about three days,makes a good after meal snack or breakfast on the go,anyone.
• who ever has tried it just loves it.

GLUTEN-FREE PUMPKIN BREAD WITH BUTTERMILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
• Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
• Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
• Transfer batter to the prepared loaf pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
• Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.